Pulao rice

Yield: 4 servings

Measure Ingredient
1⅓ cup Long Grain Rice
¼ cup Ghee Or Butter
2 mediums Onion, Sliced
1 Clove Garlic, Crushed
1½ teaspoon Salt
1½ cup Peas
2½ cup Hot Water

Clean, wash and soak rice for a half hour. Heat the ghee and fry the onions until golden. Add the drained rice, garlic, salt and peas and continue to cook for 5 minutes, stirring constantly. Gradually add the hot water, blending thoroughly, and bring to a boil. Simmer, covered, for 20 to 25 minutes or until all the liquid has been absorbed and the rice is tender.

NOTE: Any of the following can be added: Cloves, Cinnamon, Caraway Seeds, Tumeric, Ginger, Red Pepper, Coriander, Parsley, Garam Masala or Cumin.

From How To Make Good Curries by Helen Lawson Copyright 1973

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