Pulao (Basmati Pulao with dry Nuts)

The Pulao is a rice dish that is prepared in a different way than regular rice or Biryani. It is a very traditional dish in West Bengal and Bangladesh. It is prepared with a special kind of small-grained and aromatic rice called “Gobindobhogh”. Usually prepared for friends and family get together.

As it is difficult to find Gobindobhog Rice here in Spain, I have prepared it with Basmati rice. Also tastes very good! Today I have made it with whole spices and lots of dry nuts and raisins to make it more flavourful. It has a soft and delicate flavour. A perfect weekend meal serves with a chicken curry to enjoy with your family.

Instructions:

-Wash the rice very well under running water. Then leave it in the strainer for half for air dry.

-Put a pan on medium-high heat with ghee or butter. When it is hot add bay leaf, cardamoms, cloves and cinnamon stick. Add the chopped onion and fry until it becomes transparent.

-Add the rice and grated ginger. Fry the rice for one minute while stirring continuously. Then add hot water and warm milk. Add salt and sugar. Mix everything.

-When it starts to boil, lower the heat to medium-low and let it cook.

-When the water level is equal to the level of the rice, add the raisins. Cover the pan with a lid and lower the heat to a minimum.

-Wait 15 minutes and do not lift the lid during these 15 minutes. Then open the lid and mix everything carefully.

-Turn off the heat, add Beresta (fried onion) and dry nuts. Put the lid back on and let it rest for another 5 minutes.

-Serve this delicious aromatic rice to accompany any curry dish.

Tips and Tricks:

• To prepare Pulao, the water should be double that of rice, but as we are going to add milk, I use 300ml of water and 100ml of milk.
• If you don’t have Ghee, you can substitute it with butter.
• I am using roasted dry nuts, so I add them in the final step. If you use raw dry nuts, roast them in the oil.

Related Basics:

• Beresta
• Ghee
• Ginger-garlic paste

Pulao (Basmati Pulao with dry nuts)

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 4

Cuisine: India

Calories: 230

Ingredients Method Notes

Ingredients

  

• 200g Basmati rice
• 300ml hot water and 100ml warm milk
• 2 tablespoons Ghee (clarified butter)
• 1/4 onion finely chopped
• 1 bay leaf
• 3-4 green cardamoms
• 4-5 cloves
• 1 cinnamon stick
• 2 teaspoons ginger-garlic paste
• 50g mix roasted dry nuts
• 1 tablespoon raisins
• 1 teaspoon salt
• 1 teaspoon sugar
• Beresta (fried onion) for garnish

Method

 

1. Wash the rice very well under running water. Then leave it in the strainer for half for air dry.
2. Put a pan on medium-high heat with ghee or butter. When it is hot add bay leaf, cardamoms, cloves and cinnamon stick. Add the chopped onion and fry until it becomes transparent.
3. Add the rice and grated ginger. Fry the rice for one minute while stirring continuously. Then add hot water and warm milk. Add salt and sugar. Mix everything.
4. When starts to boil, lower the heat to medium-low and let it cook.
5. When the water level is equal to the level of the rice, add the raisins. Cover the pan with a lid and lower the heat to a minimum.
6. Wait 15 minutes and do not lift the lid during these 15 minutes. Then open the lid and mix everything carefully.
7. Turn off the heat and add Beresta (fried onion) and dry nuts. Put the lid back on and let it rest for another 5 minutes.
8. Serve this delicious aromatic rice to accompany any curry dish.

Notes

Tips and tricks:

• To prepare Pulao the water should be double that of rice, but as we are going to add milk, I use 300ml of water and 100ml of milk.
• If you don't have Ghee, you can substitute it with butter.
• I am using roasted dry nuts, so I add them in the final step. If you use raw dry nuts, roast them in the oil.