Khada Masala Pulao (Pilaf aux Épices Entières)
Un basmati parfumé aux épices entières, couronné d'oignons frits croustillants et de noix de cajou dorées.
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Commencer ma semaine gratuiteContinuer avec l'accès gratuitFry onions and cashews
Heat the ghee and fry the onion slowly for 10–12 minutes until deep golden and crisp. Remove with a slotted spoon. Fry the cashews in the same ghee until golden and remove.
Bloom the spices
Add all the whole spices to the ghee and fry for 30 seconds until fragrant.
Cook the rice
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Garnish
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Fry onions and cashews
Heat the ghee and fry the onion slowly for 10–12 minutes until deep golden and crisp. Remove with a slotted spoon. Fry the cashews in the same ghee until golden and remove.
Bloom the spices
Add all the whole spices to the ghee and fry for 30 seconds until fragrant.
Cook the rice
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Garnish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Pulao arrived in India with Persian and Central Asian cooks, and Mughal kitchens developed dozens of versions. Cooking rice with whole spices perfumes every grain without colouring it.
This simple whole-spice pulao is the elegant everyday cousin of the festive biryani.
⭐ Why It's Famous
Light, aromatic and beautiful on the table, it pairs with any rich curry.
💡 Fun Fact
Crisp fried onions — 'birista' — are so important to Mughlai cooking that cooks often fry big batches and store them for weeks.
North India & Hyderabad
17.39°N, 78.49°E
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