Khada Masala Pulao (Pilaf aux Épices Entières)
Un basmati parfumé aux épices entières, couronné d'oignons frits croustillants et de noix de cajou dorées.
Portions
Ingrédients
Nutrition
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Étapes
Fry onions and cashews
Heat the ghee in a wide, lidded 2-3L pot over medium heat. Fry the onion slowly for 10-12 minutes, stirring now and then, until deep golden and crisp, then remove with a slotted spoon. Fry the cashews in the same ghee for about 1-2 minutes until golden, then remove.
- 3 tbsp ghee
- 1 onion
- 30g cashews
✅ C'est prêt quand : onions are deep golden and crisp; cashews are golden
Fry the whole spices
In the same pot with the leftover ghee, still over medium heat, add all the whole spices and fry for about 30 seconds, stirring, until fragrant.
- 4 cardamom pods
- 4 cloves
- 1 cinnamon stick
- 2 bay leaves
- 1 star anise
- 1 tsp shahi jeera
- leftover from step 1 ghee in the pot
✅ C'est prêt quand : spices smell fragrant and sizzle lightly
Cook the rice
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Garnish
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Fry onions and cashews
Heat the ghee in a wide, lidded 2-3L pot over medium heat. Fry the onion slowly for 10-12 minutes, stirring now and then, until deep golden and crisp, then remove with a slotted spoon. Fry the cashews in the same ghee for about 1-2 minutes until golden, then remove.
- 3 tbsp ghee
- 1 onion
- 30g cashews
✅ C'est prêt quand : onions are deep golden and crisp; cashews are golden
Fry the whole spices
In the same pot with the leftover ghee, still over medium heat, add all the whole spices and fry for about 30 seconds, stirring, until fragrant.
- 4 cardamom pods
- 4 cloves
- 1 cinnamon stick
- 2 bay leaves
- 1 star anise
- 1 tsp shahi jeera
- leftover from step 1 ghee in the pot
✅ C'est prêt quand : spices smell fragrant and sizzle lightly
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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