Recipe of the Day, Week No: 134 (White Pulao recipe )

rauja (75)in Steem and Flavors • 2 days ago

Greetings,

Cover photo

I hope you are all doing well. Today, I am delighted to participate in the Recipe of the Day, Week No. 134 contest, organized by @crismenia. For this week, I would like to share my homemade White Pulao recipe with you all.

Pulao is an essential dish for festivals, celebrations, or when hosting guests at home; however, minor mistakes can often prevent it from turning out perfectly fluffy. Keeping this in mind, I have presented my own recipe using simple and clear language.

Let's make


Ingredients

Ingredients	Amount
Aromatic Pulao Rice	1/2 kg
Fried Onions (Beresta)	1/2 cup
Powdered Milk	2 tbs
Ginger Paste	1 tbs
Garlic Paste	1 tbs
Oil	1/4 cup
Raisins	1 tbs
Cinnamon	3-4 pc
Cardamom	1 stick
Shahi Cumin (Caraway Seeds)	1 tsp
Bay Leaf	2 pc
Salt	as taste

Step 1: Wash rice and drain the water.

First, I will wash the rice thoroughly, drain the excess water, and set it aside in a separate bowl. Before starting the cooking process, I will make sure all the necessary ingredients are ready.

Step 2 : Sautéing the Whole Spices

Now, I will place a pot on the stove and add some oil. Once the oil is hot, I will add the raisins, shahi jeera (caraway seeds), cinnamon sticks, and bay leaves. I will sauté them gently until they release their wonderful aroma.

Step 3 : Adding Ginger and Garlic Paste

Once the whole spices become fragrant, I will add the ginger and garlic paste. Then, I will mix everything well and sauté the ingredients for a little while.

Step 4 : Adding the Rice and salt

After sautéing the spices, I will add the washed and drained pulao rice to the pot. After adding the rice, I will add salt to taste.I will stir everything gently and sauté the rice until the grains become dry and slightly glossy. This step helps keep the rice grains separate after cooking, giving the pulao a beautiful, fluffy texture.

Step 5 : Adding Water and Powdered Milk

Once the rice has been sautéed properly, I will add 1 liter of water and powdered milk. Generally, I use approximately twice the amount of water compared to the volume of rice. This helps the rice cook evenly and results in soft, fluffy grains.

Step 6 : Final Cooking and Dum

Once the rice is almost fully cooked and the grains are tender, I will sprinkle beresta (crispy fried onions) over the top. Then, I will cover the pot and let the pulao cook on low heat for another five to ten minutes. This final steaming process, known as dum, helps enhance the aroma and flavor of the pulao. After that, my delicious white pulao will be ready to serve!