How to make it
7 steps. Take it one step at a time.
Rinse 250g of Basmati rice under cold water
Rinse 250g (1 1/4 cups) of Basmati rice under cold water until the water runs clear. Soak the rice in fresh water for 20 minutes, then drain.
20 minHeat 30ml of oil
Heat 30ml (1 oz) of oil in a heavy-bottomed pot or pressure cooker. Add cumin seeds, bay leaf, cinnamon stick, and cardamom pods. Sauté for 30 seconds until fragrant.
1 minAdd the sliced onion and sauté
Add the sliced onion and sauté until they turn translucent and slightly golden.
5 minAdd ginger-garlic paste and sauté
Add ginger-garlic paste and sauté for another minute to remove the raw smell. Then, add 150g (3/4 cup) of mixed vegetables and stir-fry for 2 minutes.
3 minAdd the soaked and drained rice
Add the soaked and drained rice to the pot. Gently sauté the rice with the vegetables and spices for 1 minute, being careful not to break the grains.
1 minPour in 500ml of water
Pour in 500ml (2 cups) of water and add salt. Bring to a boil, then reduce heat to the lowest setting. Cover with a tight-fitting lid and simmer for 12-15 minutes, or until the water is fully absorbed and rice is tender.
15 minTurn off the heat and let the pulao rest covered
Turn off the heat and let the pulao rest covered for 5 minutes. Fluff gently with a fork before serving.
5 min
A little kitchen wisdom
Always use aged Basmati rice for the best texture and aroma. If you want a more luxurious version, use ghee instead of oil.
