Rice Puloa – a delicious recipe with basmati rice, vegetable oil, onions halved then, cumin seeds, mustard seeds brown, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash rice in cold water and leave to drain well Heat the oil in a saucepan with a good fitting lid and fry the onion until soft & well browned Add cumin seeds & mustard seeds and cook for 1 minute - they should pop Add salt, pepper, ground cumin, coriander and turmeric and stir for 1 minute Add rice and stir to coat in the spices Add the bay leaf, cinnamon, cardamom & cloves Add 600ml boiling water stir to loosen anything that has stuck to the bottom of the saucepan and reduce heat to bare simmer Seal pot very well with a double layer of foil and then the lid Cook very gently for 15 minutes dont peek!
2
Loosen grains with a fork; don't use a spoon as it will crush the rice.
3
Cover and rest for 5 minutes
1801
kcal
Calories
159
g
Fat
103
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 300 grams basmati rice rinsed and drained, 2 tablespoons vegetable oil, 1 medium onions halved then finely sliced, 1/2 teaspoon cumin seeds, and more.
Yes, Rice Puloa 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.
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