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Jasmine Rice Pulao Recipe

Vegetarian Rice

  • Prep time:
  • 25minutes
  • cook time:
  • 15minutes
  • serves:
  • 2

Ratings :

    • (0)

Details

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    • (0)

Vegetarian

Level : Easy

Cuisine : NA

Course : NA

Tags

  • #AnAajweek4
Ingredients

Ingredients For Jasmine Rice Pulao Recipe

Methods
  • 1. To begin making Jasmine Rice Pulao, smear the gobindobhog rice with turmeric and keep aside for 20 minutes for the rice to absorb the gorgeous yellow.
  • 2. Heat a tablespoon each of ghee and vegetable oil in deep fry pan. On low heat, fry the cashewnuts and raisins till they turn golden brown, keep aside.
  • 3. In the same oil, on low medium heat, add the bay leaves, crushed cinnamon, green cardamom, cloves, saute till the spices start to release their aroma.
  • 4. Add the ginger paste and saute for a minute or two; just about till the raw smell of ginger vanishes.
  • 5. Now add the rice and give a gentle stir, taking care not to break the grains. Saute gently for 3-5 minutes over a medium flame.
  • 6. Add 4 cups of warm water (golden rule - rice and water should always be in a 1:2 ratio), add sugar and salt to taste.
  • 7. Throw in the fried cashew nuts and raisins. Cover and cook till almost all the water has been absorbed, by time the rice should be almost done.
  • 8. Switch off the flame, add the remaining ghee, cover and allow to rest for a further 10-12 minutes. The Jasmine Rice Pulao is ready.
  • 9. Serve
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