Scallion Pulao


How to Cook Indian

Published by Stewart, Tabori and Chang

This image courtesy of Joseph DeLeo

There are hundreds of ways of taking steamed rice to an exotic level. It is not possible to list them all, because even while you are working on one innovation, ideas for new ones are jostling for attention. I love this pulao because it is simple and crunchy and delicious.




Total Timeunder 30 minutes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish, starch

Dietary Considerationegg-free, kosher, peanut free, soy free, tree nut free, vegan, vegetarian


Taste and Texturechewy, spiced


  • 1½ cups (300 grams) basmati rice
  • 3 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 6 scallions, bulbs thinly sliced, green tops chopped
  • 8 to 10 cloves garlic, sliced
  • 2 teaspoons table salt
  • 1 teaspoon garam masala
  • 1 tablespoon freshly squeezed lemon juice


  1. Put the rice in a large bowl, wash in plenty of water 2 or 3 times, and drain. Add 3 cups (600 ml) water and soak for 30 minutes. Drain in a fine strainer.

  2. Place a nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the cumin. When it begins to change color, add the scallion bulbs and garlic, and sauté for 2 to 3 minutes or until browned.

  3. Gently stir in the rice. Add 3 cups (600 ml) water, the salt, and garam masala, and stir. Lower the heat to low, cover, and simmer for 8 to 10 minutes or until the rice is tender and all the water is absorbed.

  4. Remove from the heat and sprinkle with the lemon juice. Fluff the rice up with two forks, garnish with the scallion tops, and serve immediately.


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