Tuesday, April 5, 2011

Plain Pulau

1/4 cup ghee (clarified butter)
1/2 tsp turmeric
5 cardamoms, whole
5 cloves, whole
1 bay leaf
2" stick of cinnamon
2 cups Basmati or long grained rice
3 3/4 cups boiling water or hot stock
1 1/2 tsp salt

Toppings
2 Tbsp raisins or more
2 Tbsp peanuts or more
2 tsp ghee or margarine
2-3 hardboiled eggs

Wash the rice and drain it for awhile on a cloth or colander. Heat up a 1/4 cup ghee and fry turmeric, cardamoms, cloves, bay leaf and cinnamon for a minute or two. Add in the rice and fry for 2-3 minutes, stirring constantly. Stir the rice into salted boiling water. When it boils again, cover, turn to low and cook for 20 minutes.
If you want to have toppings on your rice you can fry up the peanuts and raisins in the 2 tsp of ghee. Mash the eggs so that you can sprinkle them on top of the rice.
When the rice is done you can pick out the whole spices. They should all float to the top during the cooking process.


*You can leave out the turmeric if you want the rice to stay white. In Bangladesh they didn't usually serve yellow pulau unless it was just a few grains here and there that had been dyed yellow or pink.



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