White Polau (Sada Polau)

Ingredients

• 1 kg Chinigura rice (washed and drained)
• 2 L Water (hot water)
• 50 g Onion (sliced)
• Garlic paste (to taste)
• Ginger paste (to taste)
• Cinnamon (whole sticks)
• Cardamom (whole pods)
• Cloves (whole)
• 100 ml Oil (for frying)

Steps

1. 1

   Wash 1 kg of aromatic rice thoroughly and let it drain for 18-20 minutes to ensure the grains are dry before cooking.

2. 2

   Heat 100 ml of oil in a large pot. Add whole cinnamon, cardamom, and cloves until fragrant.

3. 3

   Add the sliced onions, garlic paste, and ginger paste to the oil and sauté until the raw smell disappears and the onions soften.

4. 4

   Add the drained rice to the pot and fry it well with the aromatics for a few minutes until the rice becomes translucent and slightly crisp.

5. 5

   Pour in 2 liters of hot water (double the volume of rice). Bring to a boil, then reduce the heat and cover.

6. 6

   Cook until the water is fully absorbed and the rice is tender and fluffy.

Notes

The transcript is partially garbled but indicates a standard 1:2 rice-to-water ratio common for Bangladeshi Polau. Ensure the rice is fried well before adding water for a non-sticky texture.

Nutrition per serving

• rice
• vegetarian
• bangladeshi
• polau
• main
• side dish