Pulao Rice Recipe

Rinse and soak rice

Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. Transfer rice to a bowl, cover with cold water and soak for 20–30 minutes. Drain well and set aside.

Measure water and heat

Measure 3 cups of water and set near the stove. This ratio (2 cups rice : 3 cups water) yields slightly fluffy, separate grains for this style of pulao.

Crush the cardamom lightly with the flat of a knife to crack the pods. Keep the cloves, cinnamon stick, bay leaf and peppercorns whole. These will be tempered in the fat to release aroma before adding the onion.

Prepare aromatics and vegetables

Peel and thinly slice the onion. Mince the garlic and grate the ginger. Chop the carrot and green beans into small pieces so they cook quickly; measure peas if using frozen (no need to thaw).

Sauté spices and onion

Heat a medium heavy-bottomed saucepan or pot over medium heat. Add 2 tbsp ghee or oil. When hot, add the prepared whole spices (cardamom, cloves, cinnamon, bay leaf, peppercorns). Sauté for 20–30 seconds until fragrant, being careful not to burn them. Add the sliced onion and a pinch of salt; cook, stirring occasionally, for 6–8 minutes until the onion is soft and translucent and starting to brown at the edges.

Add garlic, ginger and vegetables

Add the minced garlic and grated ginger to the pot and sauté for 30 seconds until fragrant. Add the chopped mixed vegetables and cook for 2–3 minutes, stirring, until they begin to soften. If you prefer your vegetables very soft, cook an additional 2 minutes.

Add drained rice

Stir the drained basmati rice into the pot to coat the grains in the flavored fat and aromatics. Gently stir for 1–2 minutes; this toasting step helps keep grains separate after cooking.

Add water, season and simmer

Pour the 3 cups of water into the pot, add 1 tsp salt (adjust to taste), and give a gentle stir to distribute the rice evenly. Increase heat to bring to a gentle boil.

Cook gently

Once boiling, reduce heat to low, cover the pot with a tight-fitting lid and simmer gently for 12–15 minutes, or until the water is absorbed and rice is tender. Avoid lifting the lid during this time.

Rest and fluff

Turn off the heat and let the pulao rest, covered, for 8–10 minutes. Then remove the lid, add chopped cilantro and mint (if using), and fluff the rice gently with a fork to separate the grains. Taste and adjust salt if needed.

Sprinkle the fried onions over the top and drizzle 1 tsp lemon juice for brightness. Gently fold the onions through the rice to distribute.

Serve warm as a side or as a main with raita, curry, or roasted vegetables/protein.