Recipe by Anu
This is my very own, 100% original recipe for an authentic Indian "pulao". The word "pilaf" is distortion of the word "pulao" which simply means a rice dish cooked with veggies and spices. This tastes great with a spicy raita, or with plain yogurt. Using margarine makes this a vegan.
Top Review by Angela Sara
This was beeeeautiful! I increased the servings to 4, I soaked the rice for about 20 minutes before using. It was delicious hot and superb cold... this is certainly going to be used by me veeery often. Thanks Anu!
- 1⁄4 small onion, chopped
- 1⁄4 teaspoon garlic powder or 1⁄4 teaspoon garlic paste (You can use minced fresh garlic, to your taste)
- 1⁄2 teaspoon butter or 1⁄2 teaspoon ghee or 1⁄2 teaspoon margarine
- 1⁄4 cup basmati rice or 1⁄4 cup long-grain rice
- 1⁄4 teaspoon cumin seed
- 1 bay leaf
- 1 cinnamon stick
- 4 -5 peppercorns
- 4 -5 cloves
- 1⁄4 cup carrot, sliced
- 1⁄4 cup fresh peas or 1⁄4 cup frozen peas
- 1⁄4 teaspoon salt (or to taste)
- 3⁄4-1 cup water
- pepper (optional)
Directions See How It's Made
- Wash the rice well; drain.
- Melt butter/margarine/ghee in a saucepan over low to medium heat.
- Saute garlic paste/powder/minced garlic in butter for about 15 seconds, then add the chopped onions and saute until browned, about 5-10 minutes.
- Add the rice, cumin seeds, bay leaf, cinnamon stick, peppercorns, and cloves to the onion-garlic mixture and saute for 10-15 minutes or until the rice is evenly browned.
- Now add carrots, peas, salt, and water, stir, bring to a boil, cover, reduce heat to low, and cook, without stirring, until the rice is tender, about 15-20 minutes.
- Uncover and evaporate excess water if any, remove from flame, and fluff up with a fork.
- Season with extra salt and pepper, if necessary, and serve hot!