epicurious5.0
Bangladeshi Plain Pulao
Just a few simple ingredients like basmati rice, milk, ghee, and a handful of aromatics merge in a pot to become this Bangladeshi pulao.
👥 4 Servings⏱️ Prep & Cook: 32 min🔥 Cook: 15 min👤 Anikah Shaokat 📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Bring 1 cup whole milk and 1¾ cups water to a simmer in a medium saucepan over medium heat. Reduce heat to low; cover and keep warm.
whole milk1 cup
2
Melt ⅓ cup ghee in a medium Dutch oven or other heavy pot over medium heat. Cook 1 small onion, thinly sliced, stirring often, until golden brown, 8–⏱️ 10 minutes. Using a slotted spoon, transfer to paper towels; let drain.
3
Combine one 2" piece ginger, peeled, finely grated, one 1" piece cinnamon stick (if using ground cinnamon, do not add here), 3 garlic cloves, finely grated, 2 Indian bay leaves or other bay leaves, preferably fresh, 5 green cardamom pods, and 8 whole cloves in same pot and cook over medium heat, stirring, until spices are fragrant, about ⏱️ 30 seconds. Add 2 cups basmati rice, rinsed until water runs clear, drained, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt (and ¼ tsp. ground cinnamon if using); stir to coat. Cook, stirring, until rice is slightly toasted at the edges and smells fragrant, 1–⏱️ 3 minutes. Pour in warm milk mixture, stir to combine, and bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed and rice is tender, 12–⏱️ 15 minutes. Remove from heat and let sit (still covered) ⏱️ 5 minutes.
2" piece ginger, peeled, finely grated1Indian bay leaves or other bay leaves, preferably fresh2whole cloves8basmati rice, rinsed until water runs clear, drained2 cups. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp
4
Top with ¼ cup unsalted roasted cashews, coarsely chopped, and a handful of golden raisins (if using) just before serving.
Handful of golden raisins (for serving; optional)
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