Dad'S Half-Way Sindhi & Half-Way Yellow Rice Pulao

Name: Dad'S Half-Way Sindhi & Half-Way Yellow Rice Pulao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oil in a large pot on medium flame for 3 minutes.
2
Once the oil is hot, toss in the cinnamon stick, cardamoms, cloves and bay leaves.
3
Stir-fry these spices gently for 2 minutes until your kitchen is wafting with the aroma of the spices.
4
Add the cumin and mustard seeds followed by the green chillies.
5
Allow them{the mustard and cumin seeds} to battle as the splutter and crackle in the pot.
6
Once they stop fighting in the pot{pun intended!
7
},i.
8
e, to say when they stop spluttering and crackling, add the curry leaves.
9
Stir-fry for 3 minutes.
10
Add garlic and stir-fry now until the raw smell of the garlic is gone and it turns golden brown.
11
Stir in the turmeric powder.
12
Saute all the spices and other ingredients with the turmeric powder for 1- 2 minutes.
13
Then, add the drained rice and stir in the water.
14
Increase heat and bring the mixture to a boil, stirring continuously.
15
Once it comes to a boil, lower flame to medium heat, and cook the rice, stirring continuously, until nearly all the water has been absorbed by the rice.
16
When there is just a little water left, reduce heat to very low and cook, stirring continuously, until all the water has been absorbed by the rice.
17
Remove from flame.
18
Fluff rice with a fork.
19
Serve this delicious pulao as a side dish with a curry or as we prefer with our Doodhi Chane ki dal{recipe number:76992} and some fat-free yogurt on the side.
20
Your in for the best Indian food ever!
21
Enjoy!

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Dad'S Half-Way Sindhi & Half-Way Yellow Rice Pulao falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!