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Basmati Rice Recipe |Satvik Rice Pulao 🪔 | Easy No Onion No Garlic Pulao | Quick & Aromatic Rice


 Here’s  detailed, easy, and extremely delicious “Satvik Rice Pulao 🍚” recipe — no onion, no garlic, yet full of aroma, flavor, and purity — perfect for fasting, pooja, or any simple wholesome meal at home 🏡.

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✨ “Satvik Rice Pulao 🪔 | Easy No Onion No Garlic Pulao | Quick & Aromatic Basmati Rice Recipe”

Alternate short titles for reels:
⭐ “Pure Bliss in Every Grain – Satvik Pulao 🪔🍚”
⭐ “Quick 10-Min Pulao – No Onion No Garlic!”
⭐ “Temple-Style Rice Pulao – Fragrant, Light & Delicious”

📝 Summary:

This Satvik Rice Pulao is a fragrant and light rice dish made without onion and garlic, yet packed with flavor from whole spices, ghee, and crunchy dry fruits. It’s ideal for those who prefer simple, pure vegetarian meals or follow Satvik/No Onion-Garlic diets. With just a handful of ingredients, it gets ready in under 25 minutes, making it perfect for everyday cooking or festive fasting meals.

basmati-rice-pulao-no-onion-no-garlic
Basmati Rice 🌾

⏱️ Cooking Time:

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes
  • Serves: 2 to 3

🍳 Equipment Used:

  • Wide bowl (for soaking rice)
  • Wok / Kadai / Deep pan with lid
  • Spatula
  • Measuring cups & spoons

🧂 Ingredients:

IngredientQuantity

1. Basmati rice -1 cup

2. Water – 1¾ cups

3. Ghee – 1½ tbsp

4. Cumin seeds (jeera) – 1 tsp

5. Bay leaf (tej patta) – 1

6. Cloves (laung) – 2

7. Whole black pepper – 5–6

8. Cinnamon stick – 1 small piece

9. Green peas (fresh or frozen) – ¼ cup

10. Cashews – 8–10 (halved)

11. Almonds – 6–8 (halved)

12. Salt – To taste

🔥 Flame & Cooking Temperature:

  • Medium flame for roasting dry fruits and spices.
  • Low flame for simmering rice until cooked.
  • Cooking temperature: 90–95°C during simmering phase (gentle boil).

🍽️ Preparation:

  1. Take 1 cup Basmati rice in a wide bowl.
  2. Wash it 3–4 times until the water runs clear.
  3. Soak in 1¾ cups water for 15–20 minutes.
  4. Chop almonds and cashews into halves and keep aside.

👩‍🍳 Step-by-Step Instructions:

Step 1: Roast the Dry Fruits

  • Heat 1½ tbsp ghee in a wok on medium flame.
  • Add halved cashews and almonds.
  • Roast until golden and crisp.
  • Remove and keep aside on a plate.

👉 Secret Tip 💡: Roast dry fruits slowly on medium flame to release their nutty aroma — this gives the pulao a rich, temple-style fragrance.

Step 2: Sauté the Whole Spices

  • In the same ghee, add:
    • 1 tsp jeera,
    • 1 bay leaf,
    • 2 cloves,
    • 5–6 whole black pepper,
    • 1 small cinnamon stick.
  • Let them crackle until aromatic (about 30 seconds).

Step 3: Add Soaked Rice

  • Drain the soaked rice gently.
  • Add it to the wok.
  • Sauté on low-medium flame for 2 minutes, stirring lightly to coat rice with ghee and spices.

Step 4: Add Vegetables & Seasoning

  • Add ¼ cup green peas and salt to taste.
  • Mix well.

Step 5: Add Water and Cook

  • Pour 1¾ cups water (same water used for soaking, if clean).
  • Stir gently once.
  • Cook on medium flame until water starts boiling.
  • Once it boils, reduce the flame to low, cover with lid, and cook for 10–12 minutes or until all water is absorbed.

Step 6: Final Touch

  • When water is almost absorbed and rice looks fluffy, gently stir once.
  • Add roasted almonds and cashews.
  • Mix softly, cover again, and turn off the flame.
  • Let it rest covered for 5–8 minutes (the rice will fluff up perfectly).

🍛 Serving Ideas:

  • Serve hot with No Onion No Garlic Chole / Kala Chana Curry / Paneer Korma / Curd.
  • Garnish with extra roasted nuts or saffron strands for festive serving.
  • Ideal for Satvik Bhojan, Navratri, or pooja prasad.

🧺 How to Pack:

  • Cool slightly before packing in a tiffin box.
  • Add a small portion of curd or plain yogurt in a separate small container.

🧊 Storage Ideas:

  • Store leftovers in an airtight box in the refrigerator for up to 24 hours.
  • Reheat by sprinkling a little water and microwaving for 40–60 seconds.

🌸 Benefits:

  • Light, easy-to-digest Satvik meal.
  • Ghee + nuts = healthy fats + protein boost.
  • Perfect for vrat, pooja, or detox days.
  • No onion, no garlic — yet flavorful and aromatic.

💡 Tips & Tricks:

  1. Always use aged basmati rice for separate fluffy grains.
  2. Don’t stir rice repeatedly — it can break the grains.
  3. Ghee enhances aroma; don’t replace it with oil.
  4. Add few saffron strands or a pinch of sugar for a subtle royal taste.
  5. Resting the rice after turning off the flame ensures perfect texture.

❓ FAQs:

Q1. Can I make it with brown rice?
Yes, but soak longer (40–45 mins) and increase water to 2 cups.

Q2. Can I add vegetables?
Yes — carrots, beans, or corn go well for a more colorful pulao.

Q3. Why did my rice turn sticky?
You may have added excess water or stirred too much while cooking.

Q4. Can I make it in a pressure cooker?
Yes, cook on low flame for 1 whistle and then rest for 10 minutes before opening.

🌼 Conclusion:

This Satvik No Onion No Garlic Rice Pulao is a pure, aromatic, and quick-to-cook dish that proves simplicity can be divine. With the warmth of ghee, sweetness of dry fruits, and soothing fragrance of basmati, it’s perfect for any sacred or soulful meal. Serve it with chole, paneer curry, or curd — and enjoy bliss in every bite! 🙏🍚

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