Best Charishmas Brown Rice Pulao The Indian Style Enjoy With Subru Recipes

INDIAN RICE (PULAO)

Indian Rice (Pulao) image

When I grew up as a child in India, I always enjoyed this wonderful festive rice which was served at weddings or other special occasions. Also good with Indian curry.

Provided by Sigrid

Categories Side Dish Rice Side Dish Recipes

Time 1h10m

Yield 16

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 266.6 calories, Carbohydrate 44.7 g, Cholesterol 0.9 mg, Fat 7.2 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 306.6 mg, Sugar 1.8 g

CHARISHMA'S BROWN RICE PULAO THE INDIAN STYLE (ENJOY WITH SUBRU

Charishma's Brown Rice Pulao the Indian Style (Enjoy With Subru image

This is a delicious pulao which we enjoy at home with Subru uncle's Sai bhaji recipe (posted separately). You may enjoy this with vegetarian raita or dahi boondhi and papads.

Provided by Charishma_Ramchanda

Categories Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup long grain white basmati rice
2 medium sized onions, peeled, washed and sliced lengthwise
1/2 teaspoon red chili powder
2 cloves
2 green cardamoms
1 inch cinnamon stick
2 -3 bay leaves
1 tablespoon extra virgin olive oil
1 tablespoon cumin seed
3/4 teaspoon salt
2 1/2 cups water
4 -6 whole black peppercorns (optional)

Steps:

Heat oil in a pot.
Add cloves, cinnamon, bay leaves and green cardamoms. Stir-fry for 20 to 30 seconds on medium heat.
Add cumin seeds and allow to crackle on low-medium heat.
Fold in the onions and stir-fry until browned.
Add red chilli powder, salt, rice and water.
Mix gently and bring to a boil.
Once the rice comes to a boil, lower heat and allow to cook, partially covered, until all the water has evaporated.
Serve hot with Sai Bhaji, dahi boondhi and Sindhi papads.
Enjoy!

Nutrition Facts : Calories 229.6, Fat 5.2, SaturatedFat 0.8, Sodium 454, Carbohydrate 41.7, Fiber 2.8, Sugar 2.8, Protein 4.6