Plain Polao (Rice Polao)

Serves three to four people.

Ingredients:

• 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

Preparation:

• 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.