Whole Spice Infused Pulao
- Vegan
- Indian
- 30 min
- Serves 4
A fragrant rice dish that leans on the full whole spice blend for a layered, complex aroma.
04 · Spices & Masalas
Method
- 1
Temper the whole spices
Heat the ghee and fry the whole garam masala blend for 30–40 seconds until fragrant.
- 2
Cook the onion
Add the onion and cook 6 minutes until golden.
- 3
Add the rice
Stir in the drained rice for a minute to coat it in the spiced ghee.
- 4
Simmer
Add the water and salt, bring to a boil, cover, reduce heat and simmer 12 minutes.
- 5
Rest and serve
Rest covered for 8 minutes, fluff gently, and serve, removing the larger whole spices as you eat if preferred.
Nitra tip
A whole spice blend infuses gently rather than dominating — this pulao should taste balanced, not any single spice standing out.
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