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We tend to overlook Asparagus as a possible ingredient in Indian cuisine. With its fresh and subtle flavor, not to mention a crisp texture, asparagus is a fabulous addition to an otherwise basic and ordinary pulao recipe. Combine asparagus with the bold flavor of garlic and you’ve got yourself a winner!


Asparagus – 1 lb, cut into 1/2 inch pieces (Keep spears intact)
Basmati Rice – 1 cup, washed and soaked for 30 minutes and drained
Water – 1 3/4 cups
Ghee (Clarified Butter) – 1 Tbsp
Cumin Seeds – 1 tsp
Cinnamon Stick – 2 inch piece
Bay Leaf – 1
Whole Cloves – 4
Black Cardamom – 1
Green Cardamom – 2
Whole Black Peppercorns – 1/2 tsp
Garlic – 6 large cloves, sliced
Green Chilies – to taste, chopped
Onion – 1 medium, sliced thin
Red Bell Pepper – 1/2, cubed
Salt – to taste


1. In a pot with a tight fitting lid, heat Ghee.
2. Add Cumin Seeds and allow them to sizzle for a few seconds.
3. Add Cinnamon Stick, Bay Leaf, Whole Cloves, Black Cardamom, Green Cardamom and Whole Black Peppercorns. Saute for 30 seconds.
4. Add Garlic and Green Chilies and allow Garlic to brown lightly.
5. Add Onions and a little Salt and stir fry them on high heat until lightly caramelized.
6. Add chopped Asparagus and toss to coat in oil.
7. Add drained Basmati Rice and toss again to coat in oil.
8. Add Water and additional Salt to taste and allow mixture to come to a light boil.
9. Reduce heat to a simmer, cover pan and cook for 15 minutes undisturbed.
10. Turn off stove, uncover and fluff pulao gently. Cover once again and allow pulao to rest for 10 minutes before serving.

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