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Pilau Or Pulao Fragrant Rice

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Ingredients

Adjust Servings:
2 cups basmati rice
2 tablespoons vegetable oil
1 large onion thinly sliced
salt
2 tablespoons chopped of fresh mint
2 tablespoons chopped coriander
1 tablespoon garam masala
1/4 cup lemon juice
1/2 teaspoon saffron
1/3 cup hot milk

Nutritional information

217.7
Calories
46 g
Calories From Fat
5.2 g
Total Fat
1 g
Saturated Fat
1.4 mg
Cholesterol
9.7 mg
Sodium
38.6 g
Carbs
2.1 g
Dietary Fiber
1.4 g
Sugars
4.3 g
Protein
94g
Serving Size

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Pilau Or Pulao Fragrant Rice

Features:
    Cuisine:

    This was great! I'm new at cooking Indian food and was a little apprehensive of the process, but I didn't have to worry, because it was perfect . . . fragrant, fluffy and fabulous! Thanks for sharing.

    UPDATE 8/31: Prepared this dish again last night and it did not disappoint. Made it to go with Recipe #247639 . . . DH thought he was back in India again! Love this cooking method! Thanks again, Evelyn.

    • 85 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Pilau or Pulao (Fragrant Rice),A fragrant layered rice mixture to serve with the meal. From lcbo.ca,This was great! I’m new at cooking Indian food and was a little apprehensive of the process, but I didn’t have to worry, because it was perfect . . . fragrant, fluffy and fabulous! Thanks for sharing. UPDATE 8/31: Prepared this dish again last night and it did not disappoint. Made it to go with Recipe #247639 . . . DH thought he was back in India again! Love this cooking method! Thanks again, Evelyn.,Excellent recipe! I simply love it. The seasonings are wonderful together. I had to use 1 tsp of dried mint as fresh isn’t available just before Christmas but everything else was by the recipe. It turned out fluffy and tender and the fragrance was to die for. I served it with fish but it would be a grand match with chicken or lamb or in a vegetarian meal. Thanks ev for a most enjoyable dish.


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    Steps

    1
    Done

    Soak Basmati Rice in Water to Cover For 30 Minutes. Drain.

    2
    Done

    While Rice Is Soaking, Heat Oil in Large Skillet on Medium Heat. Add Onion and Salt, and Saut For 10 Minutes or Until Brown and Crisp.

    3
    Done

    Preheat Oven to 325f (160c).

    4
    Done

    Bring a Large Pot of Water to Boil, Add Rice and Boil For 3 Minutes. Drain.

    5
    Done

    Butter a Heavy Ovenproof Saucepan With a Tight-Fitting Lid. Divide Rice in Three. Place a Layer of Rice on Base. Scatter Over Half of Mint, Coriander and Garam Masala and Half of Onions. Repeat Layers Ending With Rice. Pour Over Lemon Juice. Stir Together Saffron and Milk in a Bowl. Pour Over Rice. Cover With a Circle of Parchment Paper and the Lid.

    6
    Done

    Place in Oven and Steam For 30 to 40 Minutes or Until Rice Is Tender.

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    Peter Miller

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