Dad's Half-way Sindhi & Half-way Yellow Rice Pulao





  • Heat oil in a large pot on medium flame for 3 minutes.
  • Once the oil is hot, toss in the cinnamon stick, cardamoms, cloves and bay leaves.
  • Stir-fry these spices gently for 2 minutes until your kitchen is wafting with the aroma of the spices.
  • Add the cumin and mustard seeds followed by the green chillies.
  • Allow them{the mustard and cumin seeds} to battle as the splutter and crackle in the pot.
  • Once they stop fighting in the pot{pun intended!
  • },i.
  • e, to say when they stop spluttering and crackling, add the curry leaves.
  • Stir-fry for 3 minutes.
  • Add garlic and stir-fry now until the raw smell of the garlic is gone and it turns golden brown.
  • Stir in the turmeric powder.
  • Saute all the spices and other ingredients with the turmeric powder for 1- 2 minutes.
  • Then, add the drained rice and stir in the water.
  • Increase heat and bring the mixture to a boil, stirring continuously.
  • Once it comes to a boil, lower flame to medium heat, and cook the rice, stirring continuously, until nearly all the water has been absorbed by the rice.
  • When there is just a little water left, reduce heat to very low and cook, stirring continuously, until all the water has been absorbed by the rice.
  • Remove from flame.
  • Fluff rice with a fork.
  • Serve this delicious pulao as a side dish with a curry or as we prefer with our Doodhi Chane ki dal{recipe number:76992} and some fat-free yogurt on the side.
  • Your in for the best Indian food ever!
  • Enjoy!