Pulav Rice

A hearty dish that is fragrant and aromatic.

 

Ingredients: 
1 c basmati or long grain rice
1 onion, sliced fine
1 inch piece ginger, chopped fine
4 clove of garlic, crushed coarsely
4 mild green chillies or 2 spicy ones, sliced fine
1 c assorted chopped vegetables (Carrots, beans, peas, cauliflowers)
1 tsp salt, or to tasts
1 inch cinnamon stick
3-4 cloves
2 bay leaves
2 tbsp Butter/Ghee
2 cups water
Preparation: 

Soak the basmati rice in water for half an hour prior to cooking. Wash & drain. Heat the butter or ghee in a large deep pan. When hot, add the cinnamon, clove and bay leaf. Stir fry for 20 seconds, at which  point a lovely aroma of toasting spices will arise. Watch this part of the cooking carefully you don’t want the spices to burn. Add the onions and stir fry for a while then add the ginger and garlic. Stir fry till garlic is golden. Add the vegetables and give them a brisk stir so they are well coated in ghee. Spoon into a separate bowl and reserve. Do not worry about the spice mixture getting divided, it will all come together at the end. Add rice and fry untill all the rice is coated in the ghe and spice mixture. This will stop the rice from clumping as it cooks. Add the water and salt, stir well and bring to a boil. When it boils, lower flame to a simmer and allow to cook until the rice has absorbed the water and swollen but there is still space to manouver in the cooking pot. Stir in the vegetables. Cover and cook until the rice has cooked through and is fluffy and aromatic.

Leave covered untill you are ready to eat.

Servings: 
2

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