Pulao Rice Recipe

Rinse and soak

Rinse the basmati rice under cold running water until the water runs clear to remove excess starch. Drain and soak the rice in 3 cups of water for 20–30 minutes. After soaking, drain the rice well and set aside.

Lightly crush the cardamom pods, cloves and peppercorns with the side of a knife or a mortar just enough to open them and release aroma. Keep the bay leaf and cinnamon stick whole.

Heat a heavy-bottomed pot or a wide pan over medium heat. Add the vegetable oil and butter (if using). When hot, add the sliced onion and sauté, stirring occasionally, until golden brown and caramelized, about 8–10 minutes. Remove a tablespoon of the caramelized onion for garnish if desired.

Add the crushed whole spices (cardamom, cloves, peppercorns), bay leaf and cinnamon stick to the onions. Sauté for 30–45 seconds until fragrant.

Add the minced garlic and ginger and sauté for another 30 seconds until aromatic, taking care not to burn the garlic.

If using mixed vegetables, add them now and sauté for 1–2 minutes to warm through and coat with spices.

Add the drained rice to the pot and gently stir to coat each grain with the oil, butter and spices for 1 minute. This helps keep grains separate.

Pour in 3¼ cups of water and add salt, turmeric, ground cumin and half of the garam masala. Stir once to combine. Increase heat to bring the mixture to a gentle boil uncovered.

Once boiling, reduce the heat to low, cover the pot tightly with a lid and simmer undisturbed for 12–15 minutes, or until the water is absorbed and rice is tender. Avoid lifting the lid during cooking.

After 12–15 minutes, turn off the heat and let the rice rest, covered, for 8–10 minutes to steam and finish cooking.

Remove the lid. Fluff the rice gently with a fork to separate the grains. Sprinkle the remaining garam masala, chopped cilantro, chopped mint (if using), and lemon juice over the rice. Mix gently to distribute. Taste and adjust salt or lemon if needed.

Transfer to a serving dish and garnish with the reserved caramelized onion. Serve warm as a side or base for curries or grilled protein.