Pulao Rice Recipe

Rinse the rice

Place the basmati rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently rubbing the grains together, until water runs mostly clear (3–4 rinses). This removes surface starch and prevents stickiness.

Soak (optional)

If time allows, soak the rinsed rice in cold water for 15–20 minutes to shorten cooking time and help grains remain long and separate. After soaking drain thoroughly in a sieve. If you skip soaking, drain well after rinsing and proceed.

Heat fat and bloom whole spices

Heat a medium, heavy-bottomed saucepan over medium heat. Add ghee or oil (2 tbs). When hot, add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for 20–30 seconds until they sizzle and become aromatic — do not burn.

Sauté onion, garlic, and ginger

Add the thinly sliced onion to the spiced oil. Sauté over medium heat, stirring frequently, until the onion is translucent and just beginning to brown at the edges (6–8 minutes). Add the minced garlic and ginger and cook for 30–45 seconds more until fragrant.

Add peas

Stir in the green peas (frozen can be added straight from the bag). Cook for 1–2 minutes to heat through and combine flavors.

Add ground spices

Sprinkle turmeric, garam masala, salt, and black pepper over the vegetables. Stir well to coat the peas and onions and let the spices toast for 20–30 seconds.

Add rice and mix

Add the drained basmati rice to the pan. Gently fold the rice into the spiced vegetables, stirring 10–12 times to coat the grains with oil and distribute spices without breaking the rice. Let the rice sit in the pan with the heat on for 30 seconds to warm.

Add water and simmer

Pour in the measured 2.25 cups of water and give the pot a gentle stir to level the rice. Increase heat to high and bring to a rolling boil (1–2 minutes).

Cover and cook gently

Once boiling, reduce heat to low so the pot is at a gentle simmer. Cover tightly with a lid and cook undisturbed for 12–15 minutes, or until all water is absorbed and rice grains look plump and separated. Avoid lifting the lid during this time.

Rest and finish

Turn off the heat and let the pot rest, covered, for 8–10 minutes. This steaming step firms and separates the grains and finishes cooking any remaining moisture. After resting, remove the lid, add the optional butter, and gently fluff the rice with a fork or spatula to separate grains and distribute butter.

Transfer the pulao to a serving bowl or leave in the pot. Sprinkle chopped cilantro and fried shallots or fried onions over the top. Serve with lemon wedges on the side so diners can squeeze a little fresh lemon juice if desired.