indian rice (pulao)

Ingredients

• Servings: 16
• 1/4 teaspoon saffron threads or ground turmeric
• 6 cups boiling water
• 1/2 cup vegetable shortening
• 2 medium onions, chopped
• 2 (1 inch) pieces cinnamon stick
• 4 whole cloves
• 1 teaspoon ground ginger
• 2 tablespoons ground cumin
• 1 teaspoon garlic powder
• 10 cardamom seeds
• 4 1/2 cups long-grain white rice
• 1 cup plain yogurt
• 2 teaspoons salt

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• place saffron threads into boiling water, set aside to steep.
• melt the vegetable shortening in a large pot over medium-high heat. stir in the onions, and cook until golden, about 5 minutes. season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. cook for 3 to 4 minutes to release the flavor, stirring constantly.
• pour in the rice and cook for 10 minutes, stirring constantly. add the yogurt, saffron water, and salt. bring to a simmer, then reduce heat to low. cover pot with a cloth folded into 4 layers. place a lid over the cloth and cook until the rice is done, about 20 minutes. remove the cinnamon sticks, cloves, and cardamom seeds before serving.