Pulao Rice Recipes

Steps:

• Soak the rice in cool water for 5 minutes. Rinse until water runs clear.
• Place 4 cardamom pods on a cutting board and lightly crush using the flat side of a knife; transfer to a pressure cooker. Add halved onion, garlic head, 4 cloves, 1 teaspoon black pepper, 1 teaspoon cumin seed, salt, sugar, cinnamon stick, paprika, and coriander seeds. Pour in water to cover.
• Seal pressure cooker lid and turn heat to high. Cook until pressure cooker whistles once, about 5 minutes. Reduce heat to medium. Wait for 2 more whistles, about 20 minutes. Remove from heat and allow pressure to release naturally, about 10 minutes.
• Strain broth into a bowl. Clean out the pressure cooker and heat it over medium heat. Add oil and chopped onion; cook and stir until softened and browned, about 7 to 10 minutes. Add carrots; cook until soft, about 3 minutes more. Add raisins, almonds, and strained rice. Add remaining 1 teaspoon black pepper, remaining 1 teaspoon cumin seed, and remaining clove.
• Crush remaining cardamom seed to a powder and add to the pressure cooker. Mix to combine; pour in enough broth to cover the rice.
• Increase heat to high and seal the pressure cooker. Cook until the first whistle, 5 to 7 minutes. Reduce heat to medium. Cook for 5 minutes and remove from heat. Let rest for 7 minutes; release the pressure naturally, about 10 minutes. Transfer cooked rice to a serving dish immediately to prevent overcooking.

Steps:

• Wash rice, rinse and set aside to drain.
• In a large saucepan saute onion in the oil until soft.
• Add the cumin seeds and mustard seeds and cook for two minutes.
• Add the salt and all the powdered spices and mix well.
• Add the rice and mix until the rice is well coated by the spices.
• Add the remaining ingredients including the boiling water.
• Cover the pan with a sheet of foil and its lid. Try to get a good seal.
• Allow to simmer slowly for 15 minutes. Do not remove the lid to peek.
• After 15 minutes,turn off the heat, remove the lid, fork through the rice to make it fluffy and cover again for 5 minutes.
• Serve with curry or enjoy on its own!

Steps:

• Rinse the rice twice under running water and let it soak for 10 minute.
• Heat the oil in a heavy bottom pan. Add the cardamoms, cloves and peppercorns and cook, stirring for 1 minute. Add the rice and stir-fry for 3 minutes.
• Add the salt, saffron threads, and water to the rice mixture and reduce the heat. Cover the pan and let simmer over low heat for 20 minutes, or until all water has evaporated. Transfer the rice to serving dish. Serve hot.

Steps:

• Place saffron threads into boiling water, set aside to steep.
• Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly.
• Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.

Steps:

• Preheat the oven to 425˚ F. Mix the saffron and 1 tablespoon hot water in a bowl; set aside to steep. Melt 2 tablespoons butter in a medium Dutch oven over medium-high heat. Add the shallots and a pinch of salt; cook, stirring, until golden brown and crisp, 4 to 5 minutes. Remove to a small bowl with a slotted spoon.
• Season the chicken on both sides with the cumin and a generous pinch each of salt and pepper. Add to the Dutch oven and cook, turning once, until lightly browned on both sides, 6 to 8 minutes; remove to a plate.
• Add the remaining 1 tablespoon butter to the pot along with the ginger and garlic and cook until toasted, about 30 seconds. Stir in the rice until well coated, then pour in the chicken broth, 1/2 cup water, the saffron with its liquid, ½ teaspoon salt and a few grinds of pepper. Bring to a simmer, then stir, lay the chicken on top and cover. Transfer the pot to the oven and cook until the chicken is cooked through and the rice has absorbed the liquid, about 15 minutes.
• Transfer the chicken to a cutting board and let rest 5 minutes. Add the peas to the rice; fluff with a fork. Season the yogurt with a pinch each of salt and pepper. Slice the chicken and serve with the rice. Drizzle with the yogurt and top with the shallots.

Steps:

• Thoroughly rinse the rice in a fine-mesh sieve until the water running under the sieve looks clear. Soak the rice in water in a medium bowl for 15 to 20 minutes - close to the time it'll take for you to assemble the other ingredients and cut the vegetables. Drain the rice, ensuring there isn't any excess water dripping off the grains (this will result in mushy pulao).
• In a medium Dutch oven, melt the ghee over medium heat. Add the cumin seeds, and once they start to brown and dance around in the oil, about a minute, turn the heat down to low and add the remainder of the spices (black peppercorns, cinnamon stick, bay leaves, cloves, cardamom, turmeric). Cook, stirring, for another minute, until fragrant, turn the heat back up to medium and add the vegetables and rice. Toss to coat everything in the oil and spices, and cook, stirring occasionally, until the potatoes are just beginning to soften, 2 to 3 minutes.
• Add the salt and 2 cups water and bring to a boil over high heat. Once it's boiling, turn the heat down to low, cover and cook for about 15 minutes (if your burner is small, this could be more like 20 minutes). Then, remove from the heat and let the pulao sit, undisturbed and still covered, for 10 minutes. Uncover and gently mix. Serve with papad, yogurt and achaar or simply drizzle with ghee.