Simplest Pulao

In Parsi cooking, a pulao usually implies rice cooked with meat or fish, but this simple pulao is made with meat stock scented with aromatics. It makes a nice accompaniment to the bhujelu gos or any grilled meat.


  • 1 ½ cups homemade chicken stock or commercial chicken or lamb broth
  • ½ teaspoon Ginger-Garlic Paste
  • 1 tablespoon ghee or clarified butter
  • 1 medium onion, finely chopped
  • 6 black peppercorns
  • 1 cassia leaf or bay leaf
  • 2 cups basmati rice, washed
  • 1 ½ teaspoons salt


  • Place the stock in a small saucepan over medium heat. Unless your stock is made with ginger and garlic, add the paste to the stock and simmer gently about 15 minutes.
  • Heat the ghee over medium heat in a medium saucepan with a tight-fitting lid. Add the onion, peppercorns, and cassia leaf and cook the onions to the verge of browning, stirring occasionally. Add the rice. Give it a quick stir and pour in the stock. Stir in the salt. Bring to a boil; reduce the heat, cover, and simmer over low heat for 15 to 20 minutes. Let stand, covered, at least 10 minutes before gently fluffing up the rice with a fork or chopstick.