- Polao rice - 4 cups
- Chopped onion - ½ cup
- Ginger paste - 2 teaspoon
- Garlic paste - ½ teaspoon
- Cinnamon - 3 to 4 sticks
- Cardamom - 4 to 5
- Cloves - 2 to 3
- Whole black pepper - 5 to 6
- Kewra water - 2 tablespoons
- Salt - 1 tablespoon
- Ghee or oil - ½ cup
- Clean the rice and drain all the water completely.
- Heat the ghee or oil in a pan.
- Fry the onions until they are crispy and keep aside.
- In the same pan, fry the rest of the ingredients, except for the salt and kewra water, for 1 to 2 mins. Stir gently.
- Pour in all the rice and keep frying over low heat.
- Once the water dries up and the oil separates out, add the salt and about 6 cups of hot water. Stir and turn up the heat.
- Wait until the water starts to bubble. Cover the pan and lower the heat once again.
- Gently stir the rice after 3 to 4 minutes, and add the kewra water.
- Keep over low heat for about 15 to 20 minutes. Stir occasionally and ensure the rice does not stick to the bottom of the pan.
- Turn off the heat once the rice becomes soft and fluffy.
- Sprinkle the fried onions on top and serve hot.
I love this recipe, thank you!
Glad to hear you liked it!
Finally my pulao tastes like a Bengali wedding! Thank you for this simple yet tasty recipe! The kewra water makes a big difference
If I don't have Kewra Water, is there anything else to replace it?
Almost 10 years since my original comment, I still make this regularly. So good!
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