Rice Pulao
A fragrant, flavorful rice pulao infused with saffron, rose water, and aromatic spices, complemented by almonds and raisins—perfect for special occasions or festive gatherings.
Ingredients
- 1/2 cup butter ⓘ
- 1 large onion, chopped
- 2 cloves
- 2 crushed cardamom pods ⓘ
- 2-inch piece crushed cinnamon stick
- 5 black peppercorns
- 2 bay leaves ⓘ
- 1/2 tablespoon finely minced ginger ⓘ
- 1 teaspoon finely minced garlic ⓘ
- 2 cups basmati rice
- 1/2 cup evaporated milk ⓘ
- 1/4 cup rose water ⓘ
- 6 saffron threads ⓘ
- 1/4 teaspoon yellow food color (optional) ⓘ
- 1/2 cup slivered almonds ⓘ
- 1/2 cup golden raisins ⓘ
Instructions
- Make ghee or clarified butter by melting butter and discarding solids.
- Pour the melted butter into a 5-quart nonstick saucepan.
- Add chopped onion, cloves, crushed cardamom pods, crushed cinnamon stick, black peppercorns, and bay leaves.
- Cook, stirring over medium heat until the onion is golden brown.
- Reduce heat and sprinkle with 3 tablespoons of water, then stir once.
Tips & Substitutions
For a richer flavor, consider substituting half of the butter with ghee. If you don't have saffron, turmeric can provide color, but the flavor will differ. You can customize the nuts and dried fruits based on your preference; pistachios and dried cranberries also work well. This dish is perfect for special occasions and pairs wonderfully with Indian recipes like Sweet And Spicy Curry Dip.
Serving Suggestions
Serve the Rice Pulao with a side of raita or a fresh salad for a balanced meal. It also pairs beautifully with Indian Corn Pudding, enhancing the overall flavor profile. Garnish with additional slivered almonds and fresh herbs like cilantro or mint for an appealing presentation and extra freshness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water to the rice and cover it with a damp paper towel. Microwave on low power to prevent drying out, or reheat in a pan over low heat, stirring occasionally until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Rice Pulao contains roughly 1378 calories, with 17g protein, 184g carbohydrates, and 67g fat. It is an excellent source of iron (98% of the Daily Value), calcium (70% of the Daily Value), and vitamin A (37% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 1268mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish vegan?
Yes, you can substitute the butter with a plant-based alternative, such as coconut oil or vegan margarine. You may also use almond milk instead of evaporated milk for a dairy-free version while maintaining the dish’s creamy texture.
How can I adjust the spice level?
To adjust the spice level, consider reducing the number of black peppercorns and bay leaves, which can enhance the dish's warmth. Alternatively, adding a pinch of cayenne or chili powder can increase the heat for those who enjoy spicier flavors.
What can I serve with Rice Pulao?
Rice Pulao pairs well with various accompaniments, such as grilled tandoori chicken, vegetable kebabs, or a lentil dal. For a vegetarian option, serve with Curds And Whey(Dravle) or a hearty vegetable curry to create a satisfying meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).