Pulao Rice
indian, rice
1 1/3 cup long grain rice
1/4 cup ghee or butter
2 medium onion, sliced
1 clove garlic, crushed
1 1/2 teaspoon salt
1 1/2 cup peas
2 1/2 cup hot water
Clean, wash and soak rice for a half hour. Heat the ghee and fry the onions until golden. Add the drained rice, garlic, salt and peas and continue to cook for 5 minutes, stirring constantly. Gradually add the hot water, blending thoroughly, and bring to a boil. Simmer, covered, for 20 to 25 minutes or until all the liquid has been absorbed and the rice is tender.
NOTE: Any of the following can be added: Cloves, Cinnamon, Caraway Seeds, Tumeric, Ginger, Red Pepper, Coriander, Parsley, Garam Masala or Cumin.
From How To Make Good Curries by Helen Lawson Copyright 1973
Yield: 4 servings