In memoriam : Rummana Zaman

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Plain Polao (Rice Polao)

Serves three to four people.

  • 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.


daniellec said...

I love this recipe, thank you!

Rummana Zaman said...

Glad to hear you liked it!

Unknown said...

Finally my pulao tastes like a Bengali wedding! Thank you for this simple yet tasty recipe! The kewra water makes a big difference

Unknown said...

If I don't have Kewra Water, is there anything else to replace it?

daniellec said...

Almost 10 years since my original comment, I still make this regularly. So good!