Ingredients:
- 2 cups Haizoom Sella Basmati Rice
- 500g chicken, lamb, or vegetables of your choice
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 4 cloves of garlic, minced
- 1-inch piece of ginger (adrak), grated/powdered
- 1/2 cup plain yogurt (dahi)
- 2 tablespoons ghee or oil
- Full pieces of 2 bay leaves (kurri pata), 4 cloves (laung), 4 green cardamom pods (elaichi), 1 cinnamon stick (daar cheeni)
- 1 teaspoon cumin seeds (zeera)
- 1 teaspoon turmeric powder (haldi)
- 1 teaspoon red chili powder (lal mirch)
- Salt to taste
- Fresh mint (pudeena) and coriander leaves (dhaniya) for garnish
Instructions:
- Rinse the rice thoroughly.Soak it in water for 30 minutes and then drain and set aside.
- Heat ghee or oil in a large pot or pan. Add the full spices and cumin seeds. Sauté until they release their aroma.
- Add the sliced onions and cook until they turn golden brown.
- Add minced garlic and grated ginger. Cook for a minute until fragrant.
- Add the chopped tomatoes and cook until they soften.
- Add chicken, lamb, or vegetables to the pot and cook until they are partially cooked.
- In a small bowl, mix yogurt, turmeric powder, red chili powder, and salt. Add this mixture to the pot and cook for a few minutes.
- Drain the soaked rice and add it to the pot. Gently mix everything together.
- Add enough water to cook the rice (approximately 4 cups). Let it boil and then reduce the heat to low.
- Cover the pot with a tight lid.
- Cook for 15-20 minutes until the rice is fully cooked and the liquid is absorbed.
- Garnish with fresh mint leaves and coriander leaves. Fluff the rice with a fork before serving the aromatic Sella Basmati Pulao!
