INGREDIENTS

Rice

• 2 cups Agrim Long Grain Rice
• Water for soaking

Whole Spices

• ½ tsp cumin seeds
• 3 green cardamoms
• 1 black cardamom
• 1-inch cinnamon stick
• 4–5 cloves
• 4–5 whole black peppercorns
• 2 bay leaves

Base & Aromatics

• 1 tbsp oil
• 2 tbsp ghee
• 2 medium onions, thinly sliced
• 2 tbsp ginger–garlic–green chili paste
• 1 tomato, sliced
• Salt to taste

Spice Powders

• 1 tsp turmeric powder
• 1 tsp Kashmiri red chili powder
• 1 tsp coriander powder
• 1½ tbsp biryani masala

Vegetables

• 1½ cups green peas
• Potatoes (cut into medium chunks)
• Fresh coriander (chopped, generous)
• Fresh mint (2 tbsp, chopped)

INSTRUCTIONS

Step 1: Prepare the Rice

1. Wash rice thoroughly 3–4 times.
2. Soak for 30–35 minutes.
3. Drain completely and keep aside.

Step 2: Fry the Onions (Biryani Style)

1. Heat oil and ghee in a flat-bottomed pot.
2. Add all whole spices.
3. Add sliced onions and fry on medium heat.
4. Once onions turn light golden, reduce flame and cook slowly.
5. Onions should resemble light birista, not dark brown.

Step 3: Build the Masala

1. Add ginger–garlic–green chili paste and sliced tomato.
2. Add a little salt to help tomatoes break down.
3. Cook on high heat for 2–3 minutes.
4. Add a splash of hot water if masala feels dry.
5. Cook until tomatoes are soft.

Step 4: Add Spice Powders

1. Reduce heat to low.
2. Add turmeric, chili powder, coriander powder, and biryani masala.
3. Mix well and cook briefly to remove raw spice aroma.

Step 5: Add Vegetables

1. Add green peas, potatoes, coriander, and mint.
2. Mix well.
3. Cook for 4–5 minutes, until potatoes are 50–75% cooked.
4. Do not fully cook the vegetables.
5. Taste and adjust salt and spice—this stage should be slightly stronger than final taste.

Step 6: Add Rice & Water

1. Add drained rice to the pot.
2. Add 4 cups water (exactly double the rice quantity).
3. Stir once gently.
4. Keep flame high until water comes to a gentle boil.

Step 7: Cook the Pulao

1. Once boiling, cover the pot.
2. Cook on medium heat for 10–11 minutes.
3. Do not stir while cooking.
4. After 10 minutes, check:
   • No water at bottom
   • Rice grains fluffy and separate

Step 8: Resting (Very Important)

1. Turn off heat.
2. Let pulao rest 5–10 minutes without stirring.
3. This releases steam and prevents rice breakage.

Step 9: Serving

1. Gently scoop rice from the sides, not the center.
2. Serve hot.