Pulao is a very common traditional dish in the South Asian subcontinent. This is a very simple and basic pulao recipe that you can serve with any types of curry, korma, fish and vegetables. There are so many different types of pulao recipes out there but this is the most simple and delicious one.
#Polao rice – 4 cups
#Chopped onion – ½ cup
#Ginger paste – 2 teaspoon
#Garlic paste – ½ teaspoon
#Cinnamon – 3 to 4 sticks
#Cardamom – 4 to 5
#Cloves – 2 to 3
#Whole black pepper – 5 to 6
#Kewra water – 2 tablespoons
#Salt – 1 tablespoon
#Ghee or oil – ½ cup
#Clean the rice and drain all the water completely.
#Heat the ghee or oil in a pan.
#Fry the onions until they are crispy and keep aside.
#In the same pan, fry the rest of the ingredients, except for the salt and kewra water, for 1 to 2 mins. Stir gently.
#Pour in all the rice and keep frying over low heat.
#Once the water dries up and the oil separates out, add the salt and about 6 cups of hot water. Stir and turn up the heat.
#Wait until the water starts to bubble. Cover the pan and lower the heat once again.
#Gently stir the rice after 3 to 4 minutes, and add the kewra water.
#Keep over low heat for about 15 to 20 minutes. Stir occasionally and ensure the rice does not stick to the bottom of the pan.
#Turn off the heat once the rice becomes soft and fluffy.
#Sprinkle the fried onions on top and serve hot.