Mama's Garlic Pulao - Truly Soulfully Eats

8 cloves Garlic1 garlic pod, finely chopped

1 OnionWhite, finely chopped (optional)

1 tbsp Vegetable Oil

2 tbsp Ghee

1 stick Cinnamoninch piece

1 Bay leaf

5 Cloves

6 Black peppercornwhole

7 Maggi stock cubesI used chicken- substitute with vegetable maggi cubes

2 cups Basmati ricewashed and rinsed well, soak the rice for atleast 5 minutes

4 cups Water

Turmeric powderpinch (just for colour)

Saltto taste

Heat the oil and ghee in a deep-bottom pan and add the finely chopped garlic.

Once the garlic starts sweating and the rawness disappears, add the onions and sauté them until they become translucent.

Add the whole spices- bay leaf, cinnamon stick, cloves and peppercorns. Add the turmeric powder at this stage too. Fry it for some time.

Then add rice and water according to the measurements. So the ratio of rice to water should always be 1:2, which is one part of rice to two parts of water. This measurement ensures perfectly cooked rice every time.

Add salt to taste and the Maggi cubes. Stir it, cover the pan with a lid and let the rice cook on a medium-low flame.

It takes about 15- 20 minutes for the water to evaporate and the rice to cook. Check if the rice is ready and the water has dried up. Turn off the flame and let the rice stay covered with the lid on for another 5 minutes. This ensures the leftover steam fluffs the rice even further.

Serve hot with your preferred accompaniments or by itself.

Notes

If you are pre-soaking the rice for over 5 minutes after washing it, then use the ratio of 1.5:1 of water to rice when cooking the pulao.
If you soak the rice in water before cooking, it makes the grain fluffier and less sticky and reduces cooking time.
This pulao goes well with a serving of any pickle, like prawn balchão, mango water pickle, etc.

Print Options:

Mama’s Garlic Pulao