📝 About This Recipe
This exquisite Rice Pilaf, known traditionally as Pulao, is a celebration of long-grain Basmati rice infused with the warmth of whole spices and the regal scent of saffron. Originating from the royal kitchens of the Indian subcontinent and Central Asia, this dish transforms humble grains into a fragrant, fluffy masterpiece where every kernel remains distinct and buttery. It is the ultimate comfort food that bridges the gap between a simple side dish and a magnificent centerpiece.
🥗 Ingredients
The Rice Foundation
- 2 cups Extra Long Grain Basmati Rice (aged varieties work best for fluffiness)
- 3.5 cups Water (or use vegetable/chicken stock for deeper flavor)
- 1.5 teaspoons Salt (adjust to taste)
Aromatics and Whole Spices
- 3 tablespoons Ghee or Clarified Butter (can substitute with neutral oil for vegan option)
- 1 medium Yellow Onion (very thinly sliced)
- 1 3-inch piece Cinnamon Stick (Ceylon cinnamon preferred)
- 5 pieces Green Cardamom Pods (lightly crushed to release oils)
- 4 pieces Whole Cloves
- 1 whole Star Anise (adds a subtle licorice note)
- 2 pieces Bay Leaf (dried Indian Tejpat or Laurel)
- 1 teaspoon Cumin Seeds (whole)
The Finishing Touches
- 1 pinch Saffron Strands (soaked in 2 tbsp warm milk)
- 1/4 cup Raw Cashews (split)
- 2 tablespoons Golden Raisins (optional, for a touch of sweetness)
- 1/4 cup Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
Rinse the Basmati rice in a fine-mesh strainer under cold running water until the water runs completely clear. This removes excess surface starch and prevents the rice from becoming sticky.
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2
Soak the rinsed rice in a bowl of room temperature water for at least 20-30 minutes. This ensures the grains expand to their maximum length during cooking.
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3
While the rice soaks, prepare your saffron infusion by crushing a pinch of saffron threads into 2 tablespoons of warm milk or water. Set aside to bloom.
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4
In a heavy-bottomed pot or Dutch oven, heat the ghee over medium heat. Once shimmering, add the cashews and fry until golden brown. Remove with a slotted spoon and set aside.
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5
In the same ghee, add the cumin seeds, cinnamon stick, cardamom pods, cloves, star anise, and bay leaves. Sauté for 1 minute until they become fragrant and the cumin seeds sizzle.
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6
Add the thinly sliced onions to the pot. Sauté over medium heat for 8-10 minutes until they are a deep golden brown (caramelized), but not burnt.
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7
Drain the soaked rice thoroughly. Add the rice to the pot with the onions and spices. Gently stir for 2-3 minutes to toast the grains in the ghee until they look slightly translucent at the edges.
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8
Pour in the 3.5 cups of water (or stock) and add the salt. Bring the mixture to a rolling boil over medium-high heat.
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9
Once boiling, give it one gentle stir, then reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid.
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10
Simmer undisturbed for exactly 12-15 minutes. Do not lift the lid during this time as the steam is essential for cooking.
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11
After the time is up, turn off the heat. Drizzle the saffron milk over the top of the rice and sprinkle the fried cashews and raisins. Do not stir yet.
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12
Place the lid back on and let the rice rest for 10 minutes. This 'dum' or steaming period allows the moisture to redistribute, ensuring the grains are firm yet tender.
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13
Using a fork, gently fluff the rice from the edges toward the center to mix the saffron-colored grains with the white ones. Transfer to a serving platter and garnish with fresh cilantro.
💡 Chef's Tips
Always use aged Basmati rice; look for 'extra long grain' on the label for the best texture. Never skip the soaking step as it allows the rice to hydrate and cook evenly without breaking. When sautéing the rice, be gentle; soaked rice is fragile and can break if stirred too vigorously. If you don't have a tight-fitting lid, place a clean kitchen towel between the pot and the lid to create a better seal. For a vegan version, replace ghee with coconut oil or a high-quality avocado oil.
🍽️ Serving Suggestions
Serve alongside a cooling Cucumber and Mint Raita to balance the warm spices. Pairs beautifully with a rich, creamy Butter Chicken or a spicy Lamb Rogan Josh. Serve with a side of Kachumber salad (diced tomatoes, cucumbers, and onions with lime). Enjoy with a crispy Papadum and a spoonful of spicy mango pickle. Accompany with a glass of chilled Mango Lassi for a complete festive meal.