Indian Rice (Pulao) recipe
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Ingredients
- ¼ teaspoon saffron threads or ground turmeric 6 cups boiling water ½ cup vegetable shortening 2 medium onions, chopped 2 (1 inch) pieces cinnamon stick 4 whole cloves 1 teaspoon ground ginger 2 tablespoons ground cumin 1 teaspoon garlic powder 10 cardamom seeds 4 ½ cups long-grain white rice 1 cup plain yogurt 2 teaspoons salt
Nutrition Info
- 266.6 caloriescarbohydrate: 44.7 gcholesterol: 0.9 mgfat: 7.2 gfiber: 1.2 gprotein: 4.9 gsaturatedFat: 1.9 gservingSize: -sodium: 306.6 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Indian Rice (Pulao)
Directions
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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.