Recipes
The secret to fluffy, fragrant pulao
Three small steps that make the difference between sticky rice and perfect, separate grains.
Great pulao is all about the rice – and treating it gently.
Rinse, soak, rest
Rinse basmati until the water runs clear, soak for 20 minutes, then let the cooked rice rest with the lid on for ten minutes before fluffing.
Whole spices first
Bloom cardamom, cloves and bay leaf in ghee before adding the rice. They perfume every grain without overpowering it.
