Pulao rice

From Cookipedia

Recipe review

Smells so nice

5/5 Don't skimp on the spices, they make all the difference between the poor quality 'coloured' rice offered by some take-aways and the real thing. Jerry, aka Chef (talk)

Pulao rice
Pulao rice
Servings:Serves 4
Calories per serving:345
Ready in:40 minutes
Prep. time:15 minutes
Cook time:25 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:31st January 2013

Pilaf, also called polao, pilau or pulao, is a dish in which a grain, such as rice or cracked wheat, is browned in oil, and then cooked in a seasoned stock. Depending on the local cuisine it may also contain a variety of meat and vegetables. Pilaf and similar dishes are common to Middle Eastern, Central, South Asian, Latin American and Caribbean cuisine.

This version of pulao rice is a bit of a fiddle but worth making it if you have the time.


Printable 🛒 shopping list & 👩‍🍳 method for this recipe


  1. In a large heavy pan melt the ghee and fry both of the chopped onions until browned
  2. remove half of the onions and reserve, leaving most of the oil in the pan
  3. Add dry spices and fry for 2 minutes
  4. Add the rice and coat with the oil and spices
  5. Add water and bring to the boil, cover and simmer for 10-12 minutes. Don't lift the lid
  6. Remove from heat and leave undisturbed for a further 10 minutes.
  7. Meanwhile, reheat the reserved onions for a garnish.
  8. Add the sultanas and the almonds and fry for the last minute or so.
  9. Place rice on a serving dish and fork in the onions and almonds
  10. Leave the woody spices in for authenticity, but don't eat them!


At the last minute, stir in cooked frozen peas, chopped sweet peppers, sweetcorn or any vegetables of your choosing.

Switch sultanas raisins or dried apricots.

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