Rice Pulao

Pulao is a dish that was popular in ancient royal Indian kitchens. It is rice cooked with meat, vegetables, nuts or simply spices to flavour the rice. In this recipe we’ve kept things simple and have used whole spices.

1 cup Basmati Rice
2 cups water
1 tsp salt
1 tbsp canola oil
Whole spices—1 black cardamom, 1 tsp cumin, 1inch cinnamon stick, 4 cloves, 1 bay leaf

Gently wash and rinse rice only once. Soak rice in 2 cups of water for 15 minutes. Drain and keep the water aside.

Heat oil in a heavy-based pot on medium heat. Add the whole spices and fry until they become fragrant and slightly golden. Watch spices closely to ensure they do not burn which can make this dish bitter. Add strained rice and stir for one minute. Add the drained water and salt and bring to a boil. Cover pot with a tight fitting lid and reduce heat to simmer for 10-12 minutes. If all water has not evaporated, cook for an additional few minutes. Serve with your favorite curry dish.

Makes 4-5 servings
Prep Time: 5 min (soak rice for 15 min)
Cook Time: 15 min