Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Indian Rice (Pulao) Recipe
Indian rice pulao represents wonderful festive preparation from childhood in India that was always served at special functions, creating cherished traditional memories and cultural connections. This celebratory rice demonstrates how certain dishes become integral parts of cultural celebrations and family traditions through their special occasion associations. The childhood India connection ensures authentic preparation methods while the wonderful festive nature makes this rice suitable for important gatherings. This special function serving shows how traditional foods maintain cultural significance across generations while creating lasting memories. The festive preparation honors cultural heritage while delivering complex flavors that make celebrations more meaningful and memorable.
When I grew up as a child in India, I always enjoyed this wonderful festive rice which was served at weddings or other special occasions. Also good with Indian curry.
Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
Servings:
16
Yield:
16 servings
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Ingredients
¼ teaspoon saffron threads or ground turmeric
6 cups boiling water
½ cup vegetable shortening
2 medium onions, chopped
2 (1 inch) pieces cinnamon stick
4 whole cloves
1 teaspoon ground ginger
2 tablespoons ground cumin
1 teaspoon garlic powder
10 cardamom seeds
4 ½ cups long-grain white rice
1 cup plain yogurt
2 teaspoons salt
Directions
Place saffron threads into boiling water, set aside to steep.
Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly.
Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.
Nutrition Facts (per serving)
| 267 | Calories |
| 7g | Fat |
| 45g | Carbs |
| 5g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 267 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 2g | 10% |
| Cholesterol 1mg | 0% |
| Sodium 307mg | 13% |
| Total Carbohydrate 45g | 16% |
| Dietary Fiber 1g | 4% |
| Total Sugars 2g | |
| Protein 5g | 10% |
| Vitamin C 1mg | 1% |
| Calcium 56mg | 4% |
| Iron 3mg | 16% |
| Potassium 133mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
