Pulao

Ingredients

  • 2 cups basmati rice
  • 1 large onion, sliced thinly
  • 7-8 cashew nuts
  • 2 bay leaves
  • 1 black cardamom
  • 4 green cardamoms
  • 4 cloves
  • 2” piece of cinnamon
  • 1 mace
  • 2 tbsp ghee
  • 1/2 tsp poppy seeds
  • 1/2 tsp caraway seeds
  • Salt to taste

Method –

  1. Wash and soak the rice for 30 minutes
  2. After 30 minutes, drain the rice and set aside
  3. Heat ghee in a heavy bottomed pan.
  4. Fry the cashew nuts till golden brown and set aside
  5. Add the whole spices and poppy seeds and caraway seeds into the oil
  6. Sauté for a few seconds and add the onions till golden brown
  7. Add the rice and sauté till it becomes light brown
  8. Add 4 cups of water, salt to taste
  9. Cook it on high flame without lid
  10. Once the water dries up, stir the rice and reduce the flame
  11. Cook on low flame covered with a lid till the rice is cooked
  12. Add the fried cashew nuts
  13. Switch off the flame and let it rest for 5 minutes before serving.

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