Red Chili Flake Pulao

I always like experimenting new combinations. I was making a simple pulao recipe but wanted to add a nice kick to it, so I tried adding red chili flakes and the taste was lip smacking. 

Hubby and kids loved it. I did make some raita but they just ate it without it.

So, here is the recipe...

Preparation Time: 5 minutes 

Cook Time: 25 minutes 

Serves : 3-4

Ingredients:

Basmati Rice: 1.5 cups 

Red chili flakes : 1 tbsp 

Onion : 2 sliced

Asafoetida: 1 tsp 

Saffron: A pinch 

Dry Ginger powder: 1 tsp 

Cashews: 2 tbsp fried

Cilantro: 3 tbsp 

Vegetable stock: 3 cups 

Salt to taste 

For Tempering:

Cloves: 6

Elachi: 4

Cinnamon: 2" stick 

Bay leaves: 2

Cumin seeds: 1 tsp 

Fennel seeds: 1 tsp 

Ghee : 3 tbsp 

Method:

Wash and soak rice for 30 minutes.

Heat ghee in a vessel and add all the ingredients listed under for tempering and fry for 1 minutes. Add onions and sauté till they turn translucent.

Add asafoetida, red chili flakes, salt and ginger powder, mix well. 

Add vegetable stock and bring it to a boil, add the drained rice and bring it to a boil again. Simmer the stove and close lid. Cook for 10 minutes or until the rice is done. Let it rest for 5 minutes before opening the lid after turning off the stove. 

Gently fluff the pulao with a fork and Garnish with saffron, fried cashews and cilantro.

Serve hot with raita or gravy.