Pulao Rice (v)

Pulao Rice (v)

Pulao is a spicy, aromatic dish bursting with the flavour of authentic Indian spices. Simple to prepare, this dish is perfect eaten on its own or as an accompaniment to a hot raita or a lentil dish. If you use vegetable oil instead of ghee this dish is suitable for vegans.

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To Serve

  • Dry Basmati rice
    225 grams
  • Water
    1 litres
  • Ghee or vegetable oil
    2 tbsp
  • Ground almonds
    1 tbsp
  • Star aniseeds
  • Fennel seeds
    0.5 tsp
  • Ground cumin
    0.5 tsp
  • Cinnamon (5cm piece)
  • Black cardamom
  • Whole cloves
  • Bay leaves
  • Frying pan
  • Large saucepan with lid



Boil up 2 pints of water. While it is boiling wash the rice until the water runs more or less clear. Give it a final rinse with hot water and strain. When the water is boiling place rice in and put the lid on. Start timing now. After one minute stir the rice to ensure it is free-flowing.


Replace the lid. Boil for 6 minutes more and taste test. It should nearly be cooked - almost palatable, if so give it one more minute then strain, discarding the water. Heat the oil and fry the spices for one minute. Return the hot rice to the pan and stir-fry. Add the ground almond.


Remove from heat and place it in a pre-warmed serving bowl and keep in a warmer. You can serve it at once or it will keep warm for a couple of hours or more until you are ready.

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