Dad’s Half-way Sindhi & Half-way Yellow Rice Pulao
Cook Time: 45 minutes | Prep Time: 15 minutes | Total Time: 1 hour
Servings: 4 | Calories per serving: 305.8
Description:
This delightful yellow rice, born from a mix of tradition and happy accidents, is an absolute game-changer when paired with your favorite curry. The story behind it makes this dish even more special. What began as an attempt to make a classic yellow rice for a meal of Doodhi Chane ki dal (yellow lentils and white pumpkin lentil curry) quickly turned into a fragrant, flavorful dish that we affectionately call Dad’s Half-way Sindhi & Half-way Yellow Rice Pulao. A mishap with the recipe book resulted in a delicious mistake that led to the most aromatic and beautifully golden yellow rice ever made. With its perfect balance of spices and delicate textures, this pulao is sure to be a hit at any dinner table, especially if you pair it with a rich curry or some tangy yogurt on the side.
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1 ½ cups |
| Water | 6 cups |
| Cinnamon stick | 1 |
| Green cardamoms | 4 |
| Cloves | 2 |
| Bay leaves | 2 |
| Turmeric powder | 1/4 tsp |
| Curry leaves | 1 sprig |
| Garlic (chopped) | 5 cloves |
| Mustard seeds | 4 |
| Cumin seeds | 1 tsp |
| Green chili (slit) | 1 |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 305.8 |
| Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 15.9 mg |
| Carbohydrates | 56.7 g |
| Fiber | 3 g |
| Sugar | 1.3 g |
| Protein | 6.4 g |
Instructions
-
Heat the Oil: Begin by heating oil in a large pot over medium heat for about 3 minutes. The oil should be hot, but not smoking.
-
Infuse the Spices: Once the oil is ready, add the cinnamon stick, green cardamoms, cloves, and bay leaves to the pot. Stir gently and sauté the spices for about 2 minutes. The goal is to release their natural oils and aroma, filling your kitchen with a warm, spicy fragrance.
-
Add Cumin and Mustard Seeds: Next, toss in the cumin seeds and mustard seeds. Follow this by adding the slit green chili. As the mustard seeds begin to crackle and pop, allow them to do their thing. The sizzling sounds will tell you they’re ready. Continue to cook until the popping subsides, signaling that the mustard seeds have fully spluttered.
-
Add Curry Leaves: Once the mustard seeds have stopped cracking, add the fresh curry leaves to the pot. Stir-fry these for an additional 3 minutes, allowing their flavor to meld with the other spices.
-
Garlic Time: Add the chopped garlic to the pot and stir it in. Sauté for about 2-3 minutes until the garlic turns golden brown and the raw smell disappears.
-
Incorporate Turmeric: Stir in the turmeric powder and sauté the mixture for another 1-2 minutes. The vibrant color of the turmeric will begin to infuse the oil and spices, creating the foundation for the bright yellow color of the rice.
-
Add Rice: Now, it’s time to introduce the rice. Add the drained basmati rice into the pot and stir it well so that the rice is evenly coated with the turmeric and spice mix. Let the rice sauté lightly in the mixture for about 2 minutes.
-
Add Water and Boil: Pour the water into the pot, ensuring that the rice is completely submerged. Increase the heat and bring the mixture to a boil. Stir continuously to prevent the rice from sticking to the pot.
-
Cook the Rice: Once the water reaches a boil, reduce the heat to medium-low. Continue to cook, stirring frequently, until nearly all the water has been absorbed by the rice. At this point, there should only be a small amount of water left.
-
Simmer and Finish Cooking: When there’s just a little water left in the pot, reduce the heat to very low. Allow the rice to continue cooking for another 5-10 minutes, stirring occasionally, until all the water has been absorbed and the rice is perfectly cooked. The aroma of the spices should fill your kitchen, and the rice should appear fluffy and light.
-
Fluff the Rice: Remove the pot from the heat and let the rice sit for a few minutes to firm up. Then, using a fork, fluff the rice gently to separate the grains.
-
Serve and Enjoy: Serve this delightful, aromatic yellow rice as a side dish with your favorite curry or, as we love it, with Doodhi Chane ki dal and a dollop of fat-free yogurt on the side. The combination of the yellow rice and the comforting lentil curry is a match made in heaven, offering a balance of spices, texture, and flavor.
Tips:
- Rice Variety: You can also experiment with different types of rice like jasmine or long-grain, but basmati rice adds an authentic fragrance and texture to the pulao.
- Spices: Adjust the amount of turmeric depending on how deep you want the yellow color to be. Feel free to add more green chilies for an extra kick of heat.
- Storage: If you have leftovers, this pulao stores well in the fridge for up to 2 days. Just reheat it with a splash of water to keep the rice moist.
Enjoy this delicious, golden-yellow Sindhi-style pulao with your next meal! Whether it’s a festive family dinner or a simple weeknight feast, this recipe is sure to impress. Don’t forget to let us know how it turns out—happy cooking!
