Arroz estilo pulao/ Pulao style rice

Arroz estilo pulao

Este arroz es muy típico de la comida india y el acompañante perfecto para los deliciosos curris de esta cocina.

Es un arroz muy ligero con un toque de especias y que puede llevar verduras. Es bastante fácil y rápido de hacer y lo puedes ir variando dependiendo el curry que hagas. Esta vez lo hice con curry de pescado.

Esta vez lo perfume con clavo, cardamomo, anís estrella, canela, laurel y un poco de cúrcuma que le da el color amarillo ligero. En teoría, el arroz pulao se hace con arroz basmati, pero no tenía, así que lo sustituí con arroz jazmín y quedó súper rico, pero si lo quieras hacer 100% auténtico, puedes usar basmati.

Por lo general, hago bastante arroz cuando hago curry, porque, aunque se acabe la carne del curry, queda la deliciosa salsa, que, si sirves sobre el arroz, merece otra comida completa, comida que mi marido no perdona.

Un abrazo,

Maca

 

Arroz estilo pulao

Arroz estilo pulao

INGREDIENTES

5 porciones

250 gr arroz jazmín

2/3 taza cebolla finamente picada

2 cucharadas ghee o mantequilla

Agua para la cocción

1 hoja de laurel

3 pods de cardamomo ligeramente aplastadas

2 clavos enteros

½ raja de canela

1 buena pizca de cúrcuma

¼ cucharadita comino

1 anís estrella

Sal y pimienta al gusto

 

INSTRUCCIONES

  1. En una olla calentar el ghee y agregar la cebolla. Cocinar por 5 minutos
  2. Agregar las especies y cocinar por 3 minutos moviendo constantemente
  3. Agregar agua hasta que cubra el arroz y sazonar con sal y pimienta
  4. Tapar a fuego lento y dejar que se cueza por 20 minutos
  5. Apagar el fuego y con un tenedor esponjar el arroz
  6. Volver a tapar hasta que se sirva

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Pulao style rice

This rice is very typical of Indian food and the perfect side for the delicious curries from this cuisine.

It is a very light rice with a touch of spices that can also have veggies in it. It is pretty easy and fast to make and you can vary the flavor according to the curry you make. This time I made it to go with fish curry.

This time I infused it with clove, cardamom, star anise, cinnamon, bay leaf and a bit of turmeric that gives it a slightly yellow tone. In theory, pulao rice is made with basmati rice, but I didn’t have any, so I used jasmine instead, and it was very tasty, but if you want it 100% authentic, you should use basmati.

I, usually, make a ton of rice when I make curry because even when there is no more protein in the curry, you are left with an awesome curry sauce that can be a whole meal by its own if mixed with rice, which is something my husband always does.

Hugs,

Maca

 

Pulao style rice

INGREDIENTS

5 servings

250 gr Jasmine rice

2/3 cup onion finely chopped

2 tablespoons ghee or butter

Water to cook

1 bay leaf

3 cardamom pods

2 whole cloves

½ cinnamon stick

1 good pinch turmeric

¼ teaspoon cumin

1 star anise

Salt and pepper to taste

 

INSTRUCTIONS

  1. In a pot heat ghee and add onion. Cook for 5 minutes
  2. Add spices and cook for 3 minutes moving constantly
  3. Add water until it covers the rice and season with salt and pepper
  4. Cover at low heat and let cook for 20 minutes
  5. Take off fire and fluff with a fork
  6. Cover until ready to serve
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