Sindhi pulao (fried onion spiced rice with cashews)

Sindhi pulao is an Indian rice dish from the Sindh region: aromatic, golden-brown, separate-grained basmati seasoned with dark-fried onion, cashews, pepper and garam masala. The long-fried onion gives the sweet, caramelised base.

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Method

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1. Drain the rice and let the water run off well.
2. Heat the oil in a heavy pot over medium heat and fry the onions for 12-15 minutes, stirring often, until dark golden brown. ⏱ Timer: 12 min
3. Add the cashews, chillies, curry leaves, garam masala, pepper, chilli powder and bay leaf and fry for 1 minute. ⏱ Timer: 1 min
4. Add the rice and fry gently for 1-2 minutes, stirring, so it is coated in fat and spices. ⏱ Timer: 1 min
5. Pour in the water, add the salt, bring to the boil over high heat and cook uncovered until the water has dropped to the level of the rice.
6. Cover tightly, turn the heat to its lowest and steam for 10 minutes, then rest for 5 minutes; fluff with a fork and serve hot. ⏱ Timer: 10 min

Source: Wikibooks Cookbook – Sindhi Pulao (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• Fry the onion slowly and patiently: the deep brown colour gives the flavour, but don't burn it or it turns bitter.
• Don't stir while it cooks, so the rice stays separate-grained.
• The rice to water ratio is 1:1.75, but varies with the type of rice.
• Excellent with raita (yogurt salad) or curry.

Frequently asked questions

What's the difference between pulao and biryani?

Pulao is cooked together with the rice in one pot; biryani layers separately prepared components.

Is it vegan?

Yes, made with oil.

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