A simple yet delicious Pulao, that was a must at mom’s dinner parties.
Here’s how she made it…
Method:
Wash and soak rice in water for 15-20 minutes. Drain and keep aside.
Slice onions thinly and fry till light golden. Keep aside.
Remember they continue to cook in the residual heat…so do not over cook…if they turn too dark, they turn bitter.
If you want a quick short cut you can also use ready fried onions, I used those from Trader Joe’s.
Next heat ghee, add jeera when it splutters…add whole spices.
I use, laung, green elaichi, tej patta.
Follow with the drained rice and sauté for a minute.
Add 1-2 the fried onions, twice the water and salt to taste.
If making in pressure cooker, give one whistle.
Wait for 5 minutes. Run cooker under running tap to release steam and then open immediately.
If using open pan…cook till almost all water evaporates.
Cover & Rest for 5 minutes.
Transfer rice to serving platter.
Garnish with the remaining fried onions and some freshly chopped dhania…ready!
