Pilau or Pulao (Fragrant Rice)

Name: Pilau or Pulao (Fragrant Rice)
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 2 cup basmati rice; 2 tbsp vegetable oil; 1 large onion; salt; 2 tbsp chopped of fresh mint; 2 tbsp chopped coriander; 1 tbsp garam masala; 0.25 cup lemon juice; 0.5 tsp saffron; 0.333 cup hot milk

Basmati rice, coriander and hot milk come together in this South Asian pilaf, fragrant with garam masala and saffron and baked in the oven.

1 hr 5 min · Serves 8 · Medium

Method

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Time: Prep 15 min · Cook 50 min · 65 min total
Difficulty: medium

1
Soak basmati rice in water to cover for 30 minutes. Drain. While rice is soaking, heat oil in large skillet on medium heat. Add onion and salt, and sauté for 10 minutes or until brown and crisp.
2
Preheat oven to 325°F (160°C). Bring a large pot of water to boil, add rice and boil for 3 minutes. Drain.
3 min
3
Butter a heavy ovenproof saucepan with a tight-fitting lid. Divide rice in three. Place a layer of rice on base. Scatter over half of mint, coriander and garam masala and half of onions. Repeat layers ending with rice. Pour over lemon juice. Stir together saffron and milk in a bowl. Pour over rice. Cover with a circle of parchment paper and the lid.
4
Place in oven and steam for 30 to 40 minutes or until rice is tender.
40 min