This is very simple and easy to make and sometimes my daughter enjoys just bhughal chanwarh/pulav with Raita or sometimes just pulav with Indian pickle and papad/poppadom
Rice basmati : 2 cups ( I use Tilda but there are many good varieties out there,just make sure the rice is aged and not new,else it has too much starch,which makes the preparation sticky)
Onion : 1 large
bay leaves: 1-2
Cinnamon stick: 1 inch
salt : 1tsp
Oil/Ghee/Butter: 2 tbsp
Water : 2 glasses (600 ml) I cook in a big open vessel
Take a heavy bottomed pan and add 2 tbsp oil/ghee/butter
When hot add bay leaves,cloves,cinnamon,peppercorns and then add thinly sliced onion. Caramelize the onion and then add the rice and fry it for some time. Rice fried for some time will help in the rice not sticking together once it is done. Each grain will fall apart when served on the plate without breaking. 2-3 minutes of frying will do the job,now add the 2 glasses of water and salt. Let it cook on high flame for 2-4 minutes,when you start to see the rice through bubbles of water,reduce the flame to low and continue to cook without covering the pan. When almost all the water is absorbed by the rice and the rice grain look 3/4th cooked cover it with a well fitting lid. now let it sit on low flame for 4-6 minutes and then turn off the flame. The pulav should be cooked.
|frying the rice in caramelized onion|
|At this stage cover the rice|
Enjoy the pulav :)!!!