Light Pulav

Pointer 1: The best rice for pulav is basmati. This was quite popular at my workshop.

Ingredients:

• 1 cup rice
• 1 Tbsp. clarified butter (ghee)
• 1/2 Tbsp. olive or canola oil (optional)
• 1 tsp. cumin
• Salt to taste
• 1/2 a medium onion
  
  

Method:

Cook rice in a rice cooker or over the stove.  After it cools down just a bit, transfer to a bowl. Take a wok or a skillet, add the ghee and let it warm. Add the cumin seeds and toast. Slice onion into thin, long pieces  and add to the toasted cumin.  Let it turn slightly brown.  Now spread it over the rice and mix. Add salt to taste.

Serving size approximately 4.

^ Please contact me for any of these ingredients or utensils.