Ingredients

Instructions

  1. Heat oil in a large pot on medium flame for 3 minutes.
  2. Once the oil is hot, toss in the cinnamon stick, cardamoms, cloves and bay leaves.
  3. Stir-fry these spices gently for 2 minutes until your kitchen is wafting with the aroma of the spices.
  4. Add the cumin and mustard seeds followed by the green chillies.
  5. Allow them{the mustard and cumin seeds} to battle as the splutter and crackle in the pot.
  6. Once they stop fighting in the pot{pun intended!
  7. },i.
  8. e, to say when they stop spluttering and crackling, add the curry leaves.
  9. Stir-fry for 3 minutes.
  10. Add garlic and stir-fry now until the raw smell of the garlic is gone and it turns golden brown.
  11. Stir in the turmeric powder.
  12. Saute all the spices and other ingredients with the turmeric powder for 1- 2 minutes.
  13. Then, add the drained rice and stir in the water.
  14. Increase heat and bring the mixture to a boil, stirring continuously.
  15. Once it comes to a boil, lower flame to medium heat, and cook the rice, stirring continuously, until nearly all the water has been absorbed by the rice.
  16. When there is just a little water left, reduce heat to very low and cook, stirring continuously, until all the water has been absorbed by the rice.
  17. Remove from flame.
  18. Fluff rice with a fork.
  19. Serve this delicious pulao as a side dish with a curry or as we prefer with our Doodhi Chane ki dal{recipe number:76992} and some fat-free yogurt on the side.
  20. Your in for the best Indian food ever!
  21. Enjoy!