Tasty Indian Pulao Rice Food

INDIAN RICE (PULAO)

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.

RICE PULAO

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!

TASTY INDIAN PULAO RICE

Steps:

• Heat the oil and fry onion until softened.
• Add all the other flavouring ingredients except rice, sultanas, and stock. Heat until becoming aromatic (don't burn them!).
• Add rice, sultanas, and stock, mix.
• Simmer for 10 to 15 minutes depending on the rice you are using. Best way is to check every now and again to see how far along they are.
• If necessary drain excess stock, season, and serve.

PULAO RICE

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.

DELICIOUS INDIAN CHICKPEAS PULAO

Steps:

• Wash chickpeas in plenty of water and soak overnight in a bowl filled with water or for about 8 hours (overnight is what we do).
• The next day, when you want to prepare this pulao, soak rice for 30 minutes in water after cleaning and washing it in plenty of water.
• Cook rice in 2.
• 5 cups of water, on low-medium flame, partially covered, until all the water has been absorbed by the rice.
• Spread the cooked rice out in a broad plate.
• Allow it to cool.
• Now, pressure cook the chickpeas till it becomes soft.
• In a wok, heat oil on medium flame.
• When hot, add the mustard seeds and curry leaves to the oil and allow the seeds to splutter.
• Once they stop spluttering, add the sliced onions.
• Fry till the onions turn brown.
• Add the chopped tomato and stir-fry for a minute or two.
• In the meantime, grind the coconut, red chillies, turmeric powder and cumin seeds with water (as required) to make a smooth and fine paste.
• Add this paste to the wok.
• Stir well and allow to cook for 4 minutes till the oil starts to come out at the sides of the wok.
• Now add the cooked chickpeas.
• Add salt as required and allow to cook for 5 minutes on medium flame.
• Remove from flame.
• Add this chickpeas mixture to the cooked rice.
• Mix well.
• Add salt if required and the juice of a lemon.
• Garnish with corriander leaves and grated raw mango.
• Serve hot on its own or with plain yoghurt.

INDIAN VEGETABLE RICE(PULAO)

Steps:

• 1Soak the rice for 30 minutes.Drain it.
• 2.Heat oil in a pan and add bay leaf,cinnamon,cloves,cardamom.
• 3.Add ginger,garlic and saute till it turn transparent.Do not let it burn.
• 4.Add chopped onions stir fry with a dash of salt.
• 5.Add coriander and turmeric powders.Stir for few minutes.
• 6.Add all the diced vegetables and green peas,green chillies and saute well.
• 7.Add 2 cups of water and when it boils,add rice and add salt to it.Close the lid.
• 8.Cook in low heat for 15 minutes.
• 9Sprinkle pepper powder and few drops of lemon juice.Garnish with coriander and mint leaves.
• 10.Serve hot with yoghurt and pickles.