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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat ghee in a kadhai. Add shah jeera, cloves, and star anise. Sauté for a few seconds until fragrant.
Add sliced onions and cook until nicely browned.
Add ginger garlic paste and cook well.
Add salt, cumin powder, coriander powder, black pepper powder, and chilli flakes. Mix well.
Add chopped tomato, finely chopped green chillies, and potatoes. Add a little water, cover and cook until the potatoes are almost tender and the masala is well cooked.
Add soaked rice and gently mix.
Pour in boiled water, cover and cook on low flame until the rice and potatoes are completely cooked and the water is absorbed.
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For a richer flavor, you can substitute ghee with butter.
Adjust the amount of chilli flakes to suit your spice preference.
Can I use regular cumin instead of shah jeera?
Yes, regular cumin can be used, but shah jeera has a more intense flavor.
How can I make the pulao less spicy?
Reduce the amount of green chillies and chilli flakes to make it less spicy.
Can I add other vegetables?
Yes, you can add peas or carrots for additional flavor and nutrition.
What type of rice is best for pulao?
Basmati rice is preferred for its aroma and long grains.
How do I prevent the rice from sticking?
Ensure the rice is well soaked and rinsed before cooking to remove excess starch.
