The East Indian Arroz is a pulao made with brown onions and cashew nuts, though this time, raisins and boiled eggs were left out.
For the Arroz / pulao
Ingredients
300 grams of basmati rice
Wash the rice well, soak for 10 minutes
3 medium size onions sliced
1 stock cube
Few cashew nuts
Hot water
2 inch cinnamon stick
8 cloves
2 bay leaves
5 cardamom
Method
Step 1
Heat up some oil in a pan, add 1/2 teaspoon of salt. Sauté the finely sliced onions in batches until they turn brown. Keep aside.
Step 2
Fry the cashew nuts lightly and keep aside.
Lightly fry the cinnamon stick, cloves, bay leaves and cardamom.
Step 3
Add the completely drained rice , crumbled stock cube, some of the brown and onions, reserving some for later use. Stir fry the onions and rice for a minute.
Step 4
Add hot water, 1/2 inch above the rice. Once it comes to a good boil , cover with a lid and cook till done.
Step 5
Garnish with the reserved brown sliced onions and Cashew nuts. You can also garnish with 2 boiled eggs, sliced .
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