Seasoned Rice

This Friday HD and I decided to invite one of our relatives for dinner. The only problem was that Friday is working for both of us and the dinner would depend upon my availability to keep the table ready and HD’s availability in general…..he he he. He had got a new project last week so he was uncertain whether he would be able to make it to dinner. So I prepared dinner for 3 and was sitting pretty. Unfortunately, HD got delayed and could return home only in the wee hours of the night and the dinner had to be postponed to breakfast the next morning (but that is another story).

As I said, Friday is working for both of us and I had to rush home early to prepare a feast for three. A daunting task, given there was hardly anything available in the fridge…..I had run out of groceries….So I prepared a mixed veg sabzi, dahi ke aloo, paratha and seasoned rice to give the meal a more festive look. The seasoned rice came out really well. The best part is when you serve them. You remove the lid off the container and this awesome smell just wafts up at you. They look pretty simple but the taste is nothing but royal.

Seasoned Rice

Seasoned Rice

Preparation Time – 20 mins

Servings – 4


2 cups white rice

1 bay leaf

2 cloves

½ inch cinnamon stick

1 pineapple seed

2 tblsp ghee

Wash and soak rice for 30 mins. Heat ghee in a closed container. Add bay leaf, cloves and pineapple seed. Break the cinnamon stick into four pieces and add. Let the spices crackle. Now add rice along with 4-5 cups of water. Cover the container and boil. Let the rice simmer for 10-12 mins till it gets cooked completely. Drain the excess water on a sieve and transfer the rice back into the container. Make sure the lid is removed just before serving to ensure maximum effect.

The rice can be cooked in pressure cooker also. However, add 2 cups of water instead of 4 in this case so that all the water is absorbed by the rice. Keep on high flame till one whistle and then simmer for 10-12 mins. Let the steam escape completely before opening the pressure cooker.


Quick to prepare. Involves little preparation. One dish dinner. Healthy and filling. That is what pulav is. You can make it as rich as you want or serve it without any frills. Pulav can be served with all or any one of these – curd , salad, raita, pickle, gravy, chutney, buttermilk or any other condiment you prefer.

Preparation Time – 30 mins

Servings – 2 people


2 cups basmati rice

Ghee 2 tblsp

Hing one pinch

Zeera 1 tblsp

1 Tejpatta (curry leaves)

1 large potato

1 large onion

A handful of peas

3 cloves

Salt 3 tblsp

Red chilli powder 1 tblsp

Haldi 1 tblsp

Rinse and soak the rice in water for half an hour. Cut potato into 1 inch pieces and soak in water. Dice onion. Heat the cooker and add oil, zeera and hing. When zeera starts to sputter, add tejpatta and cloves. Add the onion, potato, peas, salt, red chilli powder and haldi. Add rice with 2 cups of water. Put the gas on low flame after one whistle for 12-15 minutes.


Tips – Cut carrots into thin one inch pieces and add. You can also add cabbage or fried cauliflower. If you want to increase the nutritional value of pulav, you can also add soya beans. To make it rich, nuts can be added.