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(Indian aromatic rice pilaf)

Pulaos form a wide variety of spiced rice dishes in India. It is a method of cooking rice that was adopted from the Persians with their rice polows. The style of first sautéing and then boiling rice is also known as the pilaf, or pilav, method. Pulao is also popular in East Africa given past Indian immigration to the area.

4-6 servings
Ingredients

    Basmati rice -- 1 1/2 cups
    Oil or ghee -- 2 tablespoons
    Cinnamon stick -- 1
    Cardamom pods -- 4-5
    Peppercorns -- 4-6
    Whole cloves -- 3-4
    Onion thinly sliced -- 1
    Water or stock -- 3 cups
    Salt and pepper -- to taste

Method

    Place the rice in a large bowl and rinse in 3-4 changes of water until the water runs fairly clear. Fill the bowl with water to cover the rice by 1 inch and let soak for 20-60 minutes. Drain well and set aside.
    Heat the oil or ghee in a large saucepan over medium heat. Add the whole spices and stir until fragrant, about 20-30 seconds. Do not burn. Stir in the onion and sauté until translucent. Add the drained rice and stir until heated through and all the grains are coated with the oil or butter.
    Stir in the stock or water and bring to a boil. Reduce heat to lowest setting, cover tightly and simmer for 15 minutes. Remove from heat and let rest, covered, another 5-10 minutes. Remove lid, fluff rice with a fork and serve.

Variations

    There are hundreds of variations of this basic dish. As long as you follow the basic method and proportion of about 2 measures of water to 1 measure rice, feel free to experiment. For larger batches, a proportion of 1 3/4 measures water to 1 measure of rice works better.
    Common long-grain rice may be substituted if basmati is not available. The soaking step can then be eliminated.
    None of the spices is by itself essential, so use what you have. You can also add a cuminseed, mustard seeds or a pinch of saffron.
    Add 1 cup of chopped assorted vegetables with the stock or water if you like: peas, cauliflower, carrots, green beans.
    Add a couple tablespoons of toasted almonds or cashews and some raisins with the stock or water for a Kashmiri-style pulao.