Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

Pulao or pilaf can be plain or a festive, elaborate dish with fruit, nuts and spices as here. Rice dishes that reflect these flavours can be found as far afield as Southern Russia, persia and morocco, a legacy of dishes travelling with conquerors and traders.


  • 500 g ( cups) basmati rice
  • 1 teaspoon cumin seeds


Wash the rice in a sieve under cold, running water until the water from the rice runs clear. Drain the rice and put in a saucepan, cover with water and Soak for 30 minutes. Drain.

Place a small frying pan over low heat and dry-roast the cumin seeds until aromatic.

Heat the ghee or oil in a karhai or heavy-based frying pan and fry the almonds and raisins until browned. Remove fro