Friday 7 September 2018

Recipe 39: White Pulao

Rice is one of the best and safest options for serving gravy with.

Roti or naan are good choices as well but there is always the problem with all forms of flatbreads getting hard, dry and not good enough at the time of serving.

Rice also gives you the advantage of preparing it hours before and just a little reheating in microwave will make rice taste like seconds before you prepared.

There are several ways you can prepare rice. And, occasion wise each preparation can be made either simple or grand.

Today, I am sharing a recipe that is grand yet simple. It can be paired with any vegetarian or non-vegetarian dishes.
Lets, begin.

Ingredients for 2 Servings:

  1. 2 cups (200gms) long-grained rice
  2. 7-8 laung/cloves
  3. 10-15 kali mirch/black peppercorns
  4. 5-6 elaichi/cardamom
  5. 2nos. 1inch dalchini/ cinnamon sticks
  6. 1 large onion
  7. 3-4 green chillies
  8. 1 javirtri/mace flower
  9. 1 chakriphool/star anise
  10. 1 tsp. nutmeg powder
  11. 1 tsp. sugar
  12. salt to taste


Wash the rice thoroughly and keep it soaked in water for half an hour.
In a deep vessel/handi add some vegetable oil.
Ghee can also be used for more richer tasting pulao.
Temper laung, elaichi, dalchini, chakriphool, kali mirch and javitri.
As soon as they begin to emit aroma, fry onions in it.
Let the onions turn golden brown.
Add chopped green chillies.
Now add the rice after draining all the water.
Add salt, sugar and nutmeg powder.
Stir the rice on high heat and let each grain get coated with oil.
Pour 3-3.5 cups of water.
Since the rice was soaked, double quantity of water will not be required.
Cover and cook in low heat till all the water gets evaporated and rice looks fluffy.
Serve hot with a gravy dish.

I served my White Pulao with Chilly Prawns.

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