Kanika Pulao
A fragrant and lightly sweet rice dish from Odisha, traditionally offered as prasad. Basmati rice is cooked with ghee, whole spices, cashews, and raisins for a unique festive meal.
For 4 servings
7 steps. 25 minutes total.
- 1
Rinse the basmati rice under cold water until the water runs clear
- a.Soak the rice in ample water for 30 minutes. After soaking, drain it completely using a colander and set aside.
- 2
Heat the ghee in a heavy-bottomed pot or pan over medium heat
- a.Add the cashew nuts and fry for 1-2 minutes until they turn light golden. Remove with a slotted spoon and set aside. In the same ghee, add the raisins and fry for about 30 seconds until they plump up. Remove and keep with the cashews.
- 3
Step 3
- a.To the remaining ghee in the pot, add the bay leaves, cinnamon stick, cloves, crushed green cardamom pods, and black peppercorns. Sauté for about 1 minute until the spices become fragrant.
- 4
Add the drained rice to the pot
- a.Gently sauté for 2 minutes, being careful not to break the delicate grains. This step toasts the rice and enhances its flavor.
- 5
Stir in the turmeric powder, salt, and sugar
- a.Mix gently to coat the rice evenly. Pour in 3 cups of water and give it a final gentle stir. Increase the heat and bring the water to a rolling boil.
- 6
Once boiling, reduce the heat to the lowest possible setting
- a.Cover the pot with a tight-fitting lid and let it simmer for 15-18 minutes, or until all the water is absorbed and the rice is cooked through. Do not open the lid during this time.
- 7
Turn off the heat and let the pulao rest, still covered, for 10 minutes
- a.This crucial step allows the grains to firm up and become fluffy. After resting, open the lid, gently fluff the rice with a fork, and mix in the fried cashews and raisins. Serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use aged, long-grain basmati rice for the best texture and aroma.
- 2Soaking the rice is a non-negotiable step for achieving fluffy, separate grains.
- 3Sautéing the rice in ghee before adding water helps prevent it from becoming mushy and adds a rich, nutty flavor.
- 4Ensure your pot has a tight-fitting lid to trap the steam, which is essential for cooking the rice perfectly.
- 5Let the pulao rest for at least 10 minutes after cooking. This step allows the grains to firm up and absorb any remaining moisture.
Adapt it for your goals.
Jaggery Version
For a more traditional and earthy sweetness, replace the white sugar with an equal amount of grated jaggery (gud).
Nut FreeNut-Free
Omit the cashew nuts for a nut-free version. You can add some toasted melon seeds (magaz) for a similar texture.
Coconut FlavorCoconut Flavor
Add 2 tablespoons of freshly grated coconut along with the rice for a subtle coastal flavor, which is also common in Odia cuisine.
VeganVegan
To make this recipe vegan, simply replace the ghee with an equal amount of coconut oil or a neutral vegetable oil.
Why this is on our healthy list.
Provides Sustained Energy
The primary ingredient, basmati rice, is a rich source of complex carbohydrates, providing a steady and sustained release of energy to fuel your body and brain.
Source of Healthy Fats
Ghee and cashew nuts contribute healthy fats, including monounsaturated fats and butyric acid, which are beneficial for heart health and help in the absorption of fat-soluble vitamins.
Aids Digestion
The whole spices used, such as cloves, cardamom, and black pepper, are known in traditional medicine to stimulate digestive enzymes, promoting better digestion and gut health.
Frequently asked questions
Kanika Pulao, also known as 'Mitha Pulao', is a traditional sweet and savory rice dish from the state of Odisha in India. It is often prepared for festivals and offered as 'prasad' (a religious offering) in temples, most notably the Jagannath Temple in Puri.