The long grain Basmati Rice cooked in Ghee, dried nuts and whole Spices broth that I made in this video. The whole dish becomes so aromatic, fragrance, nutty, sweet and fluffy.
Actually the recipe was one of the dishes that was cooked in my older sister’s wedding feast where I was young and still I tried to be sneaky in the Kitchen and saw how the professionals were preparing it, the Pulao was so delicious so I kept remembering the recipe ever since, even though I never knew I’m going to cook on YOUTUBE but I’m here and really happy to share it. In this video I cook small portion to enjoy at home.
Enjoy…
Cooking & resting time 30 minutes
Serves 4 to 6
Ingredients
2 cups = 350 grams Basmati Rice
2 ½ cup whole Spices Broth
1 cup mix dried Nuts
2 tbsp Ghee
1 tsp Salt
To make the broth
2 ½ liters Water
2 Bay Leaves
1 Star Anis
½ tsp Green Cardamom
2 black Cardamom
½ tsp Cloves
A Cinnamon Stick
1 Nutmeg Shell
1 tsp Funnel Seeds
1 tsp Cumin Seeds
1 tsp black Pepper
1 tsp Salt
How to make
Prepare all the ingredients above.
First into a pot, put in 2 ½ litters of water.
Make the pouch with all these spices 2 Bay leaves, 1 Star Anis, ½ tsp Green Cardamom, 2 black Cardamom, ½ tsp Cloves, A Cinnamon Stick, 1 Nutmeg shell, 1 tsp Funnel seeds, 1 tsp Cumin Seeds and 1 tsp black pepper (you can use little spices container or cotton bag). Put it in the pot, add in 1 tsp of salt. Let it boil in high heat, after it boils reduce the heat to low and continue boil.
Wash the 2 cups of Basmati Rice very well gently until we see the clear water, drain it and keep aside for 10 minutes.
At this time, the broth is already boiling 15 minutes, after 10 minutes heat a Pot or Pan, add in the 2 tbsp Ghee, let it melt, after, add in 1 cup of mixed Nuts, stir and combine it with the Ghee around a minute.
Add in the Rice, combine it very well and let it fry until the excess water dries around a minute on medium high heat. Stir it again.
By this time the broth is ready, remove the spices pack and add it in 2 ½ cups in the rice (the broth shouldn’t go above the rice). Mix it very well and lid off then let it cook around 8 minutes on low heat.
After 8 minutes turn off the heat and let it rest for 10 minutes.
After 10 minutes remove the lid off and fluff it gently with a fork.
Now your aromatic, fragrance, nutty, sweet and fluffy Pulao Rice ready to be serve. Enjoy…
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