Sweet Pulao (Indian Pilaf) is a one-pot dish made using long-grain basmati rice and a combination of aromatics + dried nuts & fruits.
The rice is super fluffy, extremely fragrant, and so delicious. Pair it up with a savory side dish like Aloo Gobi (or Chana Masala) for an amazing dinner/lunch idea.
Sweet Pulao (Indian Pilaf)
- 2 cups basmati rice
- 2 tablespoons coconut oil
- 2 bay leaves
- 1 cinnamon stick
- 1 black cardamom (crushed)
- 2 green cardamoms (crushed)
- 3 cloves
- 1/4 cup almonds (sliced)
- 1/4 cup whole cashews
- 2 tablespoons black raisins
- 1 cup green peas
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 cups water
- Gently wash basmati rice with water (until the water runs clear).
- Transfer the washed (and drained) rice to a large bowl. Add 2 cups of warm water and let it soak for 30 minutes.
- *After 30 minutes* Drain and set aside.
- Set a large (thick-bottomed) pot over medium heat. Add oil.
- Once it's hot, add bay leaves + cinnamon stick + cloves + black cardamom + green cardamoms. Stir-saute for 1 minute, or until fragrant.
- Next, add almonds + cashews. Stir-saute for 2 minutes. Then add raisins and stir-saute for 30 seconds.
- Add the rice + green peas + sugar + salt + water. Mix well.
- Cover the pot and cook over medium heat for 16-18 minutes - or until the liquid is absorbed and the rice is done.
- Turn off the heat. Half-open the lid and allow the pulao to rest for 10 minutes.
- *After 10 minutes* Gently fluff the pulao using forks. Then mix everything gently using a spatula.
- Sweet Pulao (Indian Pilaf) is ready. Serve with a savory side dish.