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Turkish Pulao Recipe

Turkish Pulao Ingredients:

Turkish Pulao Recipe
Turkish Pulao Recipe
  • Tomatoes – diced, 1 can (15 oz), drained and liquid reserved
  • Onion – 1 small, chopped (3/4 cup)
  • Vegetable oil/ Butter – 2 tbsp/ 2-4 tbsp
  • Garlic – 2 cloves, chopped
  • Long grain rice – 1 1/2 cups
  • Vegetable broth – 3 cups
  • Salt – to taste
  • Ground pepper – as needed

How to make Turkish Pulao:

  • Heat 2 tbsp oil or butter in a heavy saucepan.
  • Add onion to the saucepan and cook over medium-low heat until soft but not brown.
  • Now add the garlic, tomatoes, salt and pepper.
  • Heat until sizzling.
  • Cook over medium heat for 10 minutes or until thick, crushing large tomato chunks with the spoon.
  • Mix in the rice over medium-low heat until coated with the tomato mixture.
  • Fry for 2 minutes, stirring.
  • Add the broth, liquid from the diced tomatoes, salt and pepper.
  • Stir once or twice and bring to a boil.
  • Cover and simmer over very low heat for 18-20 minutes or until the rice is just tender.
  • Adjust seasonings.
  • Let pilaf stand, covered for 10 minutes.
  • Fluff the rice lightly with fork.
  • Serve warm with kababs, stews and or with mint-cucumber raita.

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