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About this recipe: This is a great one-dish meal and is great for a quick weekday dinner. I serve this pulao with some simple onion and tomato raita.


Serves: 8 

  • ¼ cup oil
  • 2 bay leaves (tejpatta)
  • 2 sticks cinnamon (dalcini)
  • 2 black cardamoms (badi elaichi)
  • 6 cloves (lavang)
  • 1 teaspoon cumin (jeera) seeds
  • 1 onion, sliced thin
  • 1 tablespoon ginger-garlic paste
  • 3 carrots, peeled and cut into thin strips
  • 150 grams green beans, cut into long strips
  • 1 cup frozen green peas
  • 2 potatoes, peeled and cubed
  • 4 cups basmati rice
  • Salt to taste
  • 6 - 7 cups water

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

  1. Wash rice and drain. Let the rice rest for 15 minutes.
  2. Heat oil in a large frying pan. Add the bay leaves, cinnamon, cardamom, cloves, and cumin seeds. Fry for a minute till fragrant. Add the onions and ginger-garlic paste. Fry till onions are golden brown.
  3. Add the vegetables and rice and fry for 2 minutes. Add the water and salt to taste. Stir gently.
  4. If you are cooking in an open pan, then let the rice come to a full boil, then cover and turn the flame to low. Cook for 20 minutes. If you are using a rice cooker, follow the instructions to cook rice.
  5. Remove the cover. Let the rice rest for 15 minutes. Stir gently with a fork and serve hot.

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