Namkeen Pulao

Name: Namkeen Pulao
Total time: 2700 s
Yield: Serves 6 servings
Ingredients: 1 cup basmati rice (about 200 grams); 2 tablespoons ghee; 2 black cardamom pods; 2 green cardamom pods; 4 whole cloves; 2 pieces cinnamon stick (1 inch each); 2 tablespoons cashews and raisins; as needed Chopped carrots, green peas, and green beans; 1 bay leaf; 1-2 whole dried red chilies; 1 teaspoon whole cumin seeds; Salt to taste

Anshi Seth @sethanshi

I'm sharing a pulao recipe that everyone loves. It's a dish made in every home during festivals.

Anshi Seth @sethanshi

I'm sharing a pulao recipe that everyone loves. It's a dish made in every home during festivals.

Saved

Ingredients

45 minutes

Serves 6 servings

1 cupbasmati rice (about 200 grams)
2 tablespoonsghee
2black cardamom pods
2green cardamom pods
4whole cloves
2 piecescinnamon stick (1 inch each)
2 tablespoonscashews and raisins
as neededChopped carrots, green peas, and green beans
1bay leaf
1-2whole dried red chilies
1 teaspoonwhole cumin seeds
Salt to taste

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Steps

45 minutes

1

Rinse the rice and set aside. In a heavy-bottomed pot, heat the ghee. Add cumin seeds, bay leaf, dried red chilies, both types of cardamom, cloves, and cinnamon.
2

Add the chopped vegetables. Add the rice and sauté for 3 minutes. Then add 1 cup (about 240 ml) of water.
3

Add salt. Cover with a lid and place a heavy object on top of the lid to seal.
4

Reduce the heat to very low. After 20-25 minutes, remove the lid. The pulao will be fluffy and ready.
5

If using a pressure cooker, use slightly less water than usual. Cook for 1 whistle, then turn off the heat.
6

Once cooled, open the cooker. Serve with non-veg dishes, paneer, or with a tempering on the side.