Sindhi Pulao
Sindhi pulao is a pot of basmati rice built on five onions fried until dark brown. Those onions give the rice its color and a deep, slightly sweet base, while green chiles, black pepper and red chile powder bring plenty of heat. Curry leaves, cashews, garam masala and a bay leaf round it out. It cooks in one pot, uncovered, so the finish is easy to watch.
Instructions
Warm some oil in a pot over the heat and add the chopped onions. Fry them, stirring now and then, until they turn a deep dark brown.
Stir in the green chiles, curry leaves, cashews, garam masala, pepper, red chile powder, bay leaf and salt. Mix well so the onions are coated with the spices.
Add the basmati rice along with enough water to cook it. Stir once to settle the rice into an even layer.
Simmer without a lid until all the water has been absorbed and the rice is tender. Serve hot.
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