Pulau Nepalese Basmati Rice Dish
Immerse yourself in the vibrant flavors of Nepal with this Pulau Nepalese Basmati Rice Dish, a fragrant one-pot wonder that's as aromatic as it is satisfying. This recipe pairs fluffy basmati rice with warming spices like cinnamon, cardamom, and cloves, creating a base that’s both comforting and exotic. A medley of colorful vegetables, golden turmeric, and the subtle sweetness of raisins elevates this dish’s complexity, while roasted cashews add a delightful crunch. Cooked in rich ghee and garnished with fresh cilantro, this dish is perfect as a comforting main course or a flavorful side. Quick to prepare in just 40 minutes, this vegetarian recipe is a timeless crowd-pleaser inspired by traditional Nepali cuisine.
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 3 cups Water
- 3 tablespoons Ghee or vegetable oil
- 1 teaspoon Cumin seeds
- 1 piece Bay leaf
- 1 piece Cinnamon stick
- 4 pieces Cloves
- 3 pieces Cardamom pods
- 1 medium Onion, thinly sliced
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 medium Carrot, diced
- 0.5 cup Green beans, chopped
- 0.5 cup Green peas
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Ground cumin
- 2 tablespoons Raisins
- 2 tablespoons Cashews, lightly roasted
- 2 tablespoons Fresh cilantro, chopped
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
Heat ghee or vegetable oil in a large pot over medium heat. Add cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for 1-2 minutes until aromatic.
Add the thinly sliced onions to the pot and cook until golden brown, about 5 minutes.
Stir in the minced garlic and ginger, and cook for another minute.
Add the diced carrots, chopped green beans, and green peas to the pot. Stir in the turmeric powder, ground cumin, and salt. Cook the vegetables for 2-3 minutes.
Add the soaked and drained basmati rice to the pot. Stir gently to coat the rice with the spices and vegetables.
Pour in 3 cups of water and bring the mixture to a boil. Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes.
After 15 minutes, remove the pot from heat and let it sit, covered, for another 5 minutes to allow the rice to fully absorb the moisture.
Fluff the rice gently with a fork and mix in the raisins and roasted cashews.
Garnish the Pulau with chopped fresh cilantro and serve warm as a main dish or alongside other Nepali dishes.
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 514 mg | 22% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.7 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 335 mg | 7% | |
*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.
