A Pakistani vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 50 min

Organic sourcing

Onions and fresh cilantro are worth sourcing organic as they are often grown with pesticides. Rice generally has a modest organic upgrade for less pesticide residue.

Ingredients

• 1 1/2 cups basmati rice
• 2 tbsp extra-virgin olive oil
• 1 large onion, finely sliced
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 2 green chilies, slit
• 1 cup boiled chickpeas
• 1 bay leaf
• 2 cloves
• 1 cinnamon stick
• 4 green cardamoms
• 1/2 tsp cumin seeds
• 1/2 tsp ground turmeric
• 1/2 tsp salt, or to taste
• 2 1/2 cups water
• 1/4 cup fresh cilantro, chopped

Method

1. Rinse the basmati rice in several changes of water until the water runs clear. Soak for 20 minutes, then drain.
2. Heat the olive oil in a large pot over medium heat. Add the onions and sauté until golden brown.
3. Stir in the garlic, ginger, and green chilies, cooking for 2 minutes until fragrant.
4. Add the bay leaf, cloves, cinnamon stick, cardamoms, and cumin seeds; sauté briefly until the spices release their aroma.
5. Mix in the turmeric and boiled chickpeas, stirring to coat in the spices.
6. Add the rice to the pot and sauté for a minute. Pour in the water and add salt, stirring gently.
7. Bring to a boil, then reduce heat to low and cover the pot. Cook until the rice is tender and the water is absorbed, about 15 minutes.
8. Turn off the heat and let the pulao rest for 5 minutes. Fluff with a fork and garnish with fresh cilantro before serving.

Notes

• Soaking rice reduces cooking time and makes grains fluffier.
• For a milder dish, reduce the number of chilies.
• Serve with a side of yogurt for a non-vegan option.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Pakistani recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.