Pulao is a classic spiced rice dish in Pakistan, with variations in many parts of the world. It can be prepared in a variety of ways, incorporating meat and/or various vegetables, but what makes it pulao is the cooking method, which results in fluffy, separated grains of rice. This vegetarian version, paired with a spicy mint raita, is a beautiful way to celebrate fresh spring asparagus. The stalks simmer together with high-quality basmati rice (try Daawat or Zebra) in a cooking broth flavored with shallot, garlic, cinnamon, cumin, and cayenne pepper—I save the tender asparagus tips to add to the pot at the very end so they retain a bit of crunch. I like to use thin asparagus spears, but if you can only find fatter ones, you can slice them lengthwise before cutting into pieces. —Shayma Owaise Saadat
All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
What you’ll need
.jpg)
Food Processor
$70 At Amazon
Stainless Steel Mixing Bowls
$32 At Amazon
Dutch Oven
$100 $80 At Amazon
Citrus Juicer
$15 At Amazon
Medium Skillet
$70 $40 At Amazon
.jpg)
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Place 2 cups high-quality basmati rice in a medium bowl and pour in cold water to cover. Let soak 1 hour.
Step 2
Pulse or blend juice of 1 lemon, 1 green Thai or serrano chile, seeds removed if desired, coarsely chopped, 1 garlic clove, coarsely chopped, 1 cup plain whole-milk yogurt (not Greek), ½ cup coarsely chopped mint, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a food processor or blender until smooth. Transfer to a small bowl and mix in ¼ cup finely chopped dill. Chill raita while you make the pulao.
Step 3
Heat ¼ cup extra-virgin olive oil in a heavy pot with a wide base (preferably 10") over medium-high. Add 1 medium shallot, thinly sliced, and cook, stirring occasionally until softened and golden brown, about 4 minutes. Add one 3" cinnamon stick, 2 tsp. cumin seeds, ¼ tsp. cayenne pepper, and remaining 4 garlic cloves, finely chopped, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and cook, stirring, 1 minute.
Step 4
Drain rice and add to pot with shallot mixture along with 3 cups boiling water. Bring mixture to a boil, then mix in 1 lb. asparagus, preferably thin spears, woody ends trimmed, sliced on a diagonal into ¾"-long pieces, tips reserved, and reduce heat to low.
Step 5
Drape a kitchen towel over pot; cover with a lid. Gather ends of towel together on top of lid around the handle. Secure with a rubber band—like you are tying a ponytail, or man-bun. (This will help create a tight seal for perfectly fluffy rice.) Cook pulao, rotating pot on burner halfway through, 10 minutes. Remove lid and quickly scatter reserved asparagus tips in an even layer on top; replace lid. Cook pulao 5 minutes. Remove pot from heat and let sit, covered, 5 minutes.
Step 6
Heat remaining 2 Tbsp. extra-virgin olive oil in a medium skillet over high. Cook remaining 1 medium shallot, thinly sliced, stirring often, until bronze colored and frizzled, about 4 minutes. Using a slotted spoon, transfer frizzled shallots to paper towels and let drain.
Step 7
Transfer pulao to a platter (or serve straight out of the pot). Scatter frizzled shallots on top and sprinkle with 1 tsp. Aleppo-style pepper or hot smoked Spanish paprika. Serve with raita and lemon wedges alongside.
