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Pulao
Preparation info
- Serves
6
- Difficulty
Medium
Appears in
Published 2005
Pulao or pilaf can be plain or a festive, elaborate dish with fruit, nuts and spices as here. Rice dishes that reflect these flavours can be found as far afield as Southern Russia, persia and morocco, a legacy of dishes travelling with conquerors and traders.
Ingredients
500 g 2½ cups 1 teaspoon
Method
Wash the rice in a sieve under cold, running water until the water from the rice runs clear. Drain the rice and put in a saucepan, cover with water and Soak for 30 minutes. Drain.
Place a small frying pan over low heat and dry-roast the cumin seeds until aromatic.
Heat the ghee or oil in a karhai or heavy-based frying pan and fry the almonds and raisins until browned. Remove fro