BROWN ONION RICE PULAO / CARAMELIZED ONION RICE DISH

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BROWN ONION RICE PULAO / CARAMELIZED ONION RICE DISH

All the rice dishes are my favorite, but this one with the caramelized onions is my favorite one. This pulao leaves a pleasant sweet note in your mouth with every bite. Your taste buds feel a sweet, salty, and a very minute charred taste at the same time while eating this. A faint sweetness and fragrance come due to caramelized onions. So this is the star behind a perfect brown onion rice pulao

I clearly remember the perfect browning of onions by my mother when she used to cook this pulao. She told me that we have to be there to watch while the onions are roasting in the oil. The less browning disappoints you with imperfect color and taste and if we overcook the onions, this results in the bitter taste of the rice dish. The onions must be cooked to perfection at low flame until they get a dark golden hue. This is the reason we feel the perfect sweetness in this yummy pulao. Prepared with nominal ingredients, this delicious rice dish requires the long grain Basmati rice which looks beautifully fluffy with each grain separated

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Prep time – 20 minutes
Cook time – 15 minutes
Course – Main
Cuisine – Indian/ Parsi
Author – Bharti Dhawan

INGREDIENTS REQUIRED

•  Long grain Basmati rice – 1 cup
•  Water – 2+1/4 cups
•  Oil – 1 tbsp
•  Sliced onions – 1 cup(1 large)
•  Salt – 1 + 1/2 tsp or to taste
•  Black pepper powder – 1 tsp
•  Star anese/chakrifool – 1 no
•  Cloves/long – 3-4

STEP BY STEP

1- Wash the rice 3 times and soak for 20 minutes

2- Take a pressure cooker and heat oil. Add sliced onions and allow to roast them at low flame

3- Roast the onions by stirring at low flame by turning time to time

4- After five minutes the onions will get a light golden colour. At this stage add cloves, star spice, salt, and black pepper powder. (Salt helps the browning faster)

5- keep stirring the onion continuously at this stage. The flame should be at a low. Now they have got the perfect dark golden colour

6- Now add soaked rice and mix very gently to prevent the grain from breaking

7- Add water now and close the lid. Allow 1 whistle to come and off the flame immediately. Remove the cooker from the stove

8- Allow the cooker to cool down completely and open the lid. Turn the rice with a fork once or twice (this will help to get each grain separated)

9- Serve the fragrant brown rice pulao/ pilaf with plain curd or any lentil curry. I love to have this yummy pulao with White Lobia Curry/BLACK EYE BEAN CURRY

NOTES AND TIPS
*  This rice dish can be cooked in an open vessel or sauce pan at low flame by covering with a lid. This process takes extra 5-7 minutes

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