from "Classic Indian Cooking" by Julie Sahni (pp.366-368)

Still searching for what to cook ?

Name: Patiala Pilaf
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Indian
Ingredients: 3 medium-sized onions; 2 cups basmati rice; 6 tbs light vegetable oil; 1 tsp black or white cumin seeds; 2 tsp finely chopped garlic; 3 black (or green) cardamom pods; 1 Cinnamon stick; 8 whole cloves; 2 bay leaves; 2 tsp kosher salt

Find the most delicious recipes here

INGREDIENTS

3 medium-sized onions
2 cups basmati rice
6 tbs light vegetable oil
1 tsp black or white cumin seeds
2 tsp finely chopped garlic
3 black (or green) cardamom pods
1 Cinnamon stick
8 whole cloves
2 bay leaves
2 tsp kosher salt

Servings

INSTRUCTIONS

1. Peel onions, and finely chop one of them. Slice the remaining two into paper-thin shreds, and set aside.

2. Wash basmati rice following the directions on p. 356.

Cleaning: Remove unhulled rice grains, dirt, etc.

Washing: Removes starch clinging to the rice grains. Put in large bowl and fill with cold water. Let rice settle to bottom for 2-3 seconds (water will turn milky); tilt bowl and pour off water. Repeat 8-9 times, until the water runs clean and clear.

3. Place the rice in a bowl, add 4 cups of cold water, and let soak for 1/2 hour. Drain the rice, reserving the water, and set aside.

4. Heat the oil in a heavy-bottomed pan, and add the 2 shredded onions. Over medium-high heat, fry the onions, stirring constantly, until they turn dark brown (about 20 minutes). Take the onions out with a slotted spoon, and drain them on paper towels. When cool, these fried onions will become cracking crisp (See Crispy Fried Onions, p. 74). Set them aside for garnish.

5. Turn the heat to medium-high. If you are using the white cumin, add the seeds now, and fry until they turn dark brown (about 10 seconds). Then add the 1 chopped onion, and fry until light brown (about 4 minutes), stirring constantly to prevent burning. Do not let the onion brown too much, or the pilaf will turn brown. Add the garlic, and fry for an additional minute. Add all the spices, and continue frying for 1/2 minute or so, or until the spices are slightly puffed and browned. add rice, and fry until the rice becomes translucent again and begins to brown (2-3 minutes). Add the reserved water and salt, and bring to a boil, stirring frequently to keep the rice from settling.

6. Reduce heat and simmer, partially covered, until the water is almost absorbed and the surface of the rice is covered with several tiny steam holes (about 10-12 minutes). There is no need to stir the rice, but if you wish to do so, use a fork or a knife so that you don't crush the rice grains.

7. Cover the pan tightly, reduce the heat to the lowest possible level, and raise the pan about an inch away from the source of heat (this can be done by taking a pair of tongs or a Chinese wok ring over the burner and resting the pan on it.) Let rice steam for 10 minutes. Turn off heat, and let the rice rest undisturbed, covered, for another five minutes. Do not stir the rice during these last 15 minutes, as the grains are very moist and fragile breaking easily with every touch. Uncover, fluff the rice with a fork, and transfer to a warm serving platter. Spread the fried onion shred over it and serve immediately.

NOTES

Alert editor

Patiala Pilaf

3 medium-sized onions
2 cups basmati rice
6 tbs light vegetable oil
1 tsp black or white cumin seeds
2 tsp finely chopped garlic
3 black (or green) cardamom pods
1 Cinnamon stick
8 whole cloves
2 bay leaves
2 tsp kosher salt

1.  Peel onions, and finely chop one of them.  Slice the remaining two into paper-thin shreds, and set aside.

2.  Wash basmati rice following the directions on p. 356.
     Cleaning: Remove unhulled rice grains, dirt, etc.
     Washing: Removes starch clinging to the rice grains.  Put in large bowl and fill with cold water.  Let rice settle to bottom for 2-3 seconds (water will turn milky); tilt bowl and pour off water.  Repeat 8-9 times, until the water runs clean and clear.

3.  Place the rice in a bowl, add 4 cups of cold water, and let soak for 1/2 hour.  Drain the rice, reserving the water, and set aside.

4.  Heat the oil in a heavy-bottomed pan, and add the 2 shredded onions.  Over medium-high heat, fry the onions, stirring constantly, until they turn dark brown (about 20 minutes).  Take the onions out with a slotted spoon, and drain them on paper towels.  When cool, these fried onions will become cracking crisp (See Crispy Fried Onions, p. 74).  Set them aside for garnish.

5.  Turn the heat to medium-high.  If you are using the white cumin, add the seeds now, and fry until they turn dark brown (about 10 seconds).  Then add the 1 chopped onion, and fry until light brown (about 4 minutes), stirring constantly to prevent burning.  Do not let the onion brown too much, or the pilaf will turn brown.  Add the garlic, and fry for an additional minute.  Add all the spices, and continue frying for 1/2 minute or so, or until the spices are slightly puffed and browned.  add rice, and fry until the rice becomes translucent again and begins to brown (2-3 minutes).  Add the reserved water and salt, and bring to a boil, stirring frequently to keep the rice from settling.

6.  Reduce heat and simmer, partially covered, until the water is almost absorbed and the surface of the rice is covered with several tiny steam holes (about 10-12 minutes).  There is no need to stir the rice, but if you wish to do so, use a fork or a knife so that you don't crush the rice grains.

7.  Cover the pan tightly, reduce the heat to the lowest possible level, and raise the pan about an inch away from the source of heat (this can be done by taking a pair of tongs or a Chinese wok ring over the burner and resting the pan on it.)  Let rice steam for 10 minutes.  Turn off heat, and let the rice rest undisturbed, covered, for another five minutes.  Do not stir the rice during these last 15 minutes, as the grains are very moist and fragile breaking easily with every touch.  Uncover, fluff the rice with a fork, and transfer to a warm serving platter.  Spread the fried onion shred over it and serve immediately.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (111g)
Recipe Makes: 8 Servings

Calories: 316
Calories from Fat: 109 (34%)

Amt Per Serving		% DV

	Total Fat 12.1g	16 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 7.8g
	Polyunsanturated Fat 2.3g
Cholesterol 0mg		0 %
Sodium 321mg		11 %
Potassium 190.8mg		5 %
Total Carbohydrate 48.9g		14 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 45.2g
Protein 4.5g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 316

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe