The “Biryani” Pulao

Mother was a cook exemplar. Cliché.She fed us amply and well. As my mother’s daughter I should have been chef exlempar! I wish I had inherited her predisposed genetic skills-culinary or otherwise.While growing up there was only one-way of learning-participating. And participate we did-it was mandatory to hone skills. One of the first things we learnt was to make a simple pulao. A one-pot meal with a delicate aroma. Ideal for that meal in a snap for the busy homemaker or the busy bee executive with no time on hand.
The fragrant pulao-growing up re-lived!

This is a pulao made with ingredients usually used for biryanis-sans the mutton/chicken/vegetables.

The “Biryani” Pulao

2 cups basmati rice washed and soaked in water for half an hour
1 onion sliced +1 onion sliced and deep fried in oil till caramelized

Dry roast and grind:1/2  teaspoon cumin seeds ,2 big cardamom,4 small cardamoms, 1” piece cinnamon,4 cloves,8 peppercorns

1 teaspoon red chilli powder

1 teaspoon saunf powder

10 cloves garlic crushed

3 tablespoons grated ginger

8 green chillies crushed

1 cup crushed mint and coriander leaves
4 tablespoons oil
Salt-1 level teaspoon for each cup of rice

A few cashew nuts

Heat oil on a heavy bottom pan and add the crushed spices. Once the spices have released their flavors, add onion. Sauté onions making sure not to burn. Mix in the garlic and ginger .Add the herb mixture and green chilli . Add salt,saunf powder and red chilli powder. Mix in the rice and add water.
Let this come to a boil, and then reduce the heat to the very minimum.
Cover and allow to cook till all the water has been absorbed.Garnish with caramelized onions and cashew nuts.

Serve hot with a ratia.