How To Make Perfect Pulao At Home

Aromatic, light, and perfectly fluffy—this sada pulao is your go-to for a festive table or a cozy weekend meal. Pairs beautifully with chicken rezala, korma, or any rich veg curry.

A delicious plate of jhor jhore pulao garnished with crispy fried onions, ready to be served as a perfect side dish.

 Ingredients:

• 3 cups kalijeera rice

• 4½ cups water

• 2 tbsp milk powder

• 1 tbsp salt (make sure the water tastes salty)

• 2 tbsp cooking oil

• Whole garam masala:

  • 3 green cardamoms

  • 2 medium cinnamon sticks

  • 1 black cardamom

  • 1 bay leaf

  • 4-5 kabab chini

  • 1 tbsp raisins (kishmish)

  • 1 tsp shahi jeera

  • ¾ blade of mace

• ½ cup shredded carrot

• 1 tsp ginger paste

• 5-6 whole green chilies

• 1½ tbsp ghee

• 1¾ tsp sugar

• 2-3 tbsp beresta (crispy fried onions)

Method:

1. Rinse & soak: Gently wash the kalijeera rice a few times until the water runs clear. Soak for 30 minutes, then drain and set aside.

2. Prepare the liquid: In a large pot, add water, milk powder, salt, and oil. Bring it to a boil.

3. Spice infusion: Add green cardamoms, cinnamon sticks, black cardamom, bay leaf, kabab chini, kishmish, shahi jeera, and mace. Cover and let it steep for 2–3 minutes to let the flavors bloom.

4. Add the rice: Stir in the soaked rice and shredded carrot. Add ginger paste and green chilies. Mix gently.

5. Let it float: Keep stirring until the rice rises and starts floating at the top of the water.

6. Steam it right: Lower the heat. Cover the pot with a clean towel or cloth, seal tightly with a lid, and cook on low for 15 minutes. Don’t open the lid during this time!

7. Finish & fluff: Open the lid, fluff the rice gently, then add ghee, sugar, and beresta. Cover again and let it rest for 5 minutes.

Serve With:

Chicken rezala, creamy korma, or your favorite veg curry. This sada pulao is light but flavorful, with jhor jhore grains that never clump. Total winner!