A refined, Mughlai-style rice preparation where fragrant basmati is layered with delicately spiced cauliflower, crisp green beans, caramelized onions, and toasted whole spices, finished with saffron and ghee.
Cook Time
35 mins
Calories
450 kcal
Servings
4-5
Prepare the Rice: Wash the basmati rice thoroughly until the water runs clear. Soak the rice in fresh water for 20 minutes. Drain completely.
Par-Cook the Rice: Bring 4 cups of water to a boil with 1 bay leaf and 1 tsp of salt. Add the soaked rice and cook until it is about 70% done (al dente). Drain immediately and spread the rice on a tray to stop further cooking. Discard the bay leaf.
Prepare the Aromatics and Vegetables: In a heavy-bottomed pan or Dutch oven, heat 2 tbsp of Ghee. Add the sliced onions. Reserve 1/3 of the onions and fry them until dark golden brown and crispy (Birista); set aside. To the remaining onions, add the Cumin Seeds, Black Mustard Seeds, Cardamom, Cloves, and Cinnamon stick. Sauté until fragrant (30 seconds).
Sauté the Sabzi: Add the cauliflower florets and green beans. Sauté on medium-high heat for 5-7 minutes until they develop a slight char. Add the Ginger-Garlic paste and cook for 1 minute.
Build the Masala: Lower the heat. Whisk the Turmeric, Coriander Powder, and Garam Masala into the Greek Yogurt. Add this yogurt mixture to the pan. Cook gently until the yogurt tightens and the oil separates (about 3-4 minutes). Taste and adjust salt.
Layer the Pulao (Dum Technique): Lightly grease the base of the pan used for the masala. Spread half of the par-cooked rice over the vegetable masala. Drizzle with 1/2 tbsp Ghee. Sprinkle half of the saffron milk, half of the fried onions (birista), half of the mint, and half of the cilantro.
Final Layer and Dum: Spread the remaining rice over the first layer. Top with the remaining Ghee, saffron milk, fried onions, cashews, raisins, mint, and cilantro. Cover the pot tightly with a lid (preferably sealing the edges with dough or a heavy tea towel underneath).
Cook on Dum: Cook the pulao on the lowest possible heat for 15-20 minutes. The residual steam will finish cooking the rice and merge the flavors. Turn off the heat and let it rest, undisturbed, for 10 minutes before serving. Gently fluff the pulao with a fork before plating.
