Pulao Delight!
Ingredients
450
grams
Basmati rice
1
medium onion
slices
2
tbsp
ghee
1/2
tsp
Cumin seeds
1
inch
stick cinnamon
2
cardamoms
3
Cloves
1
Bay Leaf
1
inch
Ginger
2
cloves
garlic
pinch
aof saffron strands
10
tsp
Milk
2
tsp
chili powder
2
tbsp
sour curd
50
grams
Almonds
slivered
25
grams
raisins
4
cups
Water
1
tsp
Salt
Instructions
Soak the saffron in two tablespoons of warm milk for two minutes.
Soak the rice in water for half an hour.
Heat the ghee and sauté the cumin seeds until they crackle.
Add the onions and all the spices along with the ginger and ghee.
Sauté until the onion is golden brown.
Stir in the almonds, raisins and rice.
Toss the chili powder, milk and sour curd into the rice and sauté for five more minutes.
Pour the water into the rice and stir well.
Finally, stir in the salt and saffron and bring the water to the boul.
Reduce the heat, cover the pan and slow cook for 20 minutes.
Take of the stove and serve.