| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Lao |
Ethnic, Rice |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Basmati rice Water |
| 1 |
lg |
Onion |
| 2 |
tb |
Vegetable oil |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Cumin seeds |
| 2 |
|
Cloves |
| 1 |
|
Cardamom pod |
| 1/2 |
|
Cinnamon stick; 1/2 inch |
| 1/2 |
ts |
Peppercorns |
| 2 |
c |
Carrot; grated salt to taste |
INSTRUCTIONS
"Carrots add a mild sweeteness to this pullao, which is lightly flavoured
with whole spices. the recipe was given to me by my sister-in-law Rachna,
who entices her family to eat carrots this way."
Wash the rice under running water, then let soak in 1 cup water. Slice the
onion into thin half rounds. In a large, heavy bottom saucepan over medium
heat, warm the oil. Add the bay leaf. cumin, cloves, cardamom pod, cinnamon
and peppercorns. cook until the spices puff up and darken ( 1 to 2
seconds), then add the sliced onion and saute until browned (8 to 10
minutes). Add the rice and the soaking water and the salt. Stir gently,
cover, increase the heat to high and bring to a boil. Then reduce the heat
to very low and cook for 25 minutes without uncovering the pan. Turn off
the heat and let the pan stand covered on the burner for 5 minutes. then
uncover, fluff up the rice gently and serve. SERVES: 4 as a side dish
Smita Chandra "From Bengal to Punjab: The Cuisines of India"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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