Plain Rice Pulao
Gently simmered basmati rice and coriander, warmed with ginger and cumin, a South Asian pilaf. Finish with chopped coriander leaves.
50 min · Serves 6 · Easy
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 20 min · 50 min total
- easy
- 1
Clean the rice thoroughly. Soak for at least 1/2 hour in 2 cups of the water. Heat the oil in a heavy bottomed pan. Add the ginger and onions and fry on medium heat for a few minutes - just until it begins to brown.
- 2
Slightly crush the cumin seed, cloves, cinnamon stick, cardamom pods and red chili. Don't pulverize, just crush enough to release flavor. Add the crushed spices to the onions. Fry for a few more minutes.
- 3
Carefully pour the water off of the rice and into the cooking pan (the rice will be added later). Add the remaining 1 1/2 cups of water to the pan. Bring this water/onion/spice mixture to a boil.
- 4
Add the rice and salt to the boiling pot. Stir gently. Cover with a tight lid and allow the rice to cook over medium heat for 15 minutes. Remove from heat, fluff with a fork and garnish with the chopped coriander leaves.
- 5
Serve with curry - Thermomix Yogurt Chicken is excellent, or Kavita Singh's Tardka Daal or yogurt.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
