Now Holi is just around the corner! It is the time of the year when the neighborhoods become a canvas of pinks, yellows, and blues. However, being quite frank, the food is the true central part of the festival, even more than the colors and the music. When one has spent a long morning playing with gulal, nothing can be better than having a family lunch, which is a huge affair.
Whenever we contemplate a feast of Holi, it is a hot steaming bowl of pulao that is always the center stage. In our Kuber Agro parent company, Oscar Basmati Rice, we feel that the right ingredients make a great celebration. To assist you in nailing your festive cuisine, we have listed down this guide on how to make the best Holi Pulao.
Why Does Long Grain Basmati Rice Matters?
You could be having the best spices in the world, but when your rice turns mushy, the magic is lost. In a very simple dish such as the Pulao, you require the long grain Basmati rice. Why? Since the long, thin grains remain divisible and spongy when cooked. And they do not simply look good; they exude the scent of spices, whole spices, cardamom, cinnamon, and cloves, and bring it to your mouth.
Every spoonful of good grains is a celebration. It is that unique smell that makes your neighbors know that you are making something good in the kitchen!
Grabs on the Perfect Festive Pulao
It is not as difficult to make a restaurant-style pulao at home. The following are some of our secrets:
- The Soak: Do not omit the soaking! Allow your rice a minimum of 20-30 minutes in water. This makes sure that the grains do not break when they become as long as possible.
- Do not stir too often: It is tempting to stir the rice, but once the long grains are broken, the rice does not cook any longer. Let it simmer and do its thing.
- The Saffron Touch: It is Holi, and it is not enough to add more color. Wet a couple of threads of saffron in some warm milk and pour it over the rice right before the last steam. It gives a gorgeous golden touch and a royal fragrance.
Bringing the Family Together
Holi is about rubber faces and merry hearts. It does not matter whether you are preparing a simple Pea Pulao or a rich Navratan Pulao in which you add as many dry fruits as you can; the intention is to make memories. It is some delight to watch everybody take a second helping of that fluffy, tasty rice.
When you get ready for your next Holi Milan, you need to keep in mind that the most delicious dishes are cooked slowly and using the best grains. We wish that our family at Kuber Agro greets yours with a colorful and better-tasting Holi.
Happy Holi!
