Khana- Indian Recipes and Cuisine

Method

Step 1: Place rice in a bowl with plenty of cold water and swish vigorously with fingers. Drain. Repeat process 4 or 5 times until water is fairly clear. Cover with
Step 2: to 4 inches (7.5 to 10 cm) water and soak for at least 15 minutes or for up to 2 hours.
Step 3: In a saucepan with a tight-fitting lid, heat oil over medium-high heat. Add cinnamon, cloves and bay leaves. Saute until cloves puff up, about 1 minute. Add onion and saute until golden brown, 6 to 8 minutes.
Step 4: Drain rice and stir into onions. Add peas and mix well. Add 31/2 cups (875 ml) cold water and salt. Cover and bring to a boil over high heat. Reduce heat to as low as possible and cook, covered, for 25 minutes, without peeking.
Step 5: Remove from heat and set lid slightly ajar to allow steam to escape. Let rest for 5 minutes. Discard cinnamon stick, cloves and bay leaves, if desired. Gently fluff with fork and carefully spoon onto platter to serve.
Step 6: Pulao is synonymous with pilaf, and this is the simplest of the genre.
Step 7: It is also one of the most delicious