Dad's Half Way Sindhi Half Way Yellow Rice Pulao

Transport your taste buds to a fusion of bold flavors with "Dad's Half Way Sindhi Half Way Yellow Rice Pulao," a hearty, aromatic dish that blends the comfort of traditional Sindhi-style cooking with the vibrant hues of turmeric-infused yellow rice. This recipe features fragrant basmati rice simmered in a medley of warming spices like cardamom, cloves, cinnamon, and cumin, enhanced by the rich, caramelized sweetness of sautéed onions. A hint of heat from green chilies is balanced by optional toppings of roasted cashews and golden raisins for a touch of crunch and sweetness. Finished with a flourish of fresh coriander, this mildly spiced pulao is perfect as a standalone meal or as a flavorful side. Ready in under an hour, it's an ideal choice for quick family dinners or special occasions.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 3.5 cups Water
• 2 tablespoons Ghee (clarified butter)
• 1 large Onion, finely sliced
• 4 pods Green cardamom pods
• 4 pieces Cloves
• 1 2-inch piece Cinnamon stick
• 2 leaves Bay leaves
• 1 teaspoon Cumin seeds
• 1 teaspoon Turmeric powder
• 1.5 teaspoons Salt
• 2 pieces Green chilies, slit lengthwise
• 2 tablespoons Fresh coriander leaves, chopped
• 0.25 cup Roasted cashews (optional)
• 0.25 cup Golden raisins (optional)

Directions

Step 1

Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.

Step 2

Heat the ghee in a heavy-bottomed pot over medium heat. Add the sliced onion and sauté until golden brown and caramelized, about 8-10 minutes.

Step 3

Add the green cardamom pods, cloves, cinnamon stick, bay leaves, and cumin seeds to the pot. Stir for 30 seconds until aromatic.

Step 4

Stir in the turmeric powder and slit green chilies, then add the soaked and drained rice. Gently mix to coat the rice in the spices and ghee.

Step 5

Pour in 3.5 cups of water and add salt. Stir gently to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 15-18 minutes, or until the rice is cooked and the water is fully absorbed.

Step 7

Turn off the heat and let the pulao rest for 5 minutes with the lid on.

Step 8

Fluff the rice gently with a fork. If desired, stir in roasted cashews and golden raisins for an additional layer of flavor.

Step 9

Garnish with freshly chopped coriander leaves and serve hot.

Nutrition Facts

Serving size	(1544.9g)

Amount per serving	% Daily Value*
Calories	1184.4

Total Fat 47.3g	0%
Saturated Fat 21.2g	0%
Polyunsaturated Fat 0g
Cholesterol 72.7mg	0%
Sodium 3720.2mg	0%
Total Carbohydrate 171.9g	0%
Dietary Fiber 12.9g	0%
Total Sugars 39.5g
Protein 25.3g	0%

Vitamin D 0IU	0%
Calcium 292.5mg	0%
Iron 14.3mg	0%
Potassium 1219.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.1%

Protein: 8.3%

Carbs: 56.6%