Sada Pulao

Name: Sada Pulao
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 1.5 cup basmati rice (washed, soaked 20 minutes, drained); 1 tbsp ghee; 1 tsp cumin seeds; 2 pcs bay leaf; 3 pcs green cardamom (lightly crushed); 4 pcs cloves; 1 inch cinnamon stick; 6 pcs black peppercorns; 1 pcs star anise; 1 pcs onion (medium, thinly sliced); 2 pcs green chili (slit lengthwise); 0.5 tsp salt; 3 cup water; 2 tbsp cilantro (chopped, for garnish)

RATING

4.6/5(98)

TASTE SCORE

6/10

A simple, aromatic rice dish from Maharashtra where basmati rice is gently cooked with whole spices, onions, and ghee. Light, fragrant, and perfect as a comforting meal base, pairing beautifully with any dal, curry, or raita.

PREP

10m

COOK

25m

SERVES

1 KATORI

316 cal

SERVINGS

METHOD · 6 STEPS

prep · ~20 min
Wash and soak the rice.
Wash the basmati rice in 2-3 changes of water until the water runs clear. Soak in enough water to cover for 20 minutes, then drain well.
temper · ~2 min
Temper the whole spices in ghee.
1.Heat ghee in a heavy-bottomed pot over medium heat.
2.Add cumin seeds and let them sizzle for 30 seconds.
3.Add bay leaf, cardamom, cloves, cinnamon, peppercorns, and star anise. Sauté until fragrant, about 1 minute.
TIPKeep the heat at medium — whole spices need gentle heat to release their oils without burning.
saute · ~5 min
Sauté the onions and green chili.
1.Add the sliced onion and slit green chilies to the pot.
2.Sauté until the onions turn translucent and soft, about 4-5 minutes. No need to brown them deeply.
simmer · ~16 min
Add rice, water, and salt, then cook.
1.Add the drained rice to the pot and gently stir for 1 minute to coat the grains with ghee.
2.Pour in the water and add the salt. Stir once gently.
3.Bring to a rolling boil, then reduce heat to the lowest setting.
4.Cover with a tight-fitting lid and cook for 15 minutes without opening.
TIPDo not stir after adding water — it can break the grains. A tight lid is key for even steaming.
rest · ~5 min
Rest the pulao before serving.
Turn off the heat and let the pot rest, covered, for 5 minutes. This allows the steam to settle and the grains to firm up.
garnish
Fluff gently with a fork and garnish.
Remove the lid. Using a fork, gently fluff the rice to separate the grains. Transfer to a serving dish and sprinkle with chopped cilantro.
TIPUse a fork, not a spoon — a spoon mashes the delicate grains. Fluff from the edges inward.

PRO TIPS

What to keep in mind.

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

1
Soaking basmati rice for 20 minutes ensures each grain stays separate and fluffy after cooking.
2
Temper whole spices over medium heat to release their essential oils without burning or turning bitter.
3
Sauté onions only until translucent — browning them will overpower the delicate aroma of the rice.
4
Do not stir the rice after adding water; stirring breaks the grains and makes the pulao sticky.
5
Let the cooked pulao rest, covered, for 5 minutes off the heat so the steam evenly finishes the grains.
6
Use a fork to fluff the rice gently from the edges inward to keep each grain intact.

RECIPE VARIATIONS

Adapt it for your goals.

vegetable pulao

Vegetable pulao

Add 1/2 cup each of diced carrots, green peas, and green beans along with the onions for a more complete one-pot meal with extra texture and colour.

vegan

Vegan

Replace ghee with coconut oil or a neutral vegetable oil to keep the dish completely plant-based while still getting a rich flavour base.

low oil

Low-oil

Reduce ghee to 2 teaspoons and dry-roast the whole spices for 30 seconds in the pot before adding a splash of water to sauté the onions — for a lighter version.

HEALTH BENEFITS