White Pulao

 White Pulao:

White pulao, also known as plain pulao or safed pulao, is a popular Pakistani  rice dish made with fragrant basmati rice cooked with minimal spices and ingredients. It's called "white" pulao because it is not heavily spiced or colored, resulting in a simple and elegant white appearance. Here's a basic recipe for making white pulao:

Ingredients:

• 1 cup basmati rice
• 2 cups water
• 2 tablespoon gee or oil
• 1 small onion, thinly sliced
• 2-3 cloves garlic, minced (optional)
• 1 inch piece of girner 
• Whole spices (such as 1 bay leaf, 2-3 cloves, 2-3 green cardamom pods, 1-inch cinnamon stick)
• Salt to taste  
• Chopped fresh coriander leaves for garnish (optional)

Instroction:                                                                                    

• Rinse the basmati rice in cold water until the water runs clear. This helps remove excess starch from the rice and prevents it from becoming sticky during cooking. Drain well and set aside.
• In a large heavy-bottomed pot or a rice cooker, heat the ghee or oil over medium heat. Add the whole spices (bay leaf, cloves, cardamom, cinnamon) and sauté for a minute or until they become fragrant.
• Add the sliced onions and sauté them until they turn translucent and begin to brown slightly.
• If you're using minced garlic and ginger, add them at this stage and sauté for another minute until they release their aroma.
• Add the drained rice to the pot and stir it gently to coat the rice with the ghee or oil and spices. Sauté the rice for a couple of minutes until it turns slightly translucent.
• Pour in the water and add salt to taste. Bring the mixture to a boil.
• Once it starts boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 15-20 minutes, or until the rice is tender and all the water is absorbed. You can also use a rice cooker and follow its instructions for cooking white rice.
• Once the rice is cooked, remove it from heat and let it sit, covered, for a few more minutes. This helps the rice steam and become fluffy.
• Fluff the rice with a fork to separate the grains. Garnish with chopped fresh coriander leaves, if desired.
• Serve the white pulao hot as a side dish with your choice of curries, dals (lentil dishes), or with raita (yogurt-based side dish).                                                                                                                                                                                                                                                                         White pulao is a versatile dish that pairs well with a variety of Indian dishes and can also be enjoyed on its own. You can customize it by adding vegetables, nuts, or raisins for added flavor and texture if you like.