Pilau or Pulao Fragrant Rice
Transport your taste buds to the heart of South Asia with this aromatic Pilau or Pulao Fragrant Rice recipe. Featuring fluffy basmati rice infused with whole spices like cinnamon, cardamom, and cumin, this dish is a symphony of warm, earthy flavors. Fresh vegetables, golden turmeric, and a hint of ginger and garlic elevate the dish, while optional garnishes like toasted cashews and sweet raisins add texture and balance. Perfect as a standalone vegetarian main or a versatile side dish, this one-pot wonder is ready in just 40 minutes, making it an ideal addition to weeknight dinners or festive feasts. Serve it with cooling yogurt or a rich curry for an unforgettable meal.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 3 cups Water
- 2 tablespoons Vegetable oil or ghee
- 1 piece Cinnamon stick
- 4 pieces Green cardamom pods
- 4 pieces Cloves
- 1 piece Bay leaf
- 1 teaspoon Cumin seeds
- 1 large Onion, thinly sliced
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1.5 cups Vegetables (e.g., peas, diced carrots, green beans)
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 2 tablespoons Cilantro (optional, for garnish)
- 2 tablespoons Raisins (optional)
- 2 tablespoons Cashews (optional, toasted)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20-30 minutes, then drain and set aside.
Heat the vegetable oil or ghee in a heavy-bottomed pot or deep skillet over medium heat.
Add the cinnamon stick, green cardamom pods, cloves, bay leaf, and cumin seeds to the hot oil. Cook for 30 seconds to 1 minute, stirring, until the spices are fragrant.
Add the sliced onion and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic, grated ginger, and ground turmeric. Cook for another minute, until aromatic.
Add the mixed vegetables (peas, carrots, green beans, or any combination you prefer) and stir to coat with the spices.
Add the drained basmati rice to the pot and gently stir to coat the grains in the spiced mixture.
Pour in the water and add salt, ground coriander, and optional raisins if using. Stir gently and bring to a boil.
Once the water starts boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook undisturbed for 15 minutes.
After 15 minutes, turn off the heat and let the rice sit, covered, for an additional 5 minutes to steam.
Remove the lid, fluff the rice gently with a fork, and garnish with fresh cilantro and toasted cashews if desired.
Serve hot as a main dish or side dish with yogurt, raita, or a curry of your choice.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3712 mg | 161% | |
| Total Carbohydrate | 171.1 g | 62% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 23.2 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1467 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
