Sindhi Pulao-Gift of Sindh Region


Sindhi Pulao is a flavourful and aromatic rice dish that hails from the Sindh region of Pakistan. This one-pot wonder combines fragrant basmati rice with a medley of vegetables and a blend of spices to create a delicious and satisfying meal. Sindhi Pulao is known for its balance of flavours and is a favourite in Sindhi households and beyond.


Sindhi Pulao has its origins in the Sindh region, which is located in the western part of the Indian subcontinent, now part of Pakistan. The dish is influenced by the diverse culinary traditions of the region and reflects the use of aromatic spices and locally available ingredients. Over time, it has gained popularity and become a cherished part of Pakistani and Indian cuisine.

Preparation Time:

15 minutes

Cook Time:

25 minutes

Total Time:

40 minutes




  • 1 cup basmati rice, washed and soaked for 30 minutes
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 onion, thinly sliced
  • 1 green chili, finely chopped (adjust to taste)
  • 1/2 cup mixed vegetables (carrots, peas, beans, etc.), diced
  • 1/2 cup diced bell peppers (red and green)
  • 1/4 cup boiled chickpeas
  • 1/4 cup roasted peanuts
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • Fresh coriander leaves for garnish
  • Lemon wedges for serving


  1. Heat the vegetable oil in a large skillet or pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
  2. Add the thinly sliced onion and sauté until it becomes golden brown and crispy.
  3. Stir in the chopped green chili and sauté for another minute.
  4. Add the diced mixed vegetables and bell peppers. Sauté for 3-4 minutes until they begin to soften.
  5. Drain the soaked basmati rice and add it to the pan. Stir gently to combine with the vegetables.
  6. Add the boiled chickpeas and roasted peanuts to the rice mixture.
  7. Sprinkle turmeric powder, ground coriander, ground cumin, and red chili powder over the rice. Season with salt to taste. Mix well to evenly coat the rice and vegetables with the spices.
  8. Pour 2 cups of water into the pan and bring it to a boil. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed. You can also use a rice cooker for this step.
  9. Once cooked, fluff the Sindhi Pulao with a fork to separate the grains.
  10. Garnish with fresh coriander leaves and serve hot with lemon wedges on the side.

Nutrition Facts (per serving):

  • Calories: 300
  • Total Fat: 12g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 400mg
  • Total Carbohydrates: 40g
  • Dietary Fiber: 5g
  • Sugar: 3g
  • Protein: 8g

Enjoy your homemade Sindhi Pulao, a delightful rice dish that’s bursting with flavors and textures. It’s a complete meal in itself but pairs beautifully with yogurt or raita.

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