Plain Pulao As A Main Dish


angladeshi people like to have pulao along with beef during weekends or any occasion. Many housewives may find it difficult to make the pulao tasty enough for everyone.

Here is an easy recipe that you can try at home to entertain your guests and family members.



•             1 kg chinigura rice (of a trusted brand)

•             2 liters water

•             1 cup oil

•             1 cup sliced onions

•             1 tablespoon of sliced ginger or ginger paste

•             4 cardamoms

•             2 cinnamon sticks

•             2 bay leaves

•             2 cloves

•             Salt as needed

•             1 handful of raisins and pistachio or any nuts

•             A few drops of rose water mixed in with a pinch of jafran for food coloring



•             Wash the rice and allow the water to dry for 30 minutes.

•             Boil the water. When the water has almost boiled, heat a pan with oil. Fry 1 tablespoon of the onion slices until the onions turn crispy brown. Set aside these fried onions.

•             In the same pan, add the rest of the onions. Stir and add the sliced garlic, cardamoms, cinnamon sticks, bay leaves and cloves. Fry until the onions turn reddish golden in color.

•             Add the washed chinigura rice and stir well. Sprinkle the salt and continue frying for 10-15 minutes.

•             Pour in the boiled water. Stir. Cook for 5-7 minutes in bubbling hot water.

•             Turn the heat down and put the lid on. Cook for 30 minutes.

•             Sprinkle raisins, pistachio nuts and rose water mixed with a bit of jafran at the end when the pulao has been cooked. This depends on your preference.

•             Sprinkle the fried onions on top of the pulao.

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