Indian
Indian - Biryani and Rice
Puri Pulao
Chef's Menu Description
Hand-stretched artisan flatbread baked against the searing clay walls of the tandoor, brushed with golden butter and fresh herbs.
Ingredients
- • 2 cups basmati rice
- • 3 tbsp ghee
- • 1 tsp cumin seeds
- • 2 onions, thinly sliced
- • 3 green cardamoms
- • 1 inch cinnamon stick
- • 4 cloves
- • 3 cups water
Preparation Steps
1
Phase 1
Soak the basmati 20 minutes and slice the onions thin.
2
Phase 2
Fry half the onions in the ghee until crisp and golden and drain.
3
Phase 3
In the same ghee, crackle the cumin, cardamoms, cinnamon, and cloves, then sauté the remaining onion until soft.
4
Phase 4
Add the drained rice and the water with salt, bring to a boil, cover, and simmer 12 minutes.
5
Phase 5
Fluff gently, top with the crisp fried onions, and serve with a vegetable kurma.