Pulao Rice

Photo courtesy of Wikipedia.

Pulao has literally been conquering the hearts and stomachs of people for over 2,000 years.  This particular recipe for this wonderful dish comes from my friend Sharmi Ray, a native of Kolkata (formerly Calcutta), India.  Sharmi first introduced me to pulao, a sweet, incredibly fragrant dish with a long history.  My mother loves this dish, and hopefully you will too!

Pulao has many names.  Americans may be most familiar with the Turkish term, rice pilaf.  Pilaf in turn comes from a Persian word, and the dish itself can be found in cuisines from Indonesia to Spain.

Wikipedia has an interesting historical tidbit.  Historical documents record that when Alexander the Great conquered the Persian Empire and was in the satrapy/province of Sogdiana (now in Central Asia), he was served what appears to be pulao.  He and his troops reported loved this fragrant rice and took the recipe home with them to Macedonia and Greece.

• 2 cups of basmati rice
• 3 cups of water
• 1/2 cup of milk
• 3 tablespoons oil
• 1 tablespoon ghee (clarified butter) or butter
• saffron
• 1/2 teaspoon ground nutmeg
• 1 cinnamon stick
• 3 whole green cardamom pods
• whole cloves
• 1/2 cup raw cashew pieces
• raw almond pieces (optional)
• salt to taste
• 1/2 teaspoon sugar
• raisins (optional)
• slivered carrots (optional)

Wash and drain 2 cups of Basmati rice.

Soak 4 to 6 strands of saffron in half a cup of warm milk and set aside.

In a wok or large skillet heat 3 tablespoons oil and 1 tablespoon ghee (clarified butter).  If you don't have ghee, just add 1/4 of a stick of butter.

Add half a cinnamon stick, 3 whole green cardamom pods,  and 4 whole cloves to the oil/butter/ghee.

Add half teaspoon of ground nutmeg.

Option:  You can also add raisins and slivered carrots for a sweeter taste and more color.

Add the raw cashew nuts and almonds.  Stir fry. (If you got roasted nuts then skip this step and add directly to rice after adding the rice to the oil in the next step.)

Add the pre-soaked rice to the spices and nuts and stir fry lightly.

Add salt to taste and a teaspoon of sugar.

Add 3 cups of water and stir the mixture.  (Alternately, add the rice and spice mixture to your rice cooker with 3 cups of water.)

Add the saffron milk

Cover the rice and put it on medium heat and let it boil. (Alternatively, turn on your rice cooker.)

Check few times until the rice is done. If the rice needs more water just sprinkle on top, stir, and leave it covered with very little or no heat. The rice's heat will cook it further.

Serve hot.

From Sharmi Ray, Lexington, 2013.

DIETS:
Diabetic:  yes* (Basmati rice has a high glycemic index but consume no more than 1 cup and substitute the sugar)
Gluten Free:  yes
Nightshade Family Free:  yes* (do not use tomatoes as an option)
Paleo:  no
SugarBusters:  yes* (if you use Basmati, brown or other high glycemic index rice and leave out the sugar)
Sugar Free:  yes* (if you leave out the sugar or use a sugar substitute)
Vegan:  yes
Vegetarian:  yes
Wheat Free:  yes
200 Calorie Meal:  yes* (if you consume no more than 1 cup or less of the dish and leave out the nuts)

Notice:  Be sure to check with your doctor and nutritionist about the safety of any eating plan for you.  Also, check ingredients as different brands and products may have different ingredients or have changed them since this post.  Some calories are estimates based on packaging.