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Pulao originated in the regions of Persia and Arabia. It is a rice which is refried, aromatic and full of spices. Just like regular rice, it can be used as a side dish and lots of things can be added to it. It is often used as a side dish on many special occasions such as at Muslim festivals and Hindu weddings. If you are looking for something that is unusual to serve at a dinner try this dish. Read on to learn make pulao. Add this to my Recipe Box.
Instructions
1. Put the ghee in the heated skillet. Fry the onions, ginger, garlic, cloves and cinnamon over high heat.
2. Add the tomatoes and chili powder after the onions begin to turn soft and translucent.
3. Continue to fry this mixture until the smell of the marsala goes away.
4. Put the rice into the mixture and fry it up for about 2 minutes. Add in the water, reduce the heat on the stove to medium, cover the mixture and let it cook.
5. Drop in the prawns, green chili and garam marsala when the rice looks half done.
6. Stir up the rice mixture. Cover the mixture again and let it cook until the prawns are cooked and the rice is dry.
7. Mix in the saffron soaked in milk before you remove the rice from the flame.
Tags: side dish, used side, used side dish