Half-Way Sindhi and Half-Way Yellow Rice Pulao

Time

Prep 15 min · Cook 45 min · 60 min total

Difficulty

medium

1. 1

   Heat oil in a large pot on medium flame for 3 minutes. Once the oil is hot, toss in the cinnamon stick, cardamoms, cloves and bay leaves.

   3 min
2. 2

   Stir-fry these spices gently for 2 minutes until your kitchen is wafting with the aroma of the spices.

   2 min
3. 3

   Add the cumin and mustard seeds followed by the green chillies. Allow them{the mustard and cumin seeds} to battle as the splutter and crackle in the pot.

4. 4

   Once they stop fighting in the pot{pun intended! E, to say when they stop spluttering and crackling, add the curry leaves.

5. 5

   Stir-fry for 3 minutes. Add garlic and stir-fry now until the raw smell of the garlic is gone and it turns golden brown.

   3 min
6. 6

   Stir in the turmeric powder. Saute all the spices and other ingredients with the turmeric powder for 1- 2 minutes.

   2 min
7. 7

   Then, add the drained rice and stir in the water. Increase heat and bring the mixture to a boil, stirring continuously.

8. 8

   Once it comes to a boil, lower flame to medium heat, and cook the rice, stirring continuously, until nearly all the water has been absorbed by the rice.

9. 9

   When there is just a little water left, reduce heat to very low and cook, stirring continuously, until all the water has been absorbed by the rice.

10. 10

    Remove from flame. Fluff rice with a fork. Your in for the best Indian food ever!

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.