Sao Pulao ko English mein kya kehte hain?

साव पुलाव ko English mein Sao Pulao likhte hain.

Kitna time lagta hai?

50 min lagta hai — 25 min taiyari, 25 min pakana.

Sao Pulao

Name: Sao Pulao
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Multiple States Indian
Ingredients: 2g Shahi Jeera / Black Caraway; 30g Spring Onion; 60g methi leaves; 6g salt; 2g coriander powder; 60g Chana Dal; 1g turmeric root; 200g rice; 80g tomato ripe; 6g ginger paste; 12g garlic paste; 1g cinnamon stick; 6g green chillies; 1g Cardamom; 25g Sunflower Oil; 1g Cloves; 1g bay leaf

Authentic Sindhi-Hindu Sao Pulao — 'Sao' means green in Sindhi, naming this for the methi (fenugreek) leaves, fresh green garlic, and spring onions that colour and flavour the rice. Whole spices and shahjeera build a delicate base; half-boiled chana dal goes in with the rice for a one-pot meal. Traditionally served with Sai Bhaji on the side. The shahjeera-and-sizzling-oil drizzle at the end is the Sindhi pulao signature. Distinct from generic Methi Pulao (which is just methi + rice) — Sao Pulao adds the chana dal layer.

Time 50 min · Serves 4 · 318 kcal · Multiple States

Ingredients

Finish

Shahi Jeera / Black Caraway — 2 g (whole)

Main

Spring Onion — 30 g (chopped)
methi leaves — 60 g (plucked leaves)
salt — 6 g (none)
coriander powder — 2 g (powder)
Chana Dal — 60 g (soaked half boiled)
turmeric root — 1 g (powder)
rice — 200 g (rinsed and soaked)
tomato ripe — 80 g (chopped)

Tempering

ginger paste — 6 g (paste)
garlic paste — 12 g (crushed)
cinnamon stick — 1 g (whole)
green chillies — 6 g (slit)
Cardamom — 1 g (whole)
Sunflower Oil — 25 g (heated)
Cloves — 1 g (whole)
bay leaf — 1 g (whole)

Method

Rinse rice in 2-3 changes of water until water runs clearer. Soak in fresh water 15-20 minutes. Drain.
Half-boil chana dal separately: rinse, then boil in 2 cups water for 8-10 minutes until just cooked but firm. Drain. Set aside.
Pluck methi leaves from stems (avoid chopping — chopping releases bitterness). Wash thoroughly, drain.
Heat 2-3 tsp oil in a pressure cooker on medium. Add cardamom, cinnamon, cloves, bay leaf. Sauté 30 seconds until fragrant.
Add crushed garlic, ginger paste, slit green chillies, and chopped spring onions. Sauté 1 minute until garlic is light golden (not brown — Sindhi style is to keep garlic pale).
Add the methi leaves. Cook 3-4 minutes on medium until methi wilts and bitterness mellows.
Add chopped tomato (if using), turmeric, salt, and coriander powder. Stir 1 minute.
Add the soaked drained rice and the half-boiled chana dal. Gently mix to coat. Add 2 cups water (rice is 1:2 ratio for pressure cooker; if using open pot, double the water).
Close pressure cooker. Cook for 2 whistles on medium, then switch off. Let pressure release naturally.
FINAL FLOURISH (Sindhi signature): heat 1 tsp oil in a small ladle until just smoking. Add shahi jeera (black caraway). When it sputters, immediately pour the sizzling oil over the opened pulao. The shahjeera fragrance is the Sindhi pulao signature.
Fluff gently with a fork. Serve hot with Sai Bhaji on the side, plain yogurt, and papad.

Common questions

Sao Pulao ko English mein kya kehte hain?: साव पुलाव ko English mein Sao Pulao likhte hain.
Ek plate Sao Pulao mein kitni calories hoti hain?: 318 kcal per plate.
Kitna time lagta hai?: 50 min lagta hai — 25 min taiyari, 25 min pakana.