Garlic Rice (Lasuni Pulao)
3 tablespoons vegetable oil
6 fresh garlic cloves, peeled and crushed
1 serrano green chili, seeded and minced
¼ cup plain yogurt, whipped
Table salt, to taste
½ teaspoon Warm Spice Mix (see recipe on page 12)
1¾ cups water
1 tablespoon minced cilantro
Serves 4–5
Prep Time: 10 minutes
Cook Time: 30 minutes
This dish is a garlic lover's delight. It is best if served immediately. Garnish with Fried Onions (page 16).
1. Rinse the rice at least 3 to 4 times with water. Drain and set aside.
2. In a deep pan, heat the vegetable oil. Add the garlic and green chili; sauté for about 20 seconds or until the garlic turns light brown.
3. Add the yogurt, salt, and spice mix; sauté for 1 minute. Add the rice and mix well.
4. Add the water and stir for 1 minute. Bring the water to a boil. Reduce the heat. Loosely cover the rice with a lid and cook for about 12 to 15 minutes or until most of the water has evaporated. You will see small craters forming on top of the rice.
5. Cover tightly and reduce the heat to the lowest setting; simmer for another 5 to 6 minutes.
6. Remove from heat and let stand, covered, for about 5 minutes. Fluff with a fork before serving.
Stronger Garlic Taste
If you want a stronger garlic taste, use a garlic press to crush the garlic. If you don't have a press, use the flat side of a large kitchen knife and press it firmly on top of the garlic. This will give you more flavor from the garlic than you will get from simply chopping it.
