We all start by first cooking rice then, try to perfect how to make pulao and finally, mastering biryani. In my early years in Mumbai, I have struggled how to cook pulao in the pan. It used to burn at the bottom with the grains half-cooked or mushy. Also, tried keeping the pan on a tawa at the end just like my mother would do, but in vain. Either the water seems to be less or evaporated. Fed up, I then relied on the electric rice cooker for years. Slowly but surely, I perfected how to make this simple rice dish in a pan.
Choosing the right aged basmati rice is key. In Mumbai, I used broken basmati rice, which was cheap no doubt, but not ideal. The varying grain sizes definitely did not give a consistent end result. Basmati rice has to be soaked for at least 30 minutes, which I never did before. Now, I use lukewarm water with the grains sometimes soaking for more than an hour especially when I am busy with another dish. I noticed that the prolonged time definitely helps the grains to increase in length. Rice to water ratio is usual 1:2, but I always add 1/2 cup less water with pre-soaked grains. Adding ginger, garlic, bouillon cubes and stock instead of water do flavour the pulao. Shutting off the flame at the right time and leaving the pan covered undisturbed for 10 to 15 minutes is crucial. This allows the rice grains to absorb the residual moisture and bloom, standing upright like the hair on your hands when you have goosebumps. An indication that each grain is separated and cooked to perfection.
Choosing the right aged basmati rice is key. In Mumbai, I used broken basmati rice, which was cheap no doubt, but not ideal. The varying grain sizes definitely did not give a consistent end result. Basmati rice has to be soaked for at least 30 minutes, which I never did before. Now, I use lukewarm water with the grains sometimes soaking for more than an hour especially when I am busy with another dish. I noticed that the prolonged time definitely helps the grains to increase in length. Rice to water ratio is usual 1:2, but I always add 1/2 cup less water with pre-soaked grains. Adding ginger, garlic, bouillon cubes and stock instead of water do flavour the pulao. Shutting off the flame at the right time and leaving the pan covered undisturbed for 10 to 15 minutes is crucial. This allows the rice grains to absorb the residual moisture and bloom, standing upright like the hair on your hands when you have goosebumps. An indication that each grain is separated and cooked to perfection.
Perfect Pulao In A Pan
(Serves 6 to 8)
Ingredients:
2 cups basmati rice
1 bay leaf
8 whole black peppercorns
6 cloves
4 green cardamoms
2 cinnamon sticks (1.5-inch each)
4 large garlic cloves (minced)
1-inch piece of ginger (grated)
3 vegetable maggi cubes (4 g each)
2 onions (chopped)
1 large tomato (chopped)
3 1/2 cups water or stock (veg or chicken)
1/4 cup oil
salt
Method:
Wash and soak rice in lukewarm water for 30 minutes.
In a large wide bottomed pan, heat the oil, add onions along with the bay leaf, peppercorns, cloves, cardamoms and cinnamon sticks. When onions are light brown, add the garlic and ginger. Fry for a while and then, add the tomato. Once the tomato is soft and pulpy, include the bouillon cubes ensuring to crush and mix them completely.
Drain out water from the rice without breaking the grains and add to the pan. Stir well to coat every grain with oil. Add the water or stock, mix well. Sprinkle a little salt. Cover and cook on medium heat until half the liquid is absorbed. Give a gentle mix and cover with the lid.
After few minutes, you will see holes in the rice with very little liquid left at the bottom of the pan. Shut off the flame and close the lid. Do not touch or open for 15 minutes. The rice will absorb the remaining moisture. Lift the cover after the indicated time. Each grain of rice will be firm, cooked and separated. With a fork, gently move the top grains around to moisten them.
Serve pulao hot garnished with either fried onions, raisins, cashewnuts or coriander leaves.
Note:
(Serves 6 to 8)
Ingredients:
2 cups basmati rice
1 bay leaf
8 whole black peppercorns
6 cloves
4 green cardamoms
2 cinnamon sticks (1.5-inch each)
4 large garlic cloves (minced)
1-inch piece of ginger (grated)
3 vegetable maggi cubes (4 g each)
2 onions (chopped)
1 large tomato (chopped)
3 1/2 cups water or stock (veg or chicken)
1/4 cup oil
salt
Method:
Wash and soak rice in lukewarm water for 30 minutes.
In a large wide bottomed pan, heat the oil, add onions along with the bay leaf, peppercorns, cloves, cardamoms and cinnamon sticks. When onions are light brown, add the garlic and ginger. Fry for a while and then, add the tomato. Once the tomato is soft and pulpy, include the bouillon cubes ensuring to crush and mix them completely.
Drain out water from the rice without breaking the grains and add to the pan. Stir well to coat every grain with oil. Add the water or stock, mix well. Sprinkle a little salt. Cover and cook on medium heat until half the liquid is absorbed. Give a gentle mix and cover with the lid.
After few minutes, you will see holes in the rice with very little liquid left at the bottom of the pan. Shut off the flame and close the lid. Do not touch or open for 15 minutes. The rice will absorb the remaining moisture. Lift the cover after the indicated time. Each grain of rice will be firm, cooked and separated. With a fork, gently move the top grains around to moisten them.
Serve pulao hot garnished with either fried onions, raisins, cashewnuts or coriander leaves.
Note:
- The rice to water ratio for every 1 cup of rice is 2 cups of water. I always add 1/2 cup less liquid. The reason being that the rice is soaked for 30 minutes so it does not require the extra 1/2 cup. Total liquid to be used is 3 1/2 cups.
- India Gate Rozzana basmati rice was used for making this pulao. The grains are quite long and fragrant.
- Always use a wide bottomed pan to cook pulao. This gives the rice grains enough room to spread and bloom.
- For saffron pulao, add a pinch with the tomato. Alternatively, use 1/2 teaspoon turmeric powder.
- Pulao can be flavoured with either carrots, cabbage, peas or prawns.
- Prawn Pulao recipe click here.
