This pulao is a staple in Andhra weddings and any big functions.
Preparation Time: 10 minutes
Cook Time: 25 minutes
Serves : 5-6
Basmati Rice: 2 cups
Onion: 1 large sliced finely
Green chilies: 8 slit
Ginger garlic paste: 1 tablespoon
Cilantro/Coriander leaves: Small bunch (1/2 cup chopped)
Mint /Pudina: 7-8 sprigs (1/4 cup chopped)
Coriander powder: 1teaspoon
Water : 3 cups
Ghee : 3 tablespoons
Cloves /Laung: 4
Green cardamom/Elachi: 4
Cinnamon: 2" stick
Star anise: 1 flower
Mace : 1
Ground Nutmeg: 1/4 teaspoon
Bay leaf: 1
Marathi Mogga : 1
Wash and soak rice for 30-40 minutes.
Heat ghee in a large pan, add all ingredients listed for tempering and fry them for 1 minute.
Add onion and fry for 2 minutes, add green chilies and sauté till the onions are translucent.
Add ginger garlic paste and fry for 1 minute. Add the cilantro and mint leaves and fry for 1 minute. Add coriander powder and water and bring it to a boil.
Add drained rice and bring it to a boil again. Simmer the stove, close lid and cook for 10 minutes until rice is done.
Serve hot with any masala curry and raita.