The Best Arroz Pulao

This Arroz Pulao, sauteed in whole spices and aromatics, is the perfect side dish for any meal. This Goan Pulao is a popular rice dish that comes together with ease and is sure to complement your festive meal!

Ingredients

• 2 cups (410 grams) Basmati Rice

• 3 tbsp Pure Ghee/Oil

• 6 Cloves

• 8 Peppercorns

• 4 Cardamoms

• 1 2” Sticks Cinnamon

• 2 Bay Leaves, small

• 1 (1 cup) Onions medium size finely chopped

• 1 (½ cup) Tomato, small, finely chopped

• ½ tsp Turmeric Powder

• 2 Chicken Bullion Cubes (10g each)

• ½ cup (70 grams) Green Peas

• ½  cup (74 grams) Red Bell Pepper

• 3½ cups Chicken Broth/Water

• Salt to taste

Method

1. Wash the rice with water till the water runs clear. Cover and keep it aside.

2. To a heated heavy bottom pot on medium heat add the ghee. Once the ghee has melted, toss in the cloves, peppercorns, cardamoms, cinnamon stick, and bay leaves.  Sauté till the whole spices release their flavour.

3. Now add the onions and sauté till the onions turn translucent.  

4. Toss in the tomatoes and sauté till the tomatoes turn soft.  

5. Add the turmeric powder and stir it.

6. Now add the bullion cubes and smash them down so that they soften and mix with the onions and tomatoes.

7. It’s time to add the rice and gently mix everything making sure that the rice gets well coated.

8. Toss in the green peas and give it a gentle mix once again.

9. Now pour in the broth or water, give it a gentle stir, and allow the liquid to come to a simmer.

10. Cover the pot with a lid and allow the rice to cook till all the water gets absorbed by the rice. This should take about 10-12 minutes.

11. About a minute before the rice is ready, sprinkle in the diced red bell pepper and cover with a lid for it to steam.

12. Take the rice off the heat and allow it to rest for at least 15-20 minutes before serving. It’s nice to pick out the whole spices while plating.