Pulao is a classic spiced rice dish in Pakistan with variations in many parts of the world. It can be prepared in a variety of ways, incorporating meat and/or various vegetables, but what makes it pulao is the cooking method, which results in fluffy, separated grains of rice. This vegetarian version, paired with a spicy mint raita, is a beautiful way to celebrate fresh spring asparagus. The stalks simmer together with high-quality basmati rice (try Daawat or Zebra) in a cooking broth flavored with shallot, garlic, cinnamon, cumin, and cayenne pepper—I save the tender asparagus tips to add to the pot at the very end, so they retain a bit of crunch. I like to use thin asparagus spears, but if you can only find fatter ones, you can slice them lengthwise before cutting into pieces. —Shayma Owaise Saadat
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Ingredients
4 servings
2
cups high-quality basmati rice
Juice of 1 lemon
1
green Thai or serrano chile, seeds removed if desired, coarsely chopped
5
garlic cloves, 1 coarsely chopped, 4 finely chopped
1
cup plain whole-milk yogurt (not Greek)
½
cup coarsely chopped mint
3
tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided, plus more
¼
cup finely chopped dill
¼
cup plus 2 Tbsp. extra-virgin olive oil
2
medium shallots, thinly sliced, divided
1
3″ cinnamon stick
2
tsp. cumin seeds
¼
tsp. cayenne pepper
1
lb. asparagus, preferably thin spears, woody ends trimmed, sliced on a diagonal into ¾”-long pieces, tips reserved
1
tsp. Aleppo-style pepper or hot smoked Spanish paprika
Lemon wedges (for serving)
Preparation
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.
