Special Plain Pulao Recipe (Basmati Pulao Recipe)
This is a very simple pulao, but it is very special and taste so flavourful and aromatic. You can pair this with any of your favorite curries or kurma.
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Servings: 3 to 4 servings
Ingredients
- Basmati Rice - 1 cup
- Water - 2 cups
- Ghee - 4 tblsp
- Shahi Jeera / Black Cumin Seeds - 1 tsp
- Cinnamon / Pattai - 1 small piece
- Cardamom / Yelakai - 4
- Cloves / Krambu - 4
- Bay Leaf - 1
- Salt to taste
- Sugar - ½ tsp
- Cashews - 2 tblsp
- Kishmish / Sultanas - 2 tblsp
- Saffron a pinch
- Milk - 3 tblsp
Instructions
- Wash and soak rice for 30 mins. Drain and set aside.
- Heat ghee in a pot, add nuts and raisans and fry till golden. Drain and set aside.
- In the same pan, add whole spices and mix well.
- Add in water and rice. Add salt and sugar and mix well.
- Bring it to a boil. Boil for 5 mins on high heat till most of the water is absorbed.
- Now cover the pan with a lid and put it on lowest heat possible and cook for 5 more mins.
- Meanwhile, take saffron in a bowl, add warm milk and let it sit for 5 mins.
- Now open the pan, add saffron milk and cover it again and cook for 5 more mins.
- Now remove the pan from heat and add fried raisans and cashews.
- Set aside for 5 mins.
- Fluff up the rice and serve.
Video
Notes
1)Soak basmati rice for atleast 30 mins. You can soak it anywhere from 30 mins to 1 hour.
2)Add 2 parts water to 1 part rice.
3)Boil the rice on high flame till most of the water is absorbed and your rice looks as shown in the image.
4)Cover and cook on lowest heat possible.
5)Use good quality ghee, basmati rice and saffron, because those are the ones which gives the aroma.
6)Once pulao is done cooking, turn off the heat and let the pulao stand for 10 to 15 mins before fluffing the rice.
7)Serve pulao hot with any spicy gravies.
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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