Whole Spice Fragrant Rice (Pulao) recipe

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Ingredients

¼ cup vegetable oil
10 whole black peppercorns
1 (2 inch) cinnamon stick
3 whole cloves, or more to taste
1 teaspoon cumin seeds
4 pods green cardamom
1 pod black cardamom
1 small onion, chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon water, or as needed
1 large potato, sliced
1 tomato, chopped
3 ½ cups water
1 green chile pepper, slit
1 cup basmati rice

Nutrition Info

395.1 calories
carbohydrate: 60.9 g
cholesterol: : -
fat: 14.7 g
fiber: 4.8 g
protein: 6.7 g
saturatedFat: 2.4 g
servingSize: -
sodium: 62.2 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large pot over medium heat. Add peppercorns, cinnamon stick, cloves, cumin seeds, green cardamom, and black cardamom, cook and stir until starting to sputter, 30 seconds to 1 minute.

  2. Stir onion into the pot, cook until translucent, about 5 minutes. Add garlic paste, ginger paste, and water, cook until fragrant, about 1 minute. Add potato, cook and stir until slightly softened, about 3 minutes. Stir in tomato, cook until juices start to evaporate, about 2 minutes.

  3. Pour water into the pot, add green chile pepper. Bring to a boil. Pour in rice, cook until rice comes up to the surface of the water, 5 to 10 minutes. Cover and simmer over low heat until rice is tender and water is absorbed, 10 to 15 minutes more.

Recipe Yield

4 servings

Recipe Note

In the subcontinent, particularly Pakistan, pulao (steamed fragrant rice) is a very popular dish. Very easy to cook and very authentic taste. You will love the simplicity yet tastefulness of this dish. Serve as-is or as a side to any kind of chicken entree.

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