Mughlai (Delhi & Lahore)
Indian Pulao Rice
A South Asian pilaf of rice and sultanas, seasoned with garam masala and turmeric and simmered on the stove.
20 min · Serves 2 · Easy
2
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 15 min · 20 min total
- easy
- 1
Heat the oil and fry onion until softened. Add all the other flavouring ingredients except rice, sultanas, and stock. Heat until becoming aromatic (don't burn them!).
- 2
Add rice, sultanas, and stock, mix. Simmer for 10 to 15 minutes depending on the rice you are using. Best way is to check every now and again to see how far along they are.
- 3
If necessary drain excess stock, season, and serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
