- 1/4 teaspoon saffron threads or ground turmeric
- 6 cups boiling water
- 1/2 cup vegetable shortening
- 2 medium onions, chopped
- 2 (1 inch) pieces cinnamon stick
- 4 whole cloves
- 1 teaspoon ground ginger
- 2 tablespoons ground cumin
- 1 teaspoon garlic powder
- 10 cardamom seeds
- 4 1/2 cups long-grain white rice
- 1 cup plain yogurt
- 2 teaspoons salt
- 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.
03/23/2017
recipepes.com
ndian Rice (Pulao), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
