Pearl Pulao

by Tarla Dalal

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Accompaniments

Aam aur Chane ka Achaar
Pachranga Achaar
Spinach Raita

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This dish looks as dainty as a string of pearls on a princess’s neck. Pink baby onions are sautéed and slowly cooked with healthy brown rice. Thick cream and cheese go into the bubbling rice for a rich creamy taste. Truly, a feast fit for a princess

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Preparation Time: 15 mins.
Cooking Time: 50 mins.
Serves 4.

Ingredients

1 cup brown rice
1/2 cup baby onions
½ cup whole baby garlic
25 mm. (1") stick of cinnamon (dalchini)
2 cloves (laung / lavang)
1 bayleaf (tejpatta)
1 cardamom (elaichi)
1/2 cup cream
1/4 cup grated cheese
3 tbsp oil
salt to taste

Method

Clean, wash and soak the rice for 4 to 5 hours. Drain and keep aside.
Heat the oil in a pan, add the onions and garlic and sauté till they are golden brown.
Add the cinnamon, cloves, bay leaf, cardamom and sauté for 1 minute.
Add the rice and salt and sauté for a further 3 to 4 minutes.
Add 2½ cups of hot water, cover the pan with the lid and simmer on a slow flame till the rice is 80% cooked.
Add in the cream and cheese, cover with a lid and cook on a very slow flame till the rice absorbs all the liquid.
Separate each grain of rice very lightly with a fork.
Serve hot.

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