Mughlai (Delhi & Lahore)
Pulao
Rice, raisins and almonds come together in this South Asian pilaf, fragrant with cardamom and mace and simmered on the stove.
45 min · Serves 6 · Easy
6
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 40 min · 45 min total
- easy
- 1
Melt the butter and add the rice. Brown it well without scorching it. Add the cardamom, cloves, raisins, almonds, sugar, salt and saffron.
- 2
Stir in the pan for about 1 minute. Cover with water, add the cinnamon and bring to the boil.
- 3
Boil for 1 minute and then lower the heat to simmer very gently in a covered saucepan. Cook until the rice is tender, adding water a little at a time, should liquid become absorbed before rice is cooked.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
