Dad's Half-way Sindhi & Half-way Yellow Rice Pulao

⏱ 60 mins 🍽 4 serving(s) 🏷 Long Grain Rice

This fragrant yellow rice pulao is a happy kitchen accident, blending Sindhi style with a simple turmeric rice. Basmati rice is toasted with a classic tempering of cinnamon, cardamom, cloves, and bay leaves, then infused with cumin, mustard seeds, green chilli, curry leaves, and garlic. The turmeric gives it a beautiful golden hue. It cooks until all the water is absorbed, resulting in a light, fluffy, and incredibly aromatic side dish that pairs wonderfully with lentil curries.

Dad's Half-way Sindhi & Half-way Yellow Rice Pulao

Ingredients

  • 1 1/2 cups basmati rice, cleaned,washed,soaked in water for 30 minutes and drained before using
  • 6 cups water
  • 1 inch cinnamon stick
  • 4 green cardamoms
  • 2 cloves
  • 2 bay leaves
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon oil
  • 5 sprigs of fresh curry leaves
  • 4 cloves garlic, peeled,washed and finely chopped
  • 1 teaspoon mustard seeds
  • 1 tablespoon cumin seed
  • 1 green chili, washed,ends trimmed and the rest of the chilli should be chopped

Method

  1. Warm the oil in a large pot for 3 minutes.
  2. Introduce the cinnamon stick, green cardamoms, cloves, and bay leaves to the hot oil.
  3. Gently fry the whole spices for 2 minutes until they become fragrant.
  4. Put in the cumin seeds and mustard seeds, then add the chopped green chilli.
  5. Let the mustard and cumin seeds splutter and crackle in the pot.
  6. Once the spluttering subsides, add the fresh curry leaves.
  7. Fry everything together for 3 minutes.
  8. Add the finely chopped garlic and fry until it loses its raw aroma and turns golden.
  9. Mix in the turmeric powder.
  10. Saute all the ingredients with the turmeric for 1- 2 minutes.
  11. Add the drained basmati rice to the pot and pour in the water.
  12. Turn up the heat and bring the contents to a boil while stirring.
  13. After it boils, lower the heat and cook, stirring continuously, until most water is absorbed.
  14. When only a little water remains, reduce the heat to very low and cook, stirring, until all water is gone.
  15. Take the pot off the heat.
  16. Use a fork to fluff the cooked rice.
  17. Serve the pulao as a side with curry or with Doodhi Chane ki dal and some fat-free yogurt.

Nutrition (per serving)

Sodium15900 mg

Recipe details

CategoryLong Grain Rice
AuthorCharishma_Ramchandani