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Tuesday, January 1, 2013,11:35 PM by
D.Sumithra

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CLASSIC PULAO

Serves :
4

Preparation Time :
40 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the butter in a pan and fry the onion and garlic for 2-3 minutes. Stir in the cinnamon stick, cardamoms and bay leaf and sauté for another 2 minutes.
  • Add the drained rice to the pan, cook, stirring for 2 minutes. Pour in the saffron stock and add the sultanas. Bring to the boil.
  • Simmer to low flame, cover and cook gently for about 10 - 12 minutes or until the rice is tender.
  • Heat the oil in a wok or large pan and fry the cashew nuts until browned. Drain on kitchen paper and sprinkle the cashew nuts over the rice.
  • Serve with Tomato and Onion Salad.

INGREDIENTS

  • 225 grams basmati rice, soaked and drained
  • 500 ml hot chicken stock
  • 50 grams golden raisins
  • 1 tablespoon Cooking oil
  • 50 grams cashew nuts 
  • 50 grams butter
  • 1 onion, chopped
  • 1 garlic clove, crushed 
  • 1 inch piece cinnamon stick
  • Generous pinch of saffron threads, soaked in hot chicken stock 
  • 6 green cardamom pods 
  • 1 bay leaf
  • Tomato, Onion Salad, to serve

5 comments for “Classic Pulao”

  • Posted Monday, February 13, 2023 at 6:01:23 PM

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