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List of ingredients for Pulao rice

* 2 Cups Basmati rice (well rinsed under cold water)
* 1 Knorr chicken cube
* 2 oz Ghee or oil
* 6 whole cloves
* 6 black or green cardamom pods (slightly crushed under a flat knife)
* 1 5cm (2") rolled Cinnamon stick
* 4 cups boiling water
* ½ teaspoon turmeric powder
* pinch of saffron strands
* 1 oz flaked almonds
* 1 oz seedless sultanas
* 2 medium onions, chopped (1 for garnish, 1 for the rice)

* In a large heavy pan melt the Ghee and fry both of the chopped onions until browned
* remove half of the onions and reserve, leaving most of the oil in the pan
* Add dry spices and fry for 2 minutes
* Add the rice and coat with the oil and spices
* Sprinkle the crumbled stock cube over the rice mixture
* Add water and bring to the boil, cover and simmer for 10-12 minutes. Don't lift the lid
* Remove from heat and leave undisturbed for a further 10 minutes.
* Meanwhile, reheat the reserved onions for a garnish.
* Add the sultanas and the almonds and fry for the last minute or so.
* Place rice on a serving dish and fork in the onions and almonds
* Leave the woody spices in for authenticity, but don't eat them!


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