Ingredients:
- 1 cup basmati rice
- 2 cups water
- 1 tablespoon ghee (clarified butter) or oil
- 1 small onion, thinly sliced
- 1-2 cloves garlic, minced (optional)
- 1-2 green chilies, chopped (adjust to your spice preference)
- 1/2 teaspoon cumin seeds
- 2-3 green cardamom pods
- 2-3 cloves
- 1-inch cinnamon stick
- Salt to taste
Instructions:
Wash the basmati rice in cold water until the water runs clear. Soak the rice in water for about 20-30 minutes, then drain.
Heat ghee or oil in a large, heavy-bottomed pan or pot over medium heat.
Add the cumin seeds, cardamom pods, cloves, and cinnamon stick. Sauté for a minute or until they become aromatic.
Add the sliced onions and sauté until they turn translucent and start to brown.
If you're using minced garlic and green chilies, add them now and sauté for another minute.
Add the drained rice to the pan and gently stir to coat it with the spices and ghee/oil.
Pour in the water and add salt to taste. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed. Be careful not to stir the rice too much to avoid breaking the grains.
Once the rice is cooked, turn off the heat and let it rest for 5-10 minutes with the lid on. This allows the rice to steam and become fluffier.
After resting, remove the lid, fluff the rice gently with a fork, and serve your plain pulao rice hot. Enjoy!
You can pair plain pulao rice with various side dishes like dal (lentil curry), raita (yogurt with spices), or any curry of your choice.
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