Dads Half Way Sindhi Half Way Yellow Rice Pulao Recipes

INDIAN RICE (PULAO)

Indian Rice (Pulao) image

When I grew up as a child in India, I always enjoyed this wonderful festive rice which was served at weddings or other special occasions. Also good with Indian curry.

Provided by Sigrid

Categories Side Dish Rice Side Dish Recipes

Time 1h10m

Yield 16

Number Of Ingredients 13

Ingredients

¼ teaspoon saffron threads or ground turmeric
6 cups boiling water
½ cup vegetable shortening
2 medium onions, chopped
2 (1 inch) pieces cinnamon stick
4 whole cloves
1 teaspoon ground ginger
2 tablespoons ground cumin
1 teaspoon garlic powder
10 cardamom seeds
4 ½ cups long-grain white rice
1 cup plain yogurt
2 teaspoons salt

Steps:

Place saffron threads into boiling water, set aside to steep.
Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly.
Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.

Nutrition Facts : Calories 266.6 calories, Carbohydrate 44.7 g, Cholesterol 0.9 mg, Fat 7.2 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 306.6 mg, Sugar 1.8 g

RICE PULAO

Rice Pulao image

Make and share this Rice Pulao recipe from Food.com.

Provided by JNS381

Categories Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

300 g basmati rice
1 onion, finely chopped
1 tablespoon oil
1/2 teaspoon salt
1/2 teaspoon cumin seed
1/2 teaspoon black mustard seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
2 cinnamon sticks
4 cardamom pods, slightly crushed
2 cloves
1 bay leaf
600 ml boiling water

Steps:

Wash rice, rinse and set aside to drain.
In a large saucepan saute onion in the oil until soft.
Add the cumin seeds and mustard seeds and cook for two minutes.
Add the salt and all the powdered spices and mix well.
Add the rice and mix until the rice is well coated by the spices.
Add the remaining ingredients including the boiling water.
Cover the pan with a sheet of foil and its lid. Try to get a good seal.
Allow to simmer slowly for 15 minutes. Do not remove the lid to peek.
After 15 minutes,turn off the heat, remove the lid, fork through the rice to make it fluffy and cover again for 5 minutes.
Serve with curry or enjoy on its own!

Nutrition Facts : Calories 216.4, Fat 3.9, SaturatedFat 0.6, Sodium 200.5, Carbohydrate 40.9, Fiber 2.2, Sugar 1.2, Protein 4.3

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