Ingredients and quantity
- Basmati rice – 150gms.
- Oil – 30ml.
- Ginger – 25gms.
- Garlic – 25gms.
- Dalda – 5gms.
- Salt – To taste
- Clarified butter – 20gms.
- Green chillies – 2nos.
- Cinnamon, cardamom, cloves & star anise – 5gms.
- Mint leaves and coriander leaves – 10gms.
- Lemon juice – ½ nos.
- Onions (for browned onions) – 20gms.
Method of preparation
- Wash and soak the rice for 20 minutes.
- Heat oil, dalda, fry the onions and store for garnish and in the same oil add ginger & garlic paste. Cook till the raw flavour goes off. Add the spices.
- Add slit green chillies and the rice without water. Fry till the rice is sealed.
- Take water about 1 ½ times quantity of rice and add to rice. Add salt now.
- When almost 90% of the water has evaporated add the chopped mint and coriander leaves.
- Close the lid tightly and place over a hot griddle plate . Cook on a slow flame for about 15 minutes. Take caution not to allow the steam to escape through the lid.
- Open the lid and add clarified butter (ghee). Garnish with browned onions.
Pulao
thanks for share!