Today’s recipe is to me, what chocolate is to kids…
This ‘Garlic Pulao’ as mama(my mom) calls it, is so full of flavour and is to die for (at least according to me). I’m glad I can finally share it here… this recipe brings back memories of my childhood too when we used to ask mama to make pulao as a treat for us on Sundays when we would be home or after coming from Sunday school….I could eat two plates full of it and then laze around in bed…haha!
The aroma of it when ready is….oooooh!!! So AAAAAMMMMAAAAAZZZZZIIINNNNNGGGGG!!!!!
A couple of flavours added to this dish like a bay leaf, a cinnamon stick, few cloves and peppercorns just lifts up the flavour and intensifies the aroma of the dish altogether.
It is very simple to make but can keep your tummy full for a long time…
I think it’s quite healthy too…Garlic does have a lot of health improving benefits, I must say… Garlic in your food can keep the blood pressure under control and also keeps the cold and flu away…so this recipe could certainly keep you healthy if you’ve got a flu running in the air around you…
This dish is also one of my first recipes which I loved to make when I officially realised my love for cooking…
Back home, pulao used to generally be like a must-have Sunday lunch menu item…it still does, but as I am away from home and when I don’t feel like cooking an extensive menu then pulao is like my go-to recipe as it can be had all by itself like a wholesome meal or can be accompanied by a chicken/vegetable or meat dish or even some homemade pickle…
So here goes mama’s garlic pulao recipe:
- 1 pod Garlic finely chopped
- 1 onion finely sliced (optional)
- 1 tbsp oil
- 2 tbsp ghee
- 1 cinnamon stick
- 1 bay leaf
- Few cloves
- Few peppercorns
- 6-7 maggi cubes(chicken stock cubes)
- 2 cups of Basmati Rice
- 4 cups of water
- Pinch of tumeric powder (for colour)
- Salt to taste
- Heat the oil and ghee in a deep bottom pan and add the finely chopped garlic.
- Once the garlic starts sweating and the rawness disappears, add onions and sauté it well until the onions get translucent.
- Add the whole spices-bay leaf,cinnamon stick,cloves and peppercorns and also the tumeric powder. Fry it for sometime.
- Then, add rice and water according to the measurements. So, the ratio of rice to water should always be 1:2 which is one part of rice to two parts of water. This measurement always gives you the perfectly cooked rice…
- Add salt to taste and also the maggi cubes… give it a nice stir and keep the flame on medium- low
- Cook the rice with the lid on for 15-20 mins or until the rice is done and all the water has dried up.
- Serve hot with some homemade pickle.