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2. Plain Rice Pulao (Sada Pulau-Nepali)
Nb persons: 4
Yield:
Preparation time: 20-25 minutes
Total time:
Source: JOYS OF NEPALESE COOKING
| In Nepal, plain pulau rice is also eaten sometimes just for a change. It is very popular in India, Spain and Italy. Pulao can be cooked in various ways and with the use of various ingredients. | |
| 1 1/2 cups | rice, (basmati or masino) |
| 2 tablespoons | ghiu, (clarified butter) |
| 1 | onion sliced |
| 1 piece 2.5 cm | finely chopped ginger |
| 2 cloves | finely chopped garlic, (optional) |
| 2 .5 cm piece | cinnamon |
| 1/2 tsp | chilli powder |
| 2 pods | green cardamoms |
| 2 some lriry lcirvcs | |
| 1/2 teaspoon | mixed spices |
| 1/2 teaspoon | cumin seed, (jira) |
| 1/2 teaspoon | salt |
| 3 cups | hot boiled water |
Small quantity of chopped fresh coriander leaves
Utensils Saucepan or rice cooker-1, spatula-1, big bowl-1
Process
Soak rice in water for 5 minutes. Wash the rice and drain the water off atleast 4 times. Fry half the onion with the garlic in ghiu tlll it becomes brown. Put the remaining in heated ghiu and stir, add rice and stir till the rice grains get dried and become a little brownish. Add the boiling water and bring it to the
boil till the water is absorbed and the grains become tender and loosely set. Use moderate heat. Fry the rest of the onion in another pan and garnish the rice with fried onion and chopped coriander leaves.
Yield: 3-4 servings
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