Patiala Pilaw – Patiala Pullao

Although pilaf is made all over northern India, the people of Punjab are credited with refining this dish to perfection. No wonder that the best pilaf is called Patiala pilaf (Patiala is a city in the state of Punjab).

Traditionally, this pilaf is brought to the table together with the spices, because this makes the dish visually very attractive. The spices – except cumin – are not eaten with it.

1. peel the onions and chop one of them into small pieces. Cut the other two into very fine strips.

2. rinse basmati long grain rice according to instructions on page 270.

Soak the long grain rice in 1 liter of cold water for 1/2 hour. Drain off the water, do not pour away.

Heat the oil in a heavy frying pan and fry the two onions, cut into strips, for about 20 minutes until dark brown. Remove with a slotted spoon and drain on kitchen roll. When they have cooled down, they become crispy. Save for garnishing.

5. turn temperature to medium. If using white cumin, add it now and toast until dark brown in 10 seconds. Now add chopped onion and roast for 4 min until light brown. Stir constantly so that nothing burns. Fry the garlic for another minute. Add all the spices and lightly brown for 1/2 minute. Add long grain rice and sauté 2-3 min until translucent. Pour in the soaking water, season with salt, bring to a boil, stirring constantly.

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