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Fruity Pulao Rice

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Published under: Rice

Basmati Rice – 2 1/3 cups
Unsalted Butter – 6 tblsp
Corn Oil – 1 tblsp
Bay Leaf – 1
Black Peppercorns – 6
Green Cardamom Pods – 4
Salt – 1 tsp
Sultanas – 1/2 cup
Flaked Almonds – 1/2 cup
Water – 4 cups

1. Wash the basmati rice twice, drain well and set aside in a sieve.
2. Heat the butter and oil in a medium pan. Lower the heat and throw in the bay leaf, peppercorns and cardamoms and fry for about 30 seconds.
3. Add the rice, salt, sultanas and flaked almonds. Stir-fry for about a minute, then pour in the water. Bring to the boil, then cover with a tightly fitting lid and lower the heat. Cook for 15-20 minutes. Taste a grain of rice after 10 minutes, it should be slightly soft but with a bite in the centre.
4. Turn off the heat and leave to rice to stand, still covered for about 5 minutes.
5. The rice will continue cooking gently during this time.
6. Serve hot.

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