Rice Pulao

Name: Rice Pulao
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 300 g basmati rice; 1 onion; 1 tbsp oil; 0.5 tsp salt; 0.5 tsp cumin seed; 0.5 tsp black mustard seeds; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.5 tsp turmeric; 2 cinnamon sticks; 4 cardamom pods; 1 bay leaf; 600 ml boiling water

Basmati rice, coriander and bay leaves come together in this South Asian pilaf, fragrant with cumin and mustard seeds and simmered on the stove.

30 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 15 min · 30 min total
Difficulty: medium

1
Wash rice, rinse and set aside to drain. In a large saucepan saute onion in the oil until soft.
2
Add the cumin seeds and mustard seeds and cook for two minutes. Add the salt and all the powdered spices and mix well.
3
Add the rice and mix until the rice is well coated by the spices. Add the remaining ingredients including the boiling water.
4
Cover the pan with a sheet of foil and its lid. Try to get a good seal. Allow to simmer slowly for 15 minutes. Do not remove the lid to peek.
15 min
5
After 15 minutes,turn off the heat, remove the lid, fork through the rice to make it fluffy and cover again for 5 minutes.