Pulao Rice
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
long grain rice
|
|
| ¼ | cup |
ghee (clarified butter)
or butter |
|
| 2 | medium |
onions
sliced |
|
| 1 |
garlic cloves
crushed |
*
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 ½ | cups |
green peas
|
|
| 2 ½ | cups |
water
hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
long grain rice
|
|
| 59 | ml |
ghee (clarified butter)
or butter |
|
| 2 | medium |
onions
sliced |
|
| 1 | clove |
garlic cloves
crushed |
*
|
| 7.5 | ml |
salt
|
|
| 355 | ml |
green peas
|
|
| 591 | ml |
water
hot |
|
Directions
Clean, wash and soak rice for a half hour.
Heat the ghee and fry the onions until golden.
Add the drained rice, garlic, salt and peas and continue to cook for 5 minutes, stirring constantly.
Gradually add the hot water, blending thoroughly, and bring to a boil.
Simmer, covered, for 20 to 25 minutes or until all the liquid has been absorbed and the rice is tender.
NOTE: Any of the following can be added: Cloves, Cinnamon, Caraway Seeds, Tumeric, Ginger, Red Pepper, Coriander, Parsley, Garam Masala or Cumin.
