Whole Spice Fragrant Rice (Pulao)

In the subcontinent, particularly Pakistan, pulao (steamed fragrant rice) is a very popular dish. Very easy to cook and very authentic taste. You will love the simplicity yet tastefulness of this dish. Serve as-is or as a side to any kind of chicken entree.

• Preparation Time: 15 mins
• Cooking Time: 31 mins
• Total Time: 46 mins
• Calories: 395 Calories

Ingredients

• ¼ cup vegetable oil
• 1 small onion, chopped
• 1 tomato, chopped
• 10 whole black peppercorns
• 3 ½ cups water
• 1 teaspoon cumin seeds
• 1 cup basmati rice
• 1 (2 inch) cinnamon stick
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon water, or as needed
• 4 pods green cardamom
• 1 large potato, sliced
• 1 pod black cardamom
• 3 whole cloves, or more to taste
• 1 green chile pepper, slit

Recipe Instructions

Step 1

Heat oil in a large pot over medium heat. Add peppercorns, cinnamon stick, cloves, cumin seeds, green cardamom, and black cardamom; cook and stir until starting to sputter, 30 seconds to 1 minute.

Step 2

Stir onion into the pot; cook until translucent, about 5 minutes. Add garlic paste, ginger paste, and water; cook until fragrant, about 1 minute. Add potato; cook and stir until slightly softened, about 3 minutes. Stir in tomato; cook until juices start to evaporate, about 2 minutes.

Step 3

Pour water into the pot; add green chile pepper. Bring to a boil. Pour in rice; cook until rice comes up to the surface of the water, 5 to 10 minutes. Cover and simmer over low heat until rice is tender and water is absorbed, 10 to 15 minutes more.