🇮🇳 Indian Vegetarian

Kanika Pulao

Name: Kanika Pulao
Prep time: 23 min
Cook time: 31 min
Total time: 54 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; to taste Salt; 1, thinly sliced Onion; 2, slit Green Chili; 2 tbsp Ghee; 1/2 tsp Turmeric Powder; 2 cups, rinsed and soaked 20 minutes Basmati Rice; 2 tsp Whole Garam Masala Spices; 1/4 cup Cashews; 1 cup Grated Coconut

🇮🇳 Indian

Jagannath temple kanika, sweet ghee pulao fit for the gods. One pot, big aroma — a full meal folded into fragrant rice. Plate with mirchi ka salan or a cooling cucumber raita.

Prep 23 min Cook 31 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Saltto taste
Onion1, thinly sliced
Green Chili2, slit
Ghee2 tbsp
Turmeric Powder1/2 tsp
Basmati Rice2 cups, rinsed and soaked 20 minutes
Whole Garam Masala Spices2 tsp
Cashews1/4 cup
Grated Coconut1 cup

Optional extras

Fresh Cilantro2 tbsp, chopped
Golden Raisins2 tbsp

Instructions

1
Wash the basmati rice till the water runs clear and let it soak while you build the masala; drain before it goes in.
2
Melt ghee over medium flame, toast the whole spices briefly, then add the sliced onions.
3
Brown the onions properly, stir in ginger garlic paste, then bloom the powdered spices in the fat.
4
Stir in the grated coconut, cook briefly, then fold in the rice with a light hand so the grains don't break.
5
Add salt and hot water, boil, then cover with a tight lid and a tawa underneath to stop scorching; steam till done and rest before serving.

Chef's tip

A final squeeze of lemon or lime right before serving wakes up every other flavour.

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