I find making the perfect pulao a bit tricky. My ma used to make it very well. She says that the grains should be separate and not stick to each other. Whenever I try to make it, this is the first thing that comes to my mind…
Made this pulao for lunch last Sunday and it did come out well, and…each grain was separate to the other.
3 and 1/2 C basmati rice, washed and soaked in water for 15-20 minutes and completely strained
1 carrot, cut into thin strips
1 onion, sliced
6-7 french beans, stringed and cut into thin diamonds
1 tsp cumin seeds
a handful of fresh peas
a handful of cashewnuts,split
a few strands of saffron soaked in 1/2 C milk
a pinch of sugar
salt to taste
3-4 tblsp butter/ghee
Heat the ghee/butter in a pan and add the cumin seeds. When they splutter, add the onion, cashews and all the other vegetables and stir fry for two minutes.
Add the rice and sugar and fry till the rice grains become crispy, but not brown.
Add the saffron milk and water so that it is just very slightly above the rice level.
Cover and cook till the rice is done, checking to see that the rice does not stick to the bottom.