Indian Rice Exporters Federation: A Basmati Pulao Recipe

The Indian Rice Exporters Federation is an industry organization, not the name of a dish; this recipe is for Indian basmati vegetable pulao. Fragrant rice is cooked with vegetables, whole spices, and a little ghee or oil, then served hot as a main or side. The method keeps the grains distinct and makes a flexible, one-pot meal from familiar ingredients.

Ingredients

2 cups (370 g) aged basmati rice
1 tablespoon (15 ml) ghee or neutral oil
1 tablespoon (15 ml) neutral oil, if using ghee for the other tablespoon; use 2 tablespoons (30 ml) total oil for a dairy-free version
1 medium yellow onion (about 150 g), thinly sliced
1 medium carrot (about 100 g), peeled and diced small
1 cup (120 g) green beans, trimmed and cut into ½-inch (1 cm) pieces
½ cup (75 g) green peas, fresh or frozen
1 small green chile (about 5 g), slit lengthwise, optional
1½ teaspoons (8 g) fine salt, or to taste
1 teaspoon (2 g) cumin seeds
1 small cinnamon stick (about 5 cm / 2 inches)
4 whole green cardamom pods, lightly crushed
4 whole cloves
1 bay leaf
2½ cups (590 ml) water
2 tablespoons (8 g) chopped fresh cilantro, plus extra to serve
1 teaspoon (5 ml) lemon juice, optional

Instructions

Rinse and soak the rice. Put the basmati in a bowl and cover it with cool water. Swirl gently, pour off the cloudy water, and repeat until the water is mostly clear, usually three or four rinses. Cover with fresh water and soak for 15 minutes. While it soaks, slice the onion and prepare the vegetables. Drain the rice well before cooking; leaving excess rinse water in the pot can make the finished grains softer than intended.
Warm the fat and bloom the spices. Set a heavy, lidded saucepan or Dutch oven over medium heat. Add the ghee and oil. When warm, add cumin seeds, cinnamon, cardamom, cloves, and bay leaf. Stir for about 30 seconds, just until fragrant. Keep the heat moderate: spices should sizzle gently, not darken or smoke. If using the optional chile, add it now.
Soften the onion and vegetables. Add the sliced onion and cook for about 5 minutes, stirring now and then, until softened and lightly golden at the edges. Add the carrot and green beans and cook for 2 minutes. Stir in the peas and salt. This brief sauté brings out the vegetables’ flavor while leaving enough cooking time for them to finish with the rice.
Coat the drained rice. Add the drained basmati and fold it gently through the vegetables and spices for about 1 minute. Try not to break the grains by stirring vigorously. Pour in 2½ cups (590 ml) water and scrape the bottom once to loosen any browned bits. Add the cilantro. Taste a small spoonful of the liquid; it should taste pleasantly seasoned, since the rice will absorb it.
Bring the pot to a boil. Raise the heat to medium-high and bring the liquid to a steady boil, which usually takes about 3 minutes. Once it boils, stir only once, cover with a tight-fitting lid, and turn the heat to low. If the lid does not fit snugly, place a clean piece of foil over the pot before putting the lid on, taking care to keep the foil away from the burner.
Simmer until the rice is tender. Cook covered over low heat for 12 minutes. Avoid lifting the lid during this time; escaping steam can leave the top layer undercooked. At the end, check quickly: the water should be absorbed and the rice should be tender but not mushy. If it still seems firm and the pot is dry, sprinkle in 2 tablespoons (30 ml) hot water, cover, and cook for 2 to 3 minutes more.
Rest and fluff. Turn off the heat and leave the pot covered for 10 minutes. This rest allows the moisture to distribute through the rice. Remove the lid, lift out the cinnamon stick and bay leaf if desired, and fluff gently with a fork. Add the optional lemon juice, taste for salt, and scatter over more cilantro. Serve warm, using a wide spoon so the vegetables and grains stay evenly mixed.

Tips

Choose the right rice. Long, aged basmati gives the characteristic aroma and separate grains. If unavailable, another long-grain rice can work, but its aroma and cooking time may differ; follow the package guidance and check doneness rather than assuming the same simmer time.
Measure water after draining. The 2½ cups (590 ml) in this recipe assumes the rice was soaked and drained. Do not pour the soaking water into the pot as well. Too much liquid is a common reason pulao turns sticky.
Keep the heat low after boiling. A high flame can scorch the bottom before the upper rice cooks. Use the smallest burner that can maintain a gentle simmer, and keep the lid closed until the 12-minute check.
Adjust the spice level thoughtfully. Skip the green chile for a mild dish, or leave it whole and remove it before serving for a subtler warmth. Whole spices perfume the rice; they are meant to be picked around, not chewed. If you lack one, leave it out rather than replacing it with a large amount of ground spice.

Serving Suggestions

Serve the pulao as a light vegetarian main with plain yogurt or cucumber raita, a crisp salad, and lemon wedges. A simple raita can be made by stirring 1 cup (245 g) plain yogurt with a little salt and chopped cucumber; keep it cold until serving. For a fuller meal, pair the rice with dal, chickpea curry, or a saucy vegetable dish. The pulao is delicately seasoned, so a tangy pickle or chutney can add a sharper contrast in small portions.

As a side, plan on about ¾ to 1 cup (roughly 150–200 g cooked) per person, depending on the other dishes. For a buffet, transfer it to a warm serving bowl shortly before eating and fluff once more so the steam escapes instead of condensing under a lid. The recipe is filling enough to serve as a main for four, especially with yogurt or lentils alongside it. Offer whole spices on the side if guests would rather not pick them out as they eat.

Variations

Use other vegetables: Replace the beans or carrot with diced potato, cauliflower florets, or chopped bell pepper, keeping the total vegetables close to 2½ cups (about 300 g). Cut firm vegetables small so they cook through with the rice. If using mushrooms or zucchini, use a little less because they release more moisture. Frozen peas can go straight into the pot without thawing.

Make it richer: Replace some or all of the water with low-salt vegetable stock. Stock makes the pulao more savory, so start with less salt and adjust after cooking. A handful of toasted cashews or raisins can be folded in with the cilantro for sweet, crunchy contrast; toast the cashews separately and add them at the end so they stay crisp.

Change the aromatics: A teaspoon of grated ginger or a small amount of minced garlic can be added with the onion. For a more floral aroma, add a pinch of saffron steeped in 1 tablespoon (15 ml) warm water just before covering the pot. Saffron is optional and changes the color as well as the fragrance. For a simpler version, omit the whole spices and use a small pinch of ground cumin, added briefly with the vegetables.

Make it dairy-free: Use 2 tablespoons (30 ml) neutral oil instead of ghee. Ghee contributes a rounded, buttery aroma, while oil keeps the dish dairy-free with a cleaner flavor. The rice-to-water ratio and method remain the same.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a shallow airtight container so they chill evenly. Cooked rice and vegetables keep for 3 to 4 days in a refrigerator at 40°F (4°C) or colder. Do not leave the pot at room temperature for an extended period. For longer storage, freeze portions in airtight, freezer-safe containers for up to 2 months for best texture; thaw overnight in the refrigerator or reheat from frozen with a splash of water.

To reheat a single portion, add 1 to 2 teaspoons (5–10 ml) water, cover loosely, and microwave in short bursts, stirring once so the center heats evenly. On the stovetop, warm it in a covered pan over low heat with a spoonful of water, fluffing gently when hot. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer, and reheat only the portion you plan to eat. The rice may be slightly softer after storage, but a little added water helps restore moisture.

Frequently Asked Questions

Is the Indian Rice Exporters Federation a recipe or a type of rice?
The phrase refers to an industry federation, not to a dish or a rice variety. This page pairs that search term with a practical recipe using Indian basmati rice. Basmati is the rice variety in the pot; pulao is the prepared dish.

Why did my pulao turn sticky?
Common causes include skipping the rinse, not draining soaked rice, adding extra water, or stirring repeatedly while it cooks. Rinse until the water is mostly clear, measure the water after draining, and keep the lid on during the simmer. If the rice is cooked but seems wet, leave it covered off the heat for a few minutes before fluffing.

Can I skip soaking the basmati?
Yes, but soaking helps the grains cook more evenly and can make them less likely to break. If you skip it, rinse and drain the rice well, then expect that the texture or cooking time may vary slightly by brand. Begin checking at the 12-minute mark and add a little hot water if the grains are still firm.

Can I cook this pulao in a rice cooker?
You can, but the result depends on the cooker and its rice setting. Sauté the spices, onion, and vegetables in a pan first, then transfer them to the cooker with the drained rice and measured water. Use the cooker’s standard white-rice setting, and let the rice stand for 10 minutes after the cycle ends before fluffing. Avoid using a quick-cook setting the first time, since it may not allow the vegetables and rice to finish evenly.

Can I double the recipe?
For a larger batch, use a wide, heavy pot so the rice cooks in a reasonably even layer. Double each ingredient, but do not assume the cooking time doubles; keep the covered simmer gentle and check that the center is tender and the liquid absorbed. A very deep or crowded pot can cook unevenly, so making two batches may give more reliable results.

What can I use if I do not have all the whole spices?
Use the spices you have and omit the rest; the recipe will still work. Cumin seeds provide a familiar savory aroma, while cardamom, cloves, cinnamon, and bay add deeper fragrance. Avoid substituting large spoonfuls of ground spice for the whole spices, since ground spices can overpower the rice and may darken or taste bitter when fried.

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