The aromatic aroma of Dill Weed is incredible, it will fill the whole house with it. It is used in so many cultures and in so many cuisines, in so many different ways. Dill Weed is known to aid in in digestion as well especially given to women right after giving birth. The leaves may be beautiful and delicate but they are packed with flavor hence remember, a little goes a long way.
Prep Time: 10 min
Soak Time: 30 min min.
Cook Time: 25 min
Dill Weed – 1 handful or to taste
Basmati Rice – 1 cup. washed
Ghee – 1 tbsp
Cumin Seeds – 1/2 tsp
Bay Leaf – 2
Cinnamon Stick – 1″ pc.
Black Cardamom – 1
Green Cardamom – 1
Cloves – 4
Onion – 1/2 medium, sliced fine
Garlic – 1 tbsp, finely chopped
Ginger – 1 tbsp
Green Chillies – to taste, chopped fine
Salt – to taste
Water – 2 cups
1. Wash and soak Rice for an hour.
2. Pick out the tender Dill Leaves and discard the thick stems.
3. Wash and chop fine the Dill Weeds.
4. In a Pan (with a tight lid), on medium flame, heat the Ghee.
5. Once hot, add in the Cumin Seeds, Bay Leaves, Cinnamon Stick, Black and Green Cardamon, and the Cloves.
6. Allow the Cumin Seeds to change color and add in the Onions, Garlic, Ginger and Green Chillies.
7. Mix and cook till the Onions get a golden color.
8. Add in the drained Rice and Dill.
9. Cook till the moisture has evaporated from the Rice. Mix frequently.
10. Add Salt and Water. Mix and allow it to come to a boil.
11. Reduce the flame to a simmer, cover the pan with a tight lid and allow it to cook for 15 min.
12. Turn off the stove, open the lid and very gently fluff the rice with a fork or the back end of a spatula.
13. Cover the Rice once again and allow it to rest for another 5 minutes before serving.
0 thoughts on “Dill Pulao, Indian Recipe”
Hi, love the site Ladies……learning lots daily, thanks!
Do you sell your “Show me the curry” aprons by any chance??
Didn’t see in the store?
I made the rice according to the recipe and it was very good. My husband loved it. Thank you for the recipe.
This pulao looks yummy! Got to try it. You could also add in some yellow moong daal to it for some color and flavor.
That sounds wonderful Amita! Thanks for the idea 🙂
Ladies i love your recipes as you show the video in a way that you cannot go wrong and describe the places you can go wrong. I love your utensils too.
Where is that frypan from? Ceramic?
I tried the dill rice, came out very nice and was yummy. Thank you for all your unique recipes,they are delicious and easy to follow
Simple recipe, a good introduction for those new to Indian cookery. Also a quick fix for an easy supper.
What would be good dinner acompaniment for this dish?
The Dill Rice I made according to your video and came out well, It tested yummy. Thank your for all your recipes.They are yummy and easy to follow.
Your website is MAGNIFICENT ! I love knowing that you’re right up the road in Frisco, Texas.
I need your advice. For the past several years, I’ve been growing Malabar spinach which grows well in the Texas heat. However, the leaves of this plant are slimy, YUCK.
I’ve heard that there are ways to cook this veg. which eliminates this problem. I’ve dried the leaves and this works in soups, but it’s labor intensive. I would be grateful if you would show how to use this veg. in cooking non-slimy dishes.
Hi, love your pan. Where did u buy and what’s the name of the Pan (kadai). Recipie looks yum.
This is a nice dish but the rice looked uncooked.