Loading...
A fragrant Sindhi rice dish where the hero is whole green cardamom, known as 'phota'. This simple pulao is subtly spiced and pairs perfectly with any dal or curry for a comforting meal.
For 4 servings
Prepare the Rice: Rinse the basmati rice under cold running water until the water runs clear. Soak the rice in ample fresh water for 30 minutes. After soaking, drain it completely in a colander and set aside.
Temper the Spices: Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add the green cardamoms, black cardamom, cloves, cinnamon stick, black peppercorns, and bay leaf. Sauté for about 45 seconds until they become fragrant and sizzle.
Sauté the Onions: Add the thinly sliced onions to the pot. Cook for 6-8 minutes, stirring occasionally, until they soften and turn a light golden brown. Don't let them burn.
Cook the Pulao: Gently add the drained rice to the pot. Stir carefully for 1 minute to coat the grains with the ghee and spices without breaking them. Pour in the water, add the salt, and give it one final gentle stir.
Simmer and Steam: Increase the heat to high and bring the water to a rolling boil. Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes.
Rest and Fluff: Turn off the heat but do not remove the lid. Let the pulao rest for 10 minutes. This allows the residual steam to finish cooking the rice, making each grain perfectly tender. After resting, open the lid and gently fluff the rice with a fork to separate the grains.
A classic Sindhi delicacy, Taryal Macchi features crispy, pan-fried fish fillets coated in a zesty and aromatic spice blend. Wonderfully flavorful on the outside and perfectly tender and flaky on the inside, it's a quick and delicious dish perfect as an appetizer or a main course.
A classic Sindhi delicacy, this sabzi features the unique texture of tender lotus stem (Bhee) and soft potatoes cooked in a tangy and aromatic onion-tomato masala. A truly authentic and flavorful dish that pairs wonderfully with Sindhi phulkas or dal chawal.
A classic Sindhi delight, these pan-fried prawns (Taryal Jhinga) are bursting with flavor from garlic, ginger, and tangy tomatoes. Ready in under 30 minutes, this semi-dry dish is a perfect quick appetizer or a delicious side for your main meal.
A fragrant Sindhi rice dish where the hero is whole green cardamom, known as 'phota'. This simple pulao is subtly spiced and pairs perfectly with any dal or curry for a comforting meal.
This sindhi recipe takes 40 minutes to prepare and yields 4 servings. At 556.51 calories per serving with 10.86g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Serve: Garnish with optional fried onions for extra flavor and texture. Serve the Photey waro Pulao hot with your favorite dal, raita, or curry.
Add 1 cup of mixed vegetables like peas, diced carrots, and green beans along with the onions and sauté for a few minutes before adding the rice.
For a crunchy texture, add a handful of cashews or almonds to the hot ghee along with the whole spices and fry until golden.
Replace the ghee with a neutral vegetable oil or coconut oil to make the dish completely plant-based.
Spices like cardamom, cloves, and black pepper are known carminatives, which can help stimulate digestion, reduce bloating, and alleviate gas.
Basmati rice is a good source of complex carbohydrates, providing sustained energy to the body without causing sharp spikes in blood sugar.
Cinnamon and cloves contain compounds like cinnamaldehyde and eugenol, which possess anti-inflammatory properties that can help combat inflammation in the body.
A typical serving of approximately 340g contains around 450-500 calories, primarily from the carbohydrates in the rice and the fat from the ghee.
It is a good source of carbohydrates for energy, and the whole spices offer digestive benefits. However, it is carb-dense. It's best enjoyed in moderation as part of a balanced meal that includes protein (like dal) and vegetables.
In the Sindhi language, 'Phota' refers to green cardamom pods. Therefore, 'Photey waro Pulao' translates to 'Pulao with Green Cardamoms', highlighting the star ingredient that gives the dish its signature aroma.
This is usually caused by an incorrect rice-to-water ratio, not soaking the rice, or over-stirring. Ensure you use exactly 2 cups of water for every 1 cup of soaked basmati rice and stir gently only once after adding water.
Yes. For an Instant Pot, use the Sauté function for steps 2 and 3. Then, add the rice, salt, and 2.5 cups of water (not 4). Secure the lid and cook on High Pressure for 5 minutes, followed by a 10-minute natural pressure release.