Rice Pullao Recipe

Name: Rice Pullao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/4 cup vegetable oil; 1/2 stick cinnamon; 8 whole cloves; 8 whole black peppercorns; 6 pods cardamom, broken; 3 cups basmati rice, * see note; 4 1/2 cups water; 1/2 teaspoon salt; 1 teaspoon turmeric; 1/2 cup golden raisins; 1/4 cup butter; 1 cup sugar

Servings: persons

1/4 cup vegetable oil
1/2 stick cinnamon
8 whole cloves
8 whole black peppercorns
6 pods cardamom, broken
3 cups basmati rice, * see note
4 1/2 cups water
1/2 teaspoon salt
1 teaspoon turmeric
1/2 cup golden raisins
1/4 cup butter
1 cup sugar

1
Soak raisins in warm water and preheat oven to 350 degrees.
2
Heat oil in oven proof pot over medium high heat. Add cinnamon stick, cloves, peppercorns, and cardamom pods. When this mixture starts sputtering, add the rice. Fry the rice until it begins to turn brown.
3
Add water, salt, turmeric. Drain raisins and add. Bring mixture to boil and add butter and sugar.
4
Place lid on the pot and place in preheated oven 20 minutes. DO NOT open lid of pot during this time.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1/4 cup vegetable oil, 1/2 stick cinnamon, 8 whole cloves, 8 whole black peppercorns, and more.

Yes, Rice Pullao falls under the General 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.

Rice Pullao

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