Plain Pulao

Fragrant and fluffy, the perfect accompaniment to any curry. The pliau rice that you generally get is pretty
flavourless, a home made dish is far superior in flavour, aroma and appearance.

  • 450g basmati rice
  • 1 Medium onion, finely chopped
  • 25g Butter, plus extra to serve
  • 4 Cardamom pods
  • ½ tsp Turmeric
  • 8 Whole cloves
  • 1 Cinnamon stick
  • Pinch saffron threads
  • 2 Bay leaves
  • 600ml Vegetable stock
  • Salt
1. Rinse your uncooked rice under running water for a minute or so. Soak the saffron strands in a teaspoon
of warm water, this will help them release their colour.
2. Melt the butter in a large sauce pan and add the onion, cook for 5 minutes until softened. Add the
spices, saffron and bay leaves and cook for a couple more minutes. The spices will give a wonderful
fragrant flavour to the rice. Add the rice and stir until the grains are coated in the butter before stirring in
the stock or water and salt. Bring to the boil and then cover with a tight-fitting lid. If the lid isn't very
tight, cover the pan with aluminium foil before putting the lid on. Turn the heat down low and leave to
cook for 10 minutes before turning off the heat. Don't remove the lid; just leave the rice to continue
cooking in the pan for about 5 minutes until you're ready to serve.
3. The rice should have absorbed all the water and will just need fluffing up with a fork. Add a knob of
butter before serving.

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