Charishmas Brown Rice Pulao The Indian Style Enjoy With Subru Recipes

INDIAN RICE (PULAO)

Steps:

• Place saffron threads into boiling water, set aside to steep.
• Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly.
• Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.

CHARISHMA'S BROWN RICE AND PULIOGARE RICE MIX

Steps:

• Bring water to a boil in a large pot.
• Add the brown basmati rice, salt and 1/2 tablespoons olive oil.
• Stir once, partially cover and cook until three-fourth cooked.
• Drain in a colander.
• Transfer to a clean pot.
• Now heat 1 tablespoons olive oil in a saucepan.
• Add the puliogare spice powder and stir fry for a minute.
• Fold in the cooked white basmati rice and mix throughly.
• Remove from heat.
• In a serving bowl, combine both the brown basmati rice and the puliogare rice.
• Garnish with cilantro or corriander leaves, if desired and serve hot.
• Enjoy!

CHARISHMA'S BROWN RICE PULAO THE INDIAN STYLE (ENJOY WITH SUBRU

Steps:

• Heat oil in a pot.
• Add cloves, cinnamon, bay leaves and green cardamoms. Stir-fry for 20 to 30 seconds on medium heat.
• Add cumin seeds and allow to crackle on low-medium heat.
• Fold in the onions and stir-fry until browned.
• Add red chilli powder, salt, rice and water.
• Mix gently and bring to a boil.
• Once the rice comes to a boil, lower heat and allow to cook, partially covered, until all the water has evaporated.
• Serve hot with Sai Bhaji, dahi boondhi and Sindhi papads.
• Enjoy!