Your folders
Your folders
Export 15 ingredients for grocery delivery
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.
Your folders
washingtonpost.com
4.0
(1)
Your folders
recipes.timesofindia.com
Your folders
vegrecipesofindia.com
4.9
(78)
25 minutes
Your folders
marthastewart.com
4.1
(14)
Your folders
marthastewart.com
4.0
(23)
Your folders
gourmandeinthekitchen.com
5.0
(1)
3 minutes
Your folders
recipefunnel.com
1 hours
Your folders
indianhealthyrecipes.com
Your folders
indianhealthyrecipes.com
5.0
(497)
20 minutes
Your folders
bbcgoodfood.com
Your folders
taste.com.au
5.0
(1)
Your folders
washingtonpost.com
5.0
(4)
Your folders
eatingwell.com
Your folders
therecipecritic.com
5.0
(2)
5 minutes
Your folders
foodnetwork.com
4.8
(136)
10 minutes
Your folders
jamjarkitchen.com
5.0
(26)
35 minutes
Your folders
williams-sonoma.com
5.0
(1)
40 minutes
Your folders
taste.com.au
3.5
(2)
85 minutes
Your folders
americastestkitchen.com