Skip to main content

onion pulao/pilaf rice

Pulao/Pilaf rice is a dish which rice is cooked in a seasoned broth.
The rice may get its brown or golden color by being sauteed lightly in oil before adding the broth.
Cooked onion, vegetables, spices is added. Depend on the local cuisine, it could contain meat, dried fruits, vegetables.

It is a dish which is commonly served in South Asia, Central Asia, Middle East, East Africa.

onion pulao covered with thin omelet

Cabbage and eggplant pulao

Okra/ladies finger pulao




Ingredients

Qty
Unit
Name of ingredients
1
Cup
Basmati rice/long-grain/short grain rice
1 ½
Cup
Water/chicken stock
1 -2
Pcs
Bayleaves
½
Tsp
Cumin seed
½
Tsp
Grated ginger
1-2
Pcs
Chili
¼
Tsp
Turmeric powder
¼
Tsp
Coriander powder
¼
Tsp
Cumin powder
¼
Tsp
Chili powder (optional)
½-1
Tsp
Salt
1
Tbsp
Chopped onion
100
Gram
Chopped tomatoes


Vegetable (any kinds – okra, cabbage, eggplant, carrot, green peas)

Method

1.
Rinse the rice and soak the rice for 15-30 minutes. Strain it. Keep it aside.
2.
In a pot, heat 2 tbsp oil with medium heat, add bay leaves, cumin seeds. Stir it for 1 minute.
3.
Add the chopped onion. Stir it until translucent.
4.
Add the grated ginger, sliced chili, chopped tomatoes. Cook it until soft for 5 minutes.  
5.
Add the coriander powder, turmeric powder, cumin powder, chili powder. Stir it well.

6.
Add the soaked rice. Stir it well in the mixture spices. Add salt.

7.
Add the water/chicken stock into it. Bring it to boil for 5 minutes.

8.
Lower the heat.
9.
Optional step: add okra, cabbage, carrot, green peas into the rice.
10.
Simmer the pulao rice for another 5-8 minutes until the water is dried, cover the pot.
11.
Stir the vegetables well and switch off the heat. Cover the pot; let the steam cooked up the pulao for another 10 minutes.

12.
Open the lid and fluff the rice with wooden stick or spoon.
13.
Rice is ready to serve.

14.
Optional:
mixture of peanuts and raisin as garnish
thin sliced of omellet as garnish
sliced tomatoes as garnish 
15.
Serve it when it is warm will be the best choice. 






Comments

Popular posts from this blog

Martabak using sourdough starter

Martabak Murtabak or martabak is a stuffed pancake or pan-fried bread which is commonly found in Saudi Arabia, India, Indonesia, Malaysia, Thailand and Brunei. (resource:wikipedia.com) The sweet martabak is spread with butter/margarine, sugar, crushed peanuts, chocolate sprinkles, cheese and other toppings. Before serving, the martabak is folded in half, so the toppings get in the middle of martabak.

Sourdough oats bread

Sourdough oats bread The new year 2018 is coming, i have not updated my blog for long time. I have been doing some new metod of baking sourdough bread.

Pita Bread on the pan

I try to make pita bread using the sourdough starter and a pan on my electric stove. It turned out good and showed its puff.