South Indian Pullao (Rice)

Recipe Ingredients

1 cup	160g / 5.6oz	Basmati rice
1/3 cup	78ml	Tomato puree
1 cup	62g / 2.2oz	Onion (large)
1 cup	110g / 3.9oz	Vegetables - (preferably peas and carrots)
1/4 teaspoon	1.3ml	Coriander powder - (to 1/2)
1/8 teaspoon	0.6ml	Garlic powder - (to 1/4) or
1 1/2		Garlic
1/8 teaspoon	0.6ml	Ginger powder - (to 1/4) or
1		Ginger - (1/4 inch)
1/8 teaspoon	0.6ml	Chile powder - (to 1/4) or
1		Green chile - cut in small pieces
1		Green cardamoms - (to 2)
1		Clove
1		Cinnamon - (1/4 inch) or
1/8 teaspoon	0.6ml	Cinnamon powder
1		Bay leaf
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Coriander leaves - if needed

Recipe Instructions

Clean the rice with water and set aside. Cut the onions length wise.

Fry the onions and cardamom in butter for about 4 minutes. If you are using green chile, then add the chile. Add bay leaf, cloves, cinnamon and fry until the onions turn golden brown (This will probably take another 4-5 minutes). Add the garlic and ginger paste (preferably prepared from fresh ginger and garlic). Add dhania powder and chile powder (if green chile was not added before). Add the tomato paste and one cup of water (you have to experiment with the quantity of water needed. I found 1- 1/2 cups to be optimal) and bring the mixture to boil. Add the vegetables, rice and salt. If you like coconut, add 1/4 cup of coconut flakes.

Reduce the flame and cover the vessel. After about 4 minutes, stir the mixture. Cover the lid again and wait until cooked (might take about 10-15 minutes). Sprinkle on the coriander leaves in the end.

Source:
Ya Gotta Have It Recipes

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