Indian Rice (Pulao)

    Indian Rice (Pulao)


    29 people made this

    About this recipe: When I grew up as a child in India, I always enjoyed this wonderful festive rice which was served at weddings or other special occasions. Also good with Indian curry.

    Serves: 16 

    • 0.2 g saffron threads or ground turmeric
    • 1420 ml boiling water
    • 100 g vegetable shortening
    • 220 g onions, chopped
    • 2 (1 inch) pieces cinnamon stick
    • 4 whole cloves
    • 2 g ground ginger
    • 10 g ground cumin
    • 3 g garlic powder
    • 10 cardamom seeds
    • 830 g long-grain white rice
    • 235 ml plain yogurt
    • 10 g salt

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Place saffron threads into boiling water, set aside to steep for 10 minutes.
    2. Melt the oil in a large saucepan over medium-high heat. Add the onions and cook stirring for 5 minutes or until golden. Add the spices and cook for 2 to 3 minutes to release the flavour, stirring constantly.
    3. Pour in the rice and cook for 10 minutes, stirring constantly. Add the yoghurt, saffron water, and salt. Bring to the boil and reduce heat to low. Cover tightly and cook for 15-20 minutes or until rice is tender and water is absorbed. Remove from heat. Fluff with a fork and stand. covered, for 5 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.

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