Monday, 7 May 2012

Nepali pulao

Pulao is among the most popular way rice is presented in Nepal which is frequently served in special events and parties. It is cooked with basmati rice however, regular rice also works well as an alternative.


1 and ¼ cups uncooked Rice (Basmati Rice for better taste)
1 and ½ teaspoon Vegetable Oil
½ cup green peas
1 medium onion finely chopped
½ large tomato chopped
1 tablespoon Lemon juice
½ teaspoon Ginger paste or finely chopped
1 teaspoon Garlic paste or finely chopped
¼ teaspoon turmeric powder
1/3 teaspoon cumin
¼ teaspoon cinnamon
1 Bay leaf
2 whole cloves
2 Black cardamom pods
2-3 Green chilies (chopped to slices; to taste)
Salt to taste


Rinse rice thoroughly, and then soak it in water for about 45 minutes.

Heat 2 Tablespoons of oil in a pan, and add cumin seeds, allowing them to heat until they begin to change color. Add turmeric, bay leaf, cloves, cardamom pods and cinnamon.Then add ginger, garlic and chilies. Cook on medium heat for just a minute.

Next, add the onion, tomato and green peas, and cook for 3 minutes. Drain all the water from rice and add rice to the pan, stirring gently for a minute to combine thoroughly. Add 2 and 1/2 cup of water, and add salt to taste. Cook on high heat, stirring gently but continuously. When water is almost absorbed, add lemon juice.

Lower your heat, cover the pan, and allow it to continue cooking for approximately 5-7 minutes or so, until the rice is completely cooked.

Serve hot.


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