Til Imli Pulao

    45 mins

    In just adha ganta, sesame seeds, turmeric and tamarind paste bring distinctive flavours to this easy rice dish. Use as much or as little tamarind as you prefer.

    6 people made this

    Serves: 8 

    • 750ml water
    • 275g long-grain white rice
    • 4 tablespoons vegetable oil
    • 1 tablespoon garlic paste
    • 1 tablespoon ginger paste
    • 100g tamarind paste
    • 1 pinch ground turmeric
    • salt and freshly ground black pepper to taste
    • 2 tsp sesame seeds
    • handful chopped fresh coriander to garnish

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a medium saucepan, bring water and rice to the boil. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed. Fluff rice with a fork.
    2. Heat 1/2 of the oil in a medium saucepan over medium heat, and sauté the garlic paste and ginger paste until lightly browned. Mix in the tamarind paste, turmeric, salt and pepper. Gradually mix in the rice. Cook and stir until well coated.
    3. Heat the remaining oil in a small frying pan, and sauté sesame seeds until lightly browned. Mix into the rice mixture. Garnish with coriander to serve.

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    Reviews and Ratings
    Global ratings:

    Reviews in English (7)


    Too sour. No-one in my family cared for it. I would not recommend unless you are very fond of tamarind.  -  08 Aug 2005  (Review from Allrecipes US | Canada)


    Very good. I love strong flavors, and this was absolutely delicious and was an excellent accompaniment to a chicken curry dish I made. Cut back the tamarind paste a bit if you prefer a less sour taste.  -  30 Mar 2006  (Review from Allrecipes US | Canada)


    Nice colour, but it's slightly too mild for me.  -  26 Oct 2016  (Review from Allrecipes UK | Ireland)