Pulao | Bangladeshi Aromatic Rice Dish

This is a basic pulao recipe that is easy to whip up for dinner parties or for a special meal at home!

Serve it with my creamy shrimp malai curry, beef curry, or anything else that meets your fancy.

I use Bangladeshi chinigura rice for this recipe.

You can also use kaligeera rice, or basmati. To make the flakiest pulao, the rice has to be fried in the oil first before boiling in liquid. When frying your rice, you can see the appearance change and you will hear the change in the rice when stirring. Listen for the sound to change to know when your rice is done!

I like to top my Pulao with some fresh crispy fried onions when serving, and I use the oil from frying the onions to make my pulao.

You can also top it with raisins, and some finely sliced almonds to make it special. They provide a nice bite and packs some extra flavor into the pulao.

You can watch the whole process in the video below:

INGREDIENTS  

• 2 cups rice (chinigura/kaligeera/basmati)
• 1/4 cup vegetable oil
• 2 bay leaves
• 2 cinnamon sticks
• 5 cardamom pods
• 4 cloves
• 1/4 tsp shahi jeera (black cumin seeds) – optional
• 1/2 large white/yellow onion (about 1/2 cup)
• 1 tsp ginger paste
• 2 tsp garlic paste
• 3 cups water
• 1 cup milk
• 1/4-1/2 tsp kewra water (optional)
• 2 tsp salt (or to taste)
• 1/2-1 tsp sugar  (or to taste)
• 3+ tbsp ghee
• Golden fried onions for garnish

INSTRUCTIONS

First, wash your rice until the water runs clear. Put aside.

Fry your golden onions for the topping, making sure to scoop out all the onions from the oil once done. Heat your pulao pot on medium high, then add some oil from the fried onions.

Throw in your bay leaves and cinnamon sticks, fry for a couple of minutes. Add in your cardemom and cloves, fry for about 30 seconds.

Then add in your sliced onions, and fry until transluscent.

Add in the shahi jeera, stir for a minute, then add in your ginger and garlic paste. Cook for a minute or two until the raw smells are gone, adding a splash of water if needed to keep them from burning.

Then add in your rice, and fry in the oil for 5 minutes until nice and flakey. You will hear the sound of the rice moving change when done.

Then pour in your water, milk, kewra water, salt, and sugar.

Bring back to a boil, then throw in your whole green chilis. Put a lid on, turn the heat down to your lowest setting, and let simmer for another 10 minutes or so until the rice is fully cooked. Do not take the lid off during this process as the steam will escape.

Once done, take off the lid, taste a piece of the rice from the top to make sure it is cooked to your desired tenderness. Fluff the rice gently with a fork.

Then gently mix in a good amount of fried onions and pour some ghee on top

Plate, garnish with more crispy golden fried onions, and enjoy!