Main Dishesbonappetit3.9
Asparagus Pulao With Minty Lemon Raita
In this Pakistani classic with a springtime twist, rice gets cooked to fluffy perfection in an aromatic broth.
👥 4 Servings👤 Shayma Owaise Saadat📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●food processor
- ●pot
- ●skillet
📝 Preparation Steps
1
Place 2 cups high-quality basmati rice in a medium bowl and pour in cold water to cover. Let soak ⏱️ 1 hour.
high-quality basmati rice2 cups
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.
Juice of 1 lemonplain whole-milk yogurt (not Greek)1 cup
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.
3" cinnamon stick1. cumin seeds2 tsp
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.
. asparagus, preferably thin spears, woody ends trimmed, sliced on a diagonal into ¾"-long pieces, tips reserved1 lb
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.
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.
medium shallots, thinly sliced, divided2
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.
medium shallots, thinly sliced, divided2. Aleppo-style pepper or hot smoked Spanish paprika1 tspLemon wedges (for serving)
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