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{{#seo:
|title=Pulao rice, Indian recipe
|titlemode=replace
|keywords=#pulaorice #onions #sultanas #almonds #clarification #stock #crackedwheat #rice #cardamompods #sweetcorn #pilaf
|hashtagrev=032020
|description=This version of pillau rice is a bit of a fiddle but worth making it if you have the time
}}

'''[[Pilaf]]''', also called '''polao''', '''pilau''' or '''pulao''', is a dish in which a grain, such as [[rice]] or [[cracked wheat]], is browned in [[oil]], and then cooked in a seasoned [[stock]]. Depending on the local cuisine it may also contain a variety of meat and vegetables. Pilaf and similar dishes are common to Middle Eastern, Central, South Asian, Latin American and Caribbean cuisine.

This version of pulao rice is a bit of a fiddle but worth making it if you have the time.
{{recipesummary
|TotalCalories = 1382
|PortionCalories = 345
|DatePublished=31st January 2013
|Author=JuliaBalbilla
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 40 minutes
|PrepTime = 15 minutes
|CookTime = 25 minutes
|Image = [[Image:Pullau rice.jpg|middle|none|alt=Electus]]
}}
</table>
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====Best recipe review====

''Smells so nice''

5/5 

Don't skimp on the spices, they make all the difference between the poor quality 'coloured' rice offered by some take-aways and the real thing.

 [[User:PSmith|Paul R Smith]] 
</tr></td>
</table>
{{RecipeIngredients
| 2 Cups [[Basmati rice]] (well rinsed under cold water)
| 1 Knorr chicken cube
| 2 oz [[Clarification|ghee]] or oil
| 6 whole [[cloves]]
| 6 black or green [[cardamom pods]] (slightly crushed under a flat knife)
| 1 5cm (2") rolled [[Cinnamon|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)
}}
===Method===

{{RecipeMethod
| In a large heavy pan melt the [[Clarification|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!
}}
===Variations===

At the last minute, stir in cooked frozen [[peas]], chopped [[sweet peppers]], [[sweetcorn]] or any [[vegetables]] of your choosing.

Switch sultanas raisins or dried apricots.
{{RecipeLine}}
[[Category:Recipes|Rice]]
[[Category:Indian recipes]]
[[Category:Rice recipes]]
[[Category:Accompaniments]]
[[Category:Vegetable recipes]]
[[Category:Fruit recipes]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/pulaorice|#pulaorice]] [[Special:Search/onions|#onions]] [[Special:Search/sultanas|#sultanas]] [[Special:Search/almonds|#almonds]] [[Special:Search/clarification|#clarification]] [[Special:Search/stock|#stock]] [[Special:Search/crackedwheat|#crackedwheat]] [[Special:Search/rice|#rice]] [[Special:Search/cardamompods|#cardamompods]] [[Special:Search/sweetcorn|#sweetcorn]] [[Special:Search/pilaf|#pilaf]]
</code>

Pulao rice - Revision history

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