One-Pot Sweet Pulao: Hearty, Filling Rice Dish for Dinner!

Name: One-Pot Sweet Pulao
Prep time: 35 min
Cook time: 18 min
Total time: 53 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 cups Basmati Rice; 2 tablespoons Coconut Oil; 2 Bay Leaves; 1 Cinnamon Stick; 1 Black Cardamom Pod; 2 Green Cardamom Pods; 3 Cloves; 1/4 cup Almonds, sliced; 1/4 cup whole Cashews; 2 tablespoons Black Raisins; 1 cup Green Peas; 2 tablespoons Sugar; 1 teaspoon Salt; 2 cups Water

Introduction

Sweet Pulao is a traditional Indian rice dish that combines fragrant basmati rice with warm spices, dried fruits, and nuts. The result is a subtly sweet, aromatic pilaf that pairs well with savory dishes like Aloo Gobi or Chana Masala. This one-pot dish is simple to prepare yet rich in flavor, making it suitable for both everyday meals and festive occasions.

The preparation begins by rinsing and soaking the basmati rice, which helps achieve a light and fluffy texture. Whole spices such as cinnamon, cardamom, and cloves are sautéed in coconut oil to release their aroma, followed by the addition of almonds, cashews, and raisins. These ingredients add both richness and texture, while green peas provide a fresh contrast.

Sweet Pulao stands out for its balance of sweetness and spice. A small amount of sugar enhances the natural flavors without overpowering the dish. The use of coconut oil adds a subtle aroma, but it can easily be swapped with neutral oils or vegan butter depending on preference. This adaptability makes the dish versatile for various dietary needs.

Serving Sweet Pulao warm allows the flavors to come through fully. It pairs well with spicy curries or tangy raita, which complement its mild sweetness. For added flavor and presentation, it can be garnished with fried onions or fresh herbs. Attention to cooking details—like soaking the rice and using the right heat—ensures the best results.

This dish is also practical for meal prep. Leftovers store well in the refrigerator for a few days, making it convenient for quick meals. The recipe can be customized by adjusting the sweetness or adding different vegetables, making Sweet Pulao a flexible and reliable addition to any meal plan.

Recipe Video

Ingredients

2 cups Basmati Rice
2 tablespoons Coconut Oil
2 Bay Leaves
1 Cinnamon Stick
1 Black Cardamom Pod, crushed using mortar and pestle
2 Green Cardamom Pods, crushed using mortar and pestle
3 Cloves
1/4 cup Almonds, sliced
1/4 cup whole Cashews
2 tablespoons Black Raisins
1 cup Green Peas
2 tablespoons Sugar
1 teaspoon Salt
2 cups Water

Instructions

Rinse Rice: Gently wash 2 cups of basmati rice with water until the water runs clear.
Soak Rice: Transfer the washed and drained rice to a large bowl. Add 2 cups of warm water and let it soak for 30 minutes.
Drain Rice: After 30 minutes, drain the soaked rice and set it aside.
Heat Oil: Set a large thick-bottomed pot over medium heat. Add 2 tablespoons of coconut oil.
Saute Spices: Once the oil is hot, add 2 bay leaves, 1 cinnamon stick, 3 cloves, 1 crushed black cardamom pod, and 2 crushed green cardamom pods. Stir-saute for 1 minute or until fragrant.
Toast Nuts: Add 1/4 cup sliced almonds and 1/4 cup whole cashews. Stir-saute for 2 minutes.
Add Raisins: Add 2 tablespoons of black raisins and stir-saute for 30 seconds.
Combine Ingredients: Add the drained rice, 1 cup green peas, 2 tablespoons sugar, 1 teaspoon salt, and 2 cups water. Mix well.
Cook Rice: Cover the pot and cook over medium heat for 16-18 minutes, or until the liquid is absorbed and the rice is fully cooked.
Rest the Rice: Turn off the heat. Half-open the lid and let the pulao rest for 10 minutes.
Fluff and Serve: After 10 minutes, gently fluff the pulao with forks and mix carefully with a spatula. Serve hot with a savory side dish.

Recipe Notes

For extra fluffiness, rinse the rice until the water runs completely clear.
Use warm water to soak the rice for better texture and faster cooking.
Coconut oil enhances the aroma, but any neutral oil or vegan butter can be substituted.
Toast the nuts on medium heat to avoid burning and achieve a rich flavor.
Adjust the sugar to taste if a less sweet version is preferred.
Green peas can be substituted with other vegetables like diced carrots or corn.
Add saffron soaked in warm water for an enhanced fragrance and color.
Ensure the pot has a thick bottom to prevent burning during cooking.
Use a fork to fluff the rice gently to avoid breaking the grains.
Avoid overcooking the rice; check for doneness around the 16-minute mark.
Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
Garnish with fried onions or chopped herbs for added flavor and visual appeal.