Goan Pulao

Traditional Goan Pulao is light and fluffy, not sticky and deliciously tasty. It’s super easy to prepare and an absolute time saver. This pulao is mainly served during Goan weddings and on special occasions. Enjoy this mildly flavoured and aromatic Pulao with Goan side dish.

Ingredients:
πŸ‘‰πŸ» 3 cups – Basmati Rice
πŸ‘‰πŸ» 3 nos – Onions, finely chopped
πŸ‘‰πŸ» 2 nos – Tomatoes, finely chopped
πŸ‘‰πŸ» 2 – Bay leaves (optional)
πŸ‘‰πŸ» 2 – Knorr Veg bouillons
πŸ‘‰πŸ» 5 cups – Broth (veg, chicken or beef)
πŸ‘‰πŸ» 3 tbsps – Clarified Butter (Ghee)
πŸ‘‰πŸ» 3 tbsps – Butter (unsalted)
πŸ‘‰πŸ» 20 – Cloves
πŸ‘‰πŸ» 1 – Whole Onion
πŸ‘‰πŸ» 1 tbsp – Turmeric powder
πŸ‘‰πŸ» 1 tbsps – Sugar
πŸ‘‰πŸ» Salt to taste

Preparation:
πŸ‘‰πŸ» Wash and soak rice for 1 hrs.
πŸ‘‰πŸ» Peel, rinse one onion and pierce it with cloves. Keep aside.
πŸ‘‰πŸ» On a high flame, take a deep bottom pot and pour in ghee and butter.
πŸ‘‰πŸ» Once hot, add the finely chopped onions and sautΓ© till translucent.
πŸ‘‰πŸ» Add finely chopped tomatoes and cook till soft and mushy.
πŸ‘‰πŸ» Add turmeric powder, Knorr veg bouillons and bay leaves. Cook for 2 mins.
πŸ‘‰πŸ» Pour in the broth, stir well and bring it to a boil.
πŸ‘‰πŸ» Time to add the soaked and drained rice.
πŸ‘‰πŸ» Add sugar and season with salt. Give it a good stir.
πŸ‘‰πŸ» Embed the studded onion in the centre.
πŸ‘‰πŸ» Cover the lid and let this Pulao cook for 5 minutes on high flame.
πŸ‘‰πŸ» Open the lid and give it a gentle stir using a fork.
πŸ‘‰πŸ» Cover the pot with the lid. Cook on a low flame until the water is absorbed and rice is cooked completely, for about 10 minutes.
πŸ‘‰πŸ» Once done, turn off the flame and let it rest for about 30 minutes, untouched.
πŸ‘‰πŸ» Serve hot with any side dish of your choice.