Varyun Pulao

1. 1
   prep · ~20 min

   Soak the rice.

   Wash the basmati rice 2-3 times until water runs clear. Soak in enough water to cover for 20 minutes, then drain completely.

2. 2
   temper · ~3 min

   Bloom the whole spices and fry the cashews.

   1.Heat ghee in a heavy-bottomed pot over medium heat.

   2.Add cashew nuts and fry until golden (1-2 min). Remove and set aside.

   3.Add green cardamom, cloves, cinnamon, bay leaf, and cumin seeds to the same ghee.

   4.Sauté until fragrant and cumin splutters (30-45 sec).

   TIPUse medium heat — the spices burn easily and turn bitter.
3. 3
   saute · ~6 min

   Sauté the onions, chili, and ginger.

   1.Add the thinly sliced onion to the pot.

   2.Cook until soft and translucent, stirring occasionally (4-5 min).

   3.Add slit green chilies and grated ginger. Sauté 1 minute more.
4. 4
   mix · ~2 min

   Add rice, coconut, and seasonings.

   1.Add the drained rice to the pot and gently stir-fry for 2 minutes to coat each grain with ghee.

   2.Stir in the grated fresh coconut, salt, and sugar.

   3.Mix well without breaking the rice grains.

   TIPStir-frying the rice toasts it lightly, keeping the grains separate and fluffy.
5. 5
   simmer · ~20 min

   Cook the pulao.

   1.Pour in 2.25 cups of hot water and stir once gently.

   2.Bring to a boil over high heat, then reduce to the lowest possible flame.

   3.Cover with a tight-fitting lid and simmer for 15 minutes.

   4.Turn off heat and let it rest, covered, for 5 minutes.

   TIPNever open the lid mid-cook — the steam is essential for perfectly cooked grains.
6. 6
   garnish

   Fluff and finish the pulao.

   1.Remove the lid and gently fluff the rice with a fork.

   2.Top with the reserved fried cashews and chopped coriander leaves.

   3.Serve hot.

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