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.