Pulao Rice
- Main Ingredient: Rice and Grains
- Cuisine: Indian
- Yield:
Pulao Rice ingredients
- 1 1⁄3 c Long grain rice
- 1⁄4 c Ghee Or butter
- 2 med Onions, sliced
- 1 Cloves garlic, crushed
- 1 1⁄2 t Salt
- 1 1⁄2 c Peas
- 2 1⁄2 c Hot water
Cooking Pulao Rice
1. Clean, wash and soak rice for a half hour.
2. Heat the ghee and fry the onions until golden.
3. Add the drained rice, garlic, salt and peas and continue to cook for 5 minutes, stirring constantly.
4. Gradually add the hot water, blending thoroughly, and bring to a boil.
5. Simmeri, covered, for 20 to 25 minutes or until all the liquid has been absorbed and the rice is tender.
6. NOTE: Any of the following can be added: Cloves, Cinnamoni, Caraway Seeds, tumeric, Gingeri, Red Pepperi, Corianderi, parsley, Garam Masalai or Cumini.
7. From How To Make Good Curries by Helen Lawson Copyright 1973.
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