Pulav

Pulav - Basmati Rice Pulav

Pulav (also spelled as "Pulao") is a flavorful Indian rice dish made with fragrant Basmati rice, aromatic spices, and often garnished with fried fruits and nuts. The inclusion of turmeric gives the rice a beautiful golden hue. Here's a basic recipe to make Pulav with turmeric, fruits, and nuts:

Course Dinner, Lunch, Main Course

Cuisine Indian

Keyword basmati rice, Indian basmati rice, pilaf, pulav

Prep Time 30

Cook Time 20

Resting time 10

Total Time 1

Servings servings

Calories 278kcal

Ingredients

2 cups Basmati rice
1 large Onion thinly sliced
2-3 large Garlic clvoes minced
1 inch Fresh ginger minced or grated
3 cups Water or vegetable/chicken broth
2-3 Green cardamom pods
1 Bay leaf
2-3 Cloves
1 inch Cinnamon stick
½ tsp Turmeric powder
½ cup Mixed nuts like cashews and almonds
½ cup Mixed dried fruits like raisins and sultanas
2 tbsp Oil or ghee
1 tsp Kosher salt to taste
2 tbsp Fresh cilantro coriander leaves, chopped - for garnish (optional)

US Customary - Metric

Instructions

Rice Preparation - Wash the Basmati rice under cold running water until the water runs clear. This removes excess starch and helps to get fluffy rice. Soak the rice in water for about 30 minutes, then drain.
2 cups Basmati rice
Frying Nuts and Fruits: Heat a tablespoon of ghee or oil in a large heavy-bottomed pan or pot. Add the mixed nuts and fry them until they're lightly golden. Remove with a slotted spoon and set aside. In the same oil/ghee, fry the dried fruits until they plump up, then remove and set aside with the nuts.
½ cup Mixed nuts, ½ cup Mixed dried fruits

In the same pot, add another tablespoon of ghee or oil. Add the sliced onions and fry them until they turn golden brown. Add the minced garlic and ginger and sauté for another 2 minutes until fragrant.
1 large Onion, 2-3 large Garlic clvoes, 1 inch Fresh ginger, 2 tbsp Oil or ghee
Add the spices: green cardamom, bay leaf, cloves, and cinnamon stick. Sauté for a minute or two until they release their aroma. Stir in the turmeric powder and sauté for a few seconds.
2-3 Green cardamom pods, 1 Bay leaf, 2-3 Cloves, 1 inch Cinnamon stick, ½ tsp Turmeric powder
Add the soaked and drained rice to the pot. Gently stir the rice to coat it with the ghee/oil and spices, ensuring you don't break the grains. Pour in the water or broth. Add salt to taste. Mix gently.
3 cups Water or vegetable/chicken broth, 1 tsp Kosher salt
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for about 15-20 minutes, or until the rice is cooked through and all the water/broth is absorbed.
Turn off the heat and let the pulav sit for another 10 minutes. This allows the rice to steam and become fluffier.
Gently fluff the pulav with a fork. Sprinkle the fried nuts and fruits over the top. Garnish with chopped fresh cilantro, if desired.
2 tbsp Fresh cilantro
Serve your turmeric Pulav with a side of yogurt, raita, or a curry of your choice. Enjoy!

Notes

When cooking basmati rice for pulav, there are a few key tips to keep in mind.

First and foremost, rinsing the rice before cooking is crucial. This helps remove any excess starch and ensures that the grains cook evenly and don’t stick together. To do this, simply place the rice in a sieve and rinse it under cold running water until the water runs clear.
Next, it’s important to soak the rice for about 30 minutes before cooking. Soaking allows the grains to absorb moisture and results in a softer texture once cooked. After soaking, drain the rice thoroughly to remove any excess water before adding it to your pulav.
When it comes to cooking the rice itself, the water-to-rice ratio plays a vital role. As a general rule, the ideal ratio for basmati rice is 1.5 cups of water for every cup of rice. However, this can vary depending on personal preference and the specific type of basmati rice you are using. Experimentation is key here, so feel free to adjust the ratio slightly to achieve your desired level of fluffiness.
Once the water and rice are in the pot, it’s time to bring them to a boil. Start by bringing the water and rice mixture to a boil over medium-high heat, then reduce the heat to low and cover the pot with a tight-fitting lid. Let the rice simmer gently for about 15-20 minutes, or until all the water has been absorbed and the rice is tender.
Finally, resist the temptation to peek or stir the rice while it’s cooking. Doing so can release steam and disrupt the cooking process, resulting in unevenly cooked rice. Trust the process and let the rice steam undisturbed.

Nutrition