Radish Rice Pulao Recipe

5 from 1 vote

Radish rice pulao can be enjoyed as a side dish or as a main dish, making it a versatile addition to any menu.

Prep Time10

Cook Time15

Total Time25

Course: lunch

Cuisine: Indian

Diet: Vegan

Allergen: Dairy free, Gluten free

Difficulty: Easy

Servings:

Calories: 207kcal

Soak the green moong dal overnight or at least 4 hours if you are using it.
In a large pot or instant pot, heat sesame oil or olive oil over medium-high heat.
2 teaspoon olive oil
Add in bay leaf, cloves and cinnamon stick. Sauté for a minute until fragrant.
2 bay leaves, 4 cloves, ½ inch cinnamon stick, 2 cardamoms
Add chopped tomatoes, radish chunks and all the grounded spice powder to the pot and cook for a 2-3 minutes.
2 cups radish, 1 tomato, ½ teaspoon red chili powder, ¼ teaspoon turmeric powder, ¾ teaspoon garam masala powder
Next, add in the soaked green moong dal (if using) and spices. Stir well.
1 cup green moong dal
Rinse the rice thoroughly and add it to the pot with 1 ½ cups of water.
1 cup basmati rice, 1 ½ cups water
Season with salt to taste.
Mix well and close the instant pot lid, making sure the vent is set to sealing.
Cook on high pressure for 4 minutes, then let it naturally release for 10 minutes before opening the lid.
Fluff the cooked rice with a fork and drizzle a teaspoon of lemon juice and serve hot with raita or your favorite vegetable curry.

Be sure to rinse the rice thoroughly before cooking to remove excess starch. This will help prevent the rice from becoming mushy.
You can use any radish in this recipe, but daikon radishes work best due to their milder flavor and a touch of sweetness.
If you don't have an instant pot, you can cook this dish in a regular pot on the stove on medium heat. Just follow the same steps and adjust the cooking time accordingly.