Name: Punjabi Pyaza Pulao recipe by Amrita Iyer at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: 1 cup (best quality) Basmati Rice; 4-5 cloves Garlic cloves, chopped (optional); 1 inch piece Ginger, peeled and chopped fine; 1/2 tsp Cumin seeds (Jeera); 1 tsp Turmeric Powder (Haldi); 1 stick Cinnamon or 1 tsp Cinnamon powder (Dalchini); 6 Green Cardamoms or 1 1/2 tsp Cardamom Powder (Choti Elaichi); 2 Black Cardamoms (Badi Elaichi); 2 Bay Leaves (Tejpatta); 4 Cloves (Laung); 1/2 cup fresh Milk; 1/2 cup Ghee; 2 tbsp Oil; 1 Cup water; Salt to taste; Coriander Leaves to garnish; 1/2 cup fried Paneer cubes to garnish

ABOUT Punjabi Pyaza Pulao RECIPE

There are some recipes which have been long forgotten due to the constant evolution of new ones coming up in the market. The Mughals during their tenure introduced two basic recipes which were immortalized in various forms – the Biryani and Pulao. Biryani uses a “Layer System” of cooking in which the rice and Masala (comprising meat/vegetables(or both), spices and onions) are layered in a deep pot, topped with Kewra water and Saffron, put on “Dum” and cooked slowly. Pulao is a combination of rice with vegetables or meat (or both) which are mixed together and cooked relatively faster. This Pulao is a Punjabi version of the recipe made exclusively with Onions (hence the name) and is absolutely delicious with any Curry, Raita, Papad or Pickle.

Ingredients Serving: 3

1 cup (best quality) Basmati Rice
4-5 cloves Garlic cloves, chopped (optional)
1 inch piece Ginger, peeled and chopped fine
1/2 tsp Cumin seeds (Jeera)
1 tsp Turmeric Powder (Haldi)
1 stick Cinnamon or 1 tsp Cinnamon powder (Dalchini)
6 Green Cardamoms or 1 1/2 tsp Cardamom Powder (Choti Elaichi)
2 Black Cardamoms (Badi Elaichi)
2 Bay Leaves (Tejpatta)
4 Cloves (Laung)
1/2 cup fresh Milk
1/2 cup Ghee
2 tbsp Oil
1 Cup water
Salt to taste
Coriander Leaves to garnish
1/2 cup fried Paneer cubes to garnish

Instructions

Wash and soak rice for 30 minutes. Drain and keep aside.
Heat ghee and oil in a non stick pan and add Cinnamon, Green and Black Cardamoms, Bay Leaves and Cloves. When they start emitting their lovely aroma, add the cumin seeds and turmeric powder and saute till they turn brown.
Add garlic and fry for 2-3 seconds and add onions. Fry till translucent. Now add the Ginger and fry for a minute. Add the soaked rice. Lower the heat and stir fry till the rice absorbs all the flavours (approx 2-3 minutes).
Add the water and fresh milk to the rice. Stir well and add salt. Cover and cook on the same low heat till rice is done (approx 8-10 minutes).
Remove from heat and fluff up the grains with a fork.Serve hot.

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