Usuba
Basmati Pulao with Spices
Fragrant rice with cardamom, cloves, and turmeric. The grains remain fluffy, each one absorbing the flavor of spices and ghee. The dish is cooked in a single pan and works perfectly as a side dish for meat and vegetable dishes.
- Total
- 60 min
- Standard serving
- 116.4 g
Ingredients
Total 7
Instructions
- 1
Step 1
Rinse the rice under running water several times until the water runs clear. Soak it in cold water for 30 minutes, then drain it in a strainer and let it dry.
- 2
Step 2
Dissolve turmeric and salt in a glass of water.
- 3
Step 3
Heat clarified butter in a thick-bottomed skillet. Fry cardamom seeds and cloves in it for 30 seconds until fragrant.
- 4
Step 4
Add the rice and fry, stirring, for another 30 seconds.
- 5
Step 5
Pour in the water with turmeric, add another 2 cups of water, stir and bring to a boil over high heat.
- 6
Step 6
Cover with a lid and simmer over low heat for 20 minutes. Do not stir during cooking.
- 7
Step 7
5 minutes before the dish is ready, add the frozen peas. Continue cooking covered without stirring.
- 8
Step 8
Add a few pieces of clarified butter to taste and let the dish steep for a few minutes under the lid.
- 9
Step 9
Stir with a fork before serving to separate the grains.
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