Pilao was basically a mix of two related concepts – Pilaf (middle eastern)+ Pulao (Bengali). Basically we started off trying to make Pilaf in an authentic middle eastern style, however we craved as well for the sweeter bengali version while on our way – so there began our experiment called Pilao. It was good :)

Ingredients

  • Rice (two cups)
  • Chicken stock – up to 4 cups of stock (amount depends on the type of rice you are using)
  • Spring onions (chopped), Onion (rings)
  • Cardamom, Cinnamon, Bay Leaf, Cilantro (Optional), Parsley (Optional)
  • Pepper, White Pepper, Sugar, Salt
  • Raisins, Almond

Method

#1. Boil Chicken Stock/Broth + Spring Onions + Pepper

#2. Fry Rice + Olive oil till the grains turn light brown

#3. Cook the fried rice in the chicken stalk (1) till almost done.

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#4. Heat veg oil + bayleaf  + cardamom + cinnamon + whole pepper

#5. Add onion rings till they turn brown

#6. Add the rice (3)

#7. Add salt + sugar + white pepper

#8. Add raisins,almond and mix the rice well.

#9. Add parsley / cilantro [optional]