Indian Rice (Pulao)
Nutrition :
205 calories,
5 stars -
based on 205 reviews
Yield : 16 servings
Ingredients
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¼ teaspoon saffron threads or ground turmeric6 cups boiling water½ cup vegetable shortening2 medium onions, chopped2 (1 inch) pieces cinnamon stick4 whole cloves1 teaspoon ground ginger2 tablespoons ground cumin1 teaspoon garlic powder10 cardamom seeds4 ½ cups long-grain white rice1 cup plain yogurt2 teaspoons salt
Directions
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Place saffron threads into boiling water, set aside to steep.Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly.Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.
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