Plain Polao

Method

1. Wash the polao rice very well and drain. Chop part of the onion and set some aside. Heat oil in a pan and fry the remaining onion until golden brown. Set the beresta aside. In the same pot, add the reserved chopped onion and whole spices. When the onion softens slightly, add the washed rice. Toast the rice over low heat. It will toast quickly. Keep hot water ready in another pot. When the rice is toasted, a wonderful aroma will rise. Add water using the rule of 3 cups water for every 1 cup of rice. Instead of 3 cups water, I use 2.5 cups water and 0.5 cup milk, which gives the polao a beautiful color.
2. When the water has absorbed, reduce the heat to very low and spread 5–6 whole green chilies over the top. We are using the chilies only for aroma, so do not slice them or the polao will become spicy. Bring the top layer to the bottom and the bottom layer to the top, then leave it on very low heat for 10 minutes. This is called giving it dum. During those 10 minutes, gently turn the polao over 3–4 times. Finish by sprinkling fried onion over the top and serve.