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    You are in: Home / Recipes / Kavita Singh's Plain Rice Pulao Recipe
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    Kavita Singh's Plain Rice Pulao

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Ex-Pat Mama's Note:

    This recipe was given to me by my friend and Indian Cookery teacher, Kavita Singh.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Clean the rice thoroughly. Soak for at least 1/2 hour in 2 cups of the water.
    2. 2
      Heat the oil in a heavy bottomed pan. Add the ginger and onions and fry on medium heat for a few minutes - just until it begins to brown.
    3. 3
      Slightly crush the cumin seed, cloves, cinnamon stick, cardamom pods and red chili. Don't pulverize, just crush enough to release flavor. Add the crushed spices to the onions. Fry for a few more minutes.
    4. 4
      Carefully pour the water off of the rice and into the cooking pan (the rice will be added later). Add the remaining 1 1/2 cups of water to the pan. Bring this water/onion/spice mixture to a boil.
    5. 5
      Add the rice and salt to the boiling pot. Stir gently.
    6. 6
      Cover with a tight lid and allow the rice to cook over medium heat for 15 minutes. Remove from heat, fluff with a fork and garnish with the chopped coriander leaves.
    7. 7
      Serve with curry - Thermomix Yogurt Chicken is excellent, or Kavita Singh's Tardka Daal or yogurt. I've posted the recipes for the chicken and daal on Food.com.

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    Nutritional Facts for Kavita Singh's Plain Rice Pulao

    Serving Size: 1 (229 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 298.6
     
    Calories from Fat 78
    26%
    Total Fat 8.7 g
    13%
    Saturated Fat 1.2 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 787.7 mg
    32%
    Total Carbohydrate 49.8 g
    16%
    Dietary Fiber 2.6 g
    10%
    Sugars 1.3 g
    5%
    Protein 5.1 g
    10%

    The following items or measurements are not included:

    young ginger root

    cardamom pods

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