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A fragrant Sindhi rice dish made with sweet pearl onions and aromatic whole spices. This simple one-pot meal is subtly spiced, allowing the natural flavors of the basmati rice and onions to shine through.
For 4 servings
Prepare the Rice: Wash the basmati rice under cold running water until the water runs clear. Soak the rice in ample 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. Add the cumin seeds, bay leaves, green cardamoms, black cardamom, cloves, cinnamon stick, and black peppercorns. Sauté for 30-45 seconds until fragrant.
Caramelize the Onions: Add the peeled pearl onions to the pot. Sauté for 8-10 minutes, stirring occasionally, until they are deeply golden brown. This step is crucial for the pulao's signature flavor and color.
Sauté Aromatics: Add the ginger-garlic paste and slit green chilies. Cook for about 1 minute until the raw aroma disappears.
Toast the Rice: Gently add the drained rice to the pot. Stir carefully for 1-2 minutes to coat the grains with the ghee and spices, being careful not to break them.
Cook the Pulao: Pour in 3 cups of water and add the salt. Stir once to combine. Bring the water to a rolling boil over high heat.
Steam the Rice: 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.
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A fragrant Sindhi rice dish made with sweet pearl onions and aromatic whole spices. This simple one-pot meal is subtly spiced, allowing the natural flavors of the basmati rice and onions to shine through.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 381.85 calories per serving with 6.38g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Rest and Fluff: Turn off the heat and let the pulao rest, still covered, for 10 minutes. This allows the grains to firm up. After resting, open the lid, gently fluff the rice with a fork, garnish with chopped coriander leaves, and serve hot.
Add 1 cup of boiled chickpeas or paneer cubes along with the rice for a more substantial meal.
Incorporate 1 cup of mixed vegetables like peas, carrots, and green beans. Add them after sautéing the onions and cook for a few minutes before adding the rice.
Garnish with 2 tablespoons of fried cashews or almonds for added texture and richness.
Whole spices like cumin, cloves, and cardamom are known to stimulate digestive enzymes, which can help improve digestion and reduce bloating.
Basmati rice is a good source of complex carbohydrates, providing sustained energy to the body without causing sharp spikes in blood sugar levels.
Spices like cinnamon, cloves, and bay leaves are packed with antioxidants that help fight free radicals and reduce oxidative stress in the body.
If pearl onions are unavailable, you can use shallots (halved or quartered) or one large red onion, thinly sliced. The taste will be slightly different but still delicious.
Varyun Pulao is a moderately healthy dish. Basmati rice provides carbohydrates for energy, and the whole spices offer various health benefits. Using ghee in moderation provides healthy fats. It's naturally gluten-free and can be made vegan by using oil instead of ghee. Portion control is key to including it in a balanced diet.
A single serving of Varyun Pulao (approximately 285g) contains around 330-360 calories. This can vary based on the exact amount of ghee or oil used.
Stickiness usually occurs for a few reasons: not washing the rice enough to remove excess starch, over-stirring the rice after adding water, or using too much water. Ensure you use the correct 1:2 rice-to-water ratio and fluff gently with a fork only after the resting period.
Store leftover pulao in an airtight container in the refrigerator for up to 2-3 days. To reheat, sprinkle a little water over the rice and microwave for 1-2 minutes or gently heat in a pan on the stovetop until warmed through.