- 400g of basmati rice
- 2 tbsp of vegetable oil
- 1 tsp of Bart cumin seeds
- 1 Bart cinnamon stick
- 4 Bart cloves
- 2 Bart cardamom pods
- 2 bay leaves
- Bart salt
- 2 tbsp of single cream
- 1 tbsp of unsalted butter
- 1g of Bart saffron
- 600ml of water, warm
Method
- Wash the rice 2-3 times in cold water and then
soak in warm water for about 10 minutes. Strain and keep aside
- Heat the oil in a thick-bottomed
pan (with a tight-fitting lid). Add the cumin seeds, cinnamon, cardamom,
cloves, and bay leaf and sauté for 2 minutes
- Add the strained rice and sauté for a
couple of minutes then add the warm water and salt and bring to the boil,
stirring occasionally
- Once it comes to the boil, turn down the flame add the
butter and cream. Stir gently with a spatula or wooden spoon and leave to
simmer with the lid on over a gentle heat for 10 minutes
- Remove from the heat, sprinkle the saffron over
the rice and leave for a further 10 minutes
- Now turn the pulao over gently from the sides using a spatula and transfer to a serving bowl
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