I’ve been sharing many Indian curries recipes lately, and I think it’s time to start with the side dishes as well.
As we all know, Indian curries are usually served next to rice or bread. As for the vegetarian curries, they are served next to lentils that are rich in proteins.
Rice is served with almost every Indian meal, which explains the wide variety of ways to cook it. The most famous rice used is “Basmati”, and it can be cooked plain, or it can have some interesting add-ons from spices to meats and veggies.
Today, I am sharing a simple rice recipe that goes well with the butter chicken and the chicken with onions, two recipes that I previously shared on this blog. The recipe is once again from “What’s Cooking Indian” Cookbook.
But what makes this rice special? It’s the use of the saffron along with the other spices, and of course the fat! Note that I did not have ghee, so I replaced it with clarified butter and it worked just fine. The rice was cooked to perfection and the grains did not stick to each other. Now, let’s check the recipe together!
Indian Pulao Rice Recipe
- 1 cup Basmati rice
- 2 cups water
- 1 tsp ghee
- 3 peppercorns
- 2 cloves
- 3 cardamoms
- 1/2 tsp saffron
- 1/2 to 1 tsp salt
- Rinse the rice twice and drain.
- Heat the ghee in a pan. Add the cardamoms, cloves and peppercorns to the pan and fry, stirring, for 1 minute. Add the rice and stir-fry for 2 more minutes.
- Add the salt, saffron and water. When the water boils, reduce the heat, cover and cook until all water has been absorbed (Around 10 minutes). Serve hot.
Serve this pulao rice next to your curries, and don’t forget to tell me how it went when you try the recipe!