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Rice Pulao

Recipe by Lata Anand of Santa Clara, US

This rice recipe is most flavorful. The emphasis is on the aroma equally balanced with the flavor.

Ingredients vegetarian 2 servings

  • 1 cup Rice
  • 2 nos. Onion, small
  • 4 nos. Cloves
  • 2 nos. Cinnamon, sticks
  • 2 nos. Black Cardamom
  • 1 tsp Black Pepper, whole peppercorns
  • ½ tsp Turmeric Powder
  • 1 tsp Sugar
  • 1 pinch Nutmeg, powder
  • 1 pinch Mace, powder
  • 2 tbsps. Clarified Butter
  • ½ cup Vegetable Oil
  • Salt to taste

For Garnishing: Deep fried onions to taste 8 Fried cashews nuts 10 nos. Lightly fried Raisins


  1. Clean, soak the rice in water for an hour and then drain the water.
  2. Heat oil in fry pan and deep fry onions slices till golden brown and fry cashews too. Keep aside.
  3. Heat oil and butter in a vessel, add bay leaves, black paper, clove, cinnamon and let it splutter.
  4. Next add soaked rice and turmeric powder and fry a little longer in medium high heat about 4-5 minutes.
  5. Add water(hot water is preferable), salt, sugar, nut-meg and mace powder and boil the rice on high flame for3-4 minutes and then cook over a low flame till water absorbed.
  6. Once done remove from heat and garnish with fried onion slices, cashews nuts and raisins, serve hot.



Very tasty, and very easy to make - I think it would be good even without the onions. I didn't add cashews at the end, I didn't have them on my shopping list, but so delicious anyway - however, 1/2 cup oil may be cut to 1/3 and not be so oily! JUST DELICIOUS!