Whole Spice Fragrant Rice (Pulao) Recipe

  • 1/4 cup vegetable oil
  • 10 whole black peppercorns
  • 1 (2 inch) cinnamon stick
  • 3 whole cloves, or more to taste
  • 1 teaspoon cumin seeds
  • 4 pods green cardamom
  • 1 pod black cardamom
  • 1 small onion, chopped
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 teaspoon water, or as needed
  • 1 large potato, sliced
  • 1 tomato, chopped
  • 3 1/2 cups water
  • 1 green chile pepper, slit
  • 1 cup basmati rice
  1. Heat oil in a large pot over medium heat. Add peppercorns, cinnamon stick, cloves, cumin seeds, green cardamom, and black cardamom; cook and stir until starting to sputter, 30 seconds to 1 minute.
  2. Stir onion into the pot; cook until translucent, about 5 minutes. Add garlic paste, ginger paste, and water; cook until fragrant, about 1 minute. Add potato; cook and stir until slightly softened, about 3 minutes. Stir in tomato; cook until juices start to evaporate, about 2 minutes.
  3. Pour water into the pot; add green chile pepper. Bring to a boil. Pour in rice; cook until rice comes up to the surface of the water, 5 to 10 minutes. Cover and simmer over low heat until rice is tender and water is absorbed, 10 to 15 minutes more.