Indian Rice (Pulao)

Indian Rice (Pulao)

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"When I grew up as a child in India, I always enjoyed this wonderful festive rice which was served at weddings or other special occasions. Also good with Indian curry."

Ingredients

1 h 10 m {{adjustedServings}} servings 267 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Place saffron threads into boiling water, set aside to steep.
  2. Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly.
  3. Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.
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Reviews

22
  1. 27 Ratings

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This recipe got RAVE reviews from my middle eastern husband. After dinner he was eating it directly from the pot. It's the real thing for sure. I didn't have shortening so I used butter and a...

Umm...yes! This is incredible! Did everything just as the recipe called for, except used ground cardamom in place of the seeds. It was hard to stop eating this. I served it with the Indian T...

Finally an awesome Indian rice recipe! It was absolutely awesome! My husband also loved it and I'm keeping this recipe handy! I used the saffron AND the ground turmeric (the turmeric was put in...