Pulao rice receipe
The secret of a perfect pulao is to the rice thoroughly, then soak it briefly. This soften and moistens the grains, enabling the rice to absorb moisture during cooking.
v 500 gms- basmati rice, soaked in water for 20-30 minutes.
v 2 onion, chopped
v 1-2 carrot
v 1 capsicum
v 20 gm-golden raisins
v 20gms-cashew nuts
v Whole garam masala(bayleaf, cardmom, clove,)
v 1 tsp-Caster suger
v 2 pinc- saffron(soaked in warm milk)
v 4 cups-water
v 2 tbs- Fresh coconut crushed
v 1 bunch – coriander leaves
v Heat the oil in a large pan and fry the onion for a few minutes over a medium heat until it start to soften.
v Add nuts and fry till it get brown color and remove from the oil.
v Add whole garammasala in the ghee.
v Add chopped vegetable and soaked rice.fry for about 10 minutes.stiring constantantly to prevent the rice from sticking to the base of the pan. Stir in the crushed chilli.
v Pour the water and stir well. Bring to the boil,then lower the heat.cover and simmer for 10 minutes.
v Sprinkle the suger onion nuts, fresh coconut, coriander leaves an saffron milk. Cover tightly and steam over a low heat until the rice is tender, then mix with a fork.
v Serve hot with salad and chiken curry.