Rice Puloa
A fantastic rice dish; eat with my Chicken Masala (posted separately) or whatever takes your fancy. A lot of spices and herbs to assemble but the cooking is very easy.
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 300 | grams |
basmati rice
rinsed and drained |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | medium |
onions
halved then finely sliced |
|
| ½ | teaspoon |
cumin seeds
|
|
| ½ | teaspoon |
mustard seeds
brown |
|
| ½ | teaspoon |
salt
|
|
| 1/2 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
coriander
ground seeds |
|
| ½ | teaspoon |
turmeric
|
|
| 1 | x |
bay leaves
|
*
|
| 2 | x |
cinnamon sticks
|
*
|
| 4 | x |
cardamom pods
lightly crushed |
*
|
| 2 | x |
cloves, whole
|
*
|
| 600 | millilitres |
water
boiling |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+2 | grams |
basmati rice
rinsed and drained |
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | medium |
onions
halved then finely sliced |
|
| 2.5 | ml |
cumin seeds
|
|
| 2.5 | ml |
mustard seeds
brown |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cumin
ground |
|
| 2.5 | ml |
coriander
ground seeds |
|
| 2.5 | ml |
turmeric
|
|
| 1 | x |
bay leaves
|
*
|
| 2 | x |
cinnamon sticks
|
*
|
| 4 | x |
cardamom pods
lightly crushed |
*
|
| 2 | x |
cloves, whole
|
*
|
| 6E+2 | millilitres |
water
boiling |
|
Directions
Wash rice in cold water and leave to drain well Heat the oil in a saucepan with a good fitting lid and fry the onion until soft & well browned Add cumin seeds & mustard seeds and cook for 1 minute - they should pop Add salt, pepper, ground cumin, coriander and turmeric and stir for 1 minute Add rice and stir to coat in the spices Add the bay leaf, cinnamon, cardamom & cloves Add 600ml boiling water stir to loosen anything that has stuck to the bottom of the saucepan and reduce heat to bare simmer Seal pot very well with a double layer of foil and then the lid Cook very gently for 15 minutes – don’t peek! Loosen grains with a fork; don't use a spoon as it will crush the rice. Cover and rest for 5 minutes
