Marwari Kabuli Pulao

Name: Marwari Kabuli Pulao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 1.5 cup basmati rice (soaked for 30 minutes, drained); 2 tbsp ghee; 2 tbsp almonds (slivered); 2 tbsp cashews (halved); 2 tbsp golden raisins; 1 pcs bay leaf; 3 pcs green cardamom (lightly crushed); 1 pcs black cardamom (lightly crushed); 1 inch cinnamon stick; 3 pcs cloves; 4 pcs black peppercorns; 0.5 tsp cumin seeds; 1 pcs onion (medium, thinly sliced); 1 inch ginger (julienned); 2 pcs green chili (slit lengthwise); 2.25 cup water; 1 pinch salt; 1 tsp sugar; 6 pcs saffron (strands, soaked in 2 tbsp warm water); 3 tbsp pomegranate seeds (for garnish); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(28)

TASTE SCORE

9/10

A fragrant, mildly sweet rice dish from the Marwari community, loaded with nuts, dried fruits, and delicate whole spices. Each grain of basmati rice cooks up separate and fluffy, while ghee-roasted almonds, cashews, and golden raisins add a luxurious bite. A festive one-pot meal that comes together in under an hour.

PREP

15m

COOK

30m

SERVES

1 KATORI

416 cal

SERVINGS

METHOD · 7 STEPS

prep
Soak the rice and prep the saffron.
1.Wash basmati rice in 3-4 changes of water until water runs clear.
2.Soak rice in enough fresh water for 30 minutes, then drain completely.
3.Soak saffron strands in 2 tablespoons warm water; set aside.
fry · ~3 min
Fry the nuts and raisins.
1.Heat 1 tablespoon ghee in a heavy-bottomed pot over medium heat.
2.Add slivered almonds and fry until light golden (30-40 seconds). Remove with slotted spoon.
3.Add cashews and fry until golden (30 seconds). Remove and set aside.
4.Add golden raisins and fry until they puff up (20 seconds). Remove and set aside with nuts.
TIPWatch the nuts closely — they burn in seconds. Keep them moving in the ghee.
temper · ~1 min
Bloom the whole spices.
1.Add remaining 1 tablespoon ghee to the same pot.
2.Add bay leaf, green cardamom, black cardamom, cinnamon stick, cloves, peppercorns, and cumin seeds.
3.Stir until spices crackle and release their aroma (about 1 minute).
saute · ~5 min
Cook the onion, ginger and green chili.
1.Add sliced onion and sauté until translucent and soft (3-4 minutes).
2.Add julienned ginger and slit green chilies; sauté for 1 more minute.
TIPDon't brown the onions — this pulao is known for its pale, elegant look.
simmer · ~18 min
Cook the rice.
1.Add drained rice to the pot and stir gently for 1 minute to coat grains with ghee.
2.Pour in 2.25 cups water, add salt and sugar; stir once gently.
3.Bring to a boil over medium-high heat, then reduce heat to the lowest setting.
4.Drizzle the saffron-soaked water over the top — don't stir.
5.Cover pot with a tight-fitting lid and let it steam for 15 minutes.
TIPOnce the lid goes on, resist lifting it — steam is what makes each grain separate.
rest · ~5 min
Rest the pulao off the heat.
1.Turn off heat and let the pot sit covered for 5 minutes.
2.Remove the lid and fluff the rice gently with a fork.
assemble
Garnish and serve.
1.Gently fold in the fried nuts and raisins, reserving a few for the top.
2.Transfer to a serving dish and scatter remaining nuts, raisins, pomegranate seeds, and coriander leaves over the top.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the basmati rice for exactly 30 minutes to ensure long, separate grains.
2
Fry nuts and raisins on medium heat and remove them as soon as they color to avoid bitterness.
3
Do not brown the onions — this pulao keeps a pale, elegant look characteristic of Marwari cuisine.
4
Add the saffron water on top without stirring to create delicate golden streaks in the rice.
5
Let the pulao rest for 5 minutes off heat before fluffing to allow steam to finish cooking evenly.
6
Use a heavy-bottomed pot with a tight lid for even heat distribution and no steam loss.

RECIPE VARIATIONS