Pulav (Rice with caramelized onions)


-serves 5-6
There are many variations to the fluffy Indian Pulav and one of them is this golden-brown version called Bhuna Chawal. A big pile of caramelized red onions, whole spices, garam masala and salt - all are used to flavor long-grain basmati rice, not only giving it its shimmering golden hue but also savory, sweet caramel flavor, that is irresistible. Enjoy the recipe!

Ingredients for Pulav

3 cups basmati rice
500g red onions, sliced
1 black cardamom
2" cinnamon stick
2 green cardamoms, pounded in a mortar and pestle 
2 bay leaves 
1 tablespoon cumin seeds
1 teaspoon garam masala powder
1/4 teaspoon red chili powder
1 teaspoon salt
3-4 tablespoon coconut oil

Recipe
1. Rinse basmati rice and soak in plenty of water for about an hour. 
2. Heat oil in a large saucepan, drop in cumin seeds. When seeds start spluttering, add sliced onions and fry until golden brown. 
3. Add bay leaves, cinnamon stick, black and green cardamoms and stir-fry for another minute. 
4. Drain rice and add it to the saucepan along with 4.5 cups water, salt, garam masala powder and red chili powder. Mix well and cook until there is only little water left in the saucepan, stir well. Reduce heat to low flame, cover and steam for another five minutes until rice is fully cooked. Mix gently and serve hot with a side of hard boiled eggs, plain yogurt and pappadams. 
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Note: If using a rice cooker, rinse rice and soak in plenty of water for about an hour. Drain rice and add 4 cups of fresh water. Transfer hot onion and spice mixture to rice cooker. Add salt, red chili powder, garam masala powder and stir well. Close rice cooker and cook until rice is done. Mix gently and serve hot with a side of hard boiled eggs, plain yogurt and pappadams. 

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