Turmeric Pulao

Ingredients

3 Cups Rice
6 Cups Water
6 Cloves
5 Peppercorns
2 Cinnamon Barks
6 Garlic Cloves, finely Chopped
1/2 inch Piece Ginger, finely Chopped
1 Tsp Turmeric
1 Bay Leaf
2 Medium Sized Onions, finely Chopped
2 Medium Sized Tomatoes, finely Chopped
1 Chili, finely chopped
1/4th Cup Coriander Leaves, finely chopped
5 Tbsps Oil
Salt as required

Servings / Time

Serves 8 / 1 Hour

Preparation

1. Chop onions, garlic, ginger very fine. Take 3 cups of rice and wash the rice.

2. Now take a vessel, heat oil in the vessel, once the oil is hot, add the bay leaf, peppercorns, cinnamon barks, cloves and the bay leaf. Saute for a minute.

3. Now add the finely chopped ginger, garlic, chili, turmeric powder, finely chopped coriander leaves and onions. Saute until onions turn translucent and a nice aroma of garlic has been released. Now add finely chopped tomatoes. Close the lid and cook until tomatoes are mushy.

4. Now add the rice and stir fry for 2-3 minutes.

5. Add 6 cups of water and close the lid of the vessel, let the rice cook on a medium flame.

6. Once the water has dried the pulao should be ready. Add the required amount of salt and give a quick stir fry and turn off the flame. Once ready use a fork to loosen the rice grains.

7. Serve hot for lunch or dinner.

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