Name: Pulao
Yield: Serves 6
Ingredients: rosewater (optional); 2 Indian bay leaves (cassia leaves); 15 saffron threads, soaked in 1 tablespoon warm milk; 2 teaspoons finely grated ginger; 2 tablespoons fresh or frozen peas; 250 ml (9 fl oz/1 cup) coconut milk; 2 tablespoons raisins or sultanas; 1 teaspoon sugar; 5 cardamom pods; 2 cinnamon sticks; 2 onions, thinly sliced; 1 teaspoon cumin seeds; 500 g (1 lb 2 oz/2½ cups) basmati rice; 4 tablespoons ghee or oil; 2 tablespoons chopped almonds

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

500 g (1 lb 2 oz/2½ cups) basmati rice

Method

Wash the rice under running water until the water runs clear. Put in a saucepan, cover with water and soak for 30 minutes. Drain.
Place a small frying pan over low heat and dry-fry the cumin seeds until aromatic.
Heat the ghee in a heavy-based frying pan and fry the almonds and raisins until browned. Remove from the pan. Add the onion

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Pulao

Ingredients

Method

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