Indian Rice (Pulao)

    (33)
    1 hour 10 mins

    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.


    29 people made this

    Ingredients
    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

    Directions
    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.
    See all 12 recipes

    Recently viewed

    Reviews and ratings
    Global ratings:
    (33)

    Reviews in English (22)

    by
    19

    This recipe got RAVE reviews from my middle eastern husband. After dinner he was eating it directly from the pot. It's the real thing for sure. I didn't have shortening so I used butter and a touch of olive oil. I was really unsure about the cloth bit but I just tried it with a doubled tea towl under the lid. I'm glad I did.  -  11 Sep 2006  (Review from Allrecipes US | Canada)

    by
    16

    Umm...yes! This is incredible! Did everything just as the recipe called for, except used ground cardamom in place of the seeds. It was hard to stop eating this. I served it with the Indian Tomato Chicken recipe listed on this site and me and fam (including husband and 3 little kids) were in heaven. I'm not sure what to say about folks who found it bland. I thought it was anything but. Subtle, maybe, but REALLY tasty. Eat it as a side dish to make sure you get enough "flavor" out of your dinner! (By the way, I'd cut the recipe in half next time - this is two dinners' worth of rice for a family of 5.)  -  27 Mar 2008  (Review from Allrecipes US | Canada)

    by
    9

    Finally an awesome Indian rice recipe! It was absolutely awesome! My husband also loved it and I'm keeping this recipe handy! I used the saffron AND the ground turmeric (the turmeric was put in with the other spices). I also added a chicken bullion cube to the spices and it turned out awesome!!!! It was good enough to eat by itself.  -  09 Apr 2007  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 6 collections