Saturday, 29 December 2012

Brown Butter Pulav

This simple to make yet rich pulav goes well with almost all the dishes . It gives out a lovely fragrance of butter and is a hit during get togethers and parties.


Ingredients :

3 to 4 tbsp.....................Ghee
2 tbsp....................Butter ( I use Amul)
2 cups .................Basmati rice
2 inch.....................Cinnamon
2...........................Cardamoms
3 to 4...................Cloves
1/2 tsp.................Cumin
1/2 tsp..................Pepper
1tbsp.....................Raisins (Kishmish)
1tbsp......................Cashews (Kaju)
1 ........................Onion very thinly sliced
1 ..........................Lemon
2tsp........................Sugar
Salt



Method :

Wash the rice well and drain all the water .
Spread this rice on a plate to dry.
Heat the ghee and fry Cashews till golden and raisins till they puff up separately.
Remove and keep them aside.
In the same ghee fry the onion slices till brown and crisp and keep them aside too.
Then in the same ghee add all the spices and add rice and stir fry well.
All the grains should be well coated with ghee.
Add sugar , salt and garam masala and again stir fry for 5 minutes.
Add the juice of one lemon.
Add 5 cups of hot water and let the pulav cook .
When almost cooked add the butter on top and cook till done.
Decorate the pulav with fried onions, cashews and raisins .
Serve with a simple daal or with any gravy vegetable of your choice.

Note :

1) Always semi dry the rice after washing it . This helps in preventing the rice grains from sticking .
2 ) Adding lemon juice while cooking pulav too prevents the grain from sticking.
3 ) Sprinkle the sliced onion with salt and after 10 minutes squeeze out all the water from the onions.
     Then sprinkle onions with cornflour ( just 1 tsp ) and fry . This will help in making the onion crisp in less
     time and will absorb lesser ghee too.

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