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About the Recipe

Pulao is a rice dish that is cooked with spices and other ingredients. It is popular in many countries, including India, Pakistan, Bangladesh, Sri Lanka, Nepal, and the Maldives. Pulao is usually served with meat, vegetables, or both.

There are many different ways to make pulao, but the most common method is to cook the rice in water or milk with spices and other ingredients. Pulao is usually cooked in a heavy skillet or pot, so that the rice can cook evenly.

Pulao is a delicious and versatile dish that can be served for any occasion. It is a great main course, or it can also be served as a snack or side dish.


  • 1 cup of MDF Miniket, Bansakti, Sonam, Sonachur, or Katarni rice

  • 2 cups of water

  • Assorted vegetables (carrots, peas, beans, potatoes, etc.)

  • Whole spices (cumin seeds, bay leaves, cinnamon, cloves, cardamom, etc.)

  • Finely chopped onions and garlic (optional)

  • Ghee or vegetable oil

  • Salt to taste


Step 1

Wash the rice thoroughly under cold water until the water runs clear. Drain any excess water and set the rice aside.

Step 2

Chop the assorted vegetables into small, uniform pieces. You can use vegetables of your choice to suit your taste preferences.

Step 3

In a heavy-bottomed pot or pan, heat ghee or vegetable oil over medium heat. Add the whole spices and sauté until they release their aroma. Add finely chopped onions and garlic (if using) and sauté until the onions turn translucent.

Step 4

Add the rinsed rice to the pot and sauté for a minute, coating the rice with the spices and ghee or oil. Pour in the measured water and add salt to taste.

Step 5

Bring the water to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let the rice cook for about 15-20 minutes, or until the rice is fully cooked and the water is absorbed. Make sure not to stir the rice during this process to avoid breaking the grains.

Step 6

Once the rice is cooked, turn off the heat and let it sit covered for a few minutes. Then, gently fluff the pulao with a fork, ensuring the rice and vegetables are evenly mixed.

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