Srirangam Puliyodarai

Ingredients

• 🫙Ginger Garlic Paste1 tbsp
  
• 🧂Saltto taste
  
• 🧅Onion1, thinly sliced
  
• 🌶️Green Chili2, slit
  
• 🧈Ghee2 tbsp
  
• 🌶️Turmeric Powder1/2 tsp
  
• 🌾Basmati Rice2 cups, rinsed and soaked 20 minutes
  
• 🌶️Whole Garam Masala Spices2 tsp
  
• 🫙Peanuts1/2 cup, roasted
  
• 🫙Tamarind Paste2 tbsp
  
• 🫙Sesame Seeds1 tsp
  

Optional extras

• 🌿Fresh Cilantro2 tbsp, chopped
  

Instructions

1. 1

   Wash the basmati rice till the water runs clear and let it soak while you build the masala; drain before it goes in.

2. 2

   Melt ghee over medium flame, toast the whole spices briefly, then add the sliced onions.

3. 3

   Cook the onions down till sweet and bronze, add the paste and spices, and fry till the oil gleams at the edges.

4. 4

   Add the tamarind paste and saute two minutes, then slide in the drained rice and turn gently to coat every grain in the masala.

5. 5

   Pour in hot water (1:1.5 for biryani-style, a little less for pulao), add salt, bring to a boil and cook covered on the lowest flame till the water is gone; rest 10 minutes, then fluff with a fork.