Pulao – Indian Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 cup rice, (long grain rice)
- 6 cup water
- 1 piece (s) cinnamon, whole (approx. 5cm)
- 4 clove (s)
- 1 teaspoon ginger, ground
- 2 tablespoon ground cumin
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon cardamom, ground
- 2 medium onion (s), (finely diced)
- 0.25 teaspoon ¼ saffron
- Oil, for frying
- 250 ml natural yoghurt, optional, depending on your needs and tolerance
Print Recipe
Pin Recipe Instructions
- Heat the fat in a saucepan.
- In the meantime, bring the water to a boil (it is best to use the kettle), remove a cup and dissolve the saffron in it.
- Fry the onions in the fat until golden brown, then add the cinnamon, cloves, ginger, cumin, garlic and cardamom and cook for 3-4 minutes, stirring constantly.
- Now add the rice and stir for another 5 minutes. Be careful not to burn the rice.
- Next, add the yogurt, if you use it, the saffron water and the rest of the boiling water. Finally the salt.
- Turn the flame down and let everything boil for about 20 minutes until the liquid has evaporated.
- This is the variant my husband always cooks. In the original yogurt is used, which I unfortunately cannot tolerate.
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