Indian Pulao
6 servings
60 minutes
Indian pulao is an exquisite dish that combines the delicate aroma of spices with the airy texture of basmati rice. This recipe traces back to ancient India, where pulao was considered a symbol of hospitality and rich flavors. Ghee, cardamom, and cloves infuse the rice with warm, spicy notes, while turmeric adds a golden hue. Frozen green peas add freshness, and pieces of paneer make the dish even more flavorful. Pulao pairs perfectly with Indian chutneys or yogurt sauces and can also serve as a wonderful side to curry. This dish is not only nutritious but also soul-warming—its taste evokes a cozy evening filled with the aromas of spices and the warmth of Indian cuisine.
1
Rinse the rice thoroughly under running water, soak it in cold water for 30 minutes, then drain in a sieve and let it dry.
2
Dissolve turmeric and salt in a glass of water.
- Turmeric: 1 teaspoon
- Salt: to taste
3
Heat ghee in a thick-bottomed pan, and sauté the seeds from cardamom pods and cloves for 30 seconds.
- Melted butter: 70 g
- Cardamom pods: 10 pieces
- Carnation: 10 pieces
4
Add rice and stir-fry for another 30 seconds.
- Basmati rice: 2 glasss
5
Pour water with turmeric, add 2 more cups of water, stir, and bring to a boil over high heat.
- Turmeric: 1 teaspoon
6
Cook on low heat with a lid for 20 minutes.
7
Add the peas 5 minutes before it's done (do not stir during cooking!).
- Frozen green peas: 1 glass
8
Add a few pieces of melted butter (to taste) and let it steep.
- Melted butter: 70 g
9
Stir before serving.
10
Can be served with fried paneer (homemade cheese).