Pearl pulao

Posted on June 25, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

Cooking Time : 50 mins.
Preparation Time : 15 mins.

Serves 4.

1 cup brown rice
½ cup baby onions
½ cup whole baby garlic
25 mm. (1″) stick cinnamon (dalchini)
2 cloves (laung)
1 bay leaf (tejpatta)
1 cardamom (elaichi)
½ cup cream
¼ cup cheese, grated
3 tbsp oil
salt to taste
1. Clean, wash and soak the rice for 4 to 5 hours. Drain and keep aside.
2. Heat the oil in a pan, add the onions and garlic and sauté till they are golden brown.
3. Add the cinnamon, cloves, bay leaf, cardamom and sauté for 1 minute.
4. Add the rice and salt and sauté for a further 3 to 4 minutes.
5. Add 2½ cups of hot water, cover the pan with the lid and simmer on a slow flame till the rice is 80% cooked.
6. Add in the cream and cheese, cover with a lid and cook on a very slow flame till the rice absorbs all the liquid.
7. Separate each grain of rice very lightly with a fork.
8. Serve hot.
Certain varieties of brown rice require a much longer soaking time and also absorb a lot more water when cooking.

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