Idli Rice Pulao (Idli Rice)


Idli Rice Pulao (Idli Rice)

Servings: 1 - 2 people
Difficulty Level - Medium
Preparation Time - 25 minutes
Cook Time - 25 min


  • 1 cup idli rice
  • 1 tablespoon oil or ghee
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 small onion,carrot, capsicum finely chopped
  • 1/4 cup green peas (fresh or frozen)
  • 2 green chilies, slit lengthwise
  • 1/2 teaspoon turmeric powder
  • Salt (to taste), Water (as needed)
  • Fresh coriander leaves, chopped (for garnish)


  • Rinse the idli rice thoroughly and soak it in water for about 30 minutes. Drain the water and set aside.
  • Heat oil or ghee in a pan or pot over medium heat.
  • Add the mustard seeds and cumin seeds to the hot oil and let them splutter.
  • Add the chopped onion, green chilies, and a pinch of salt. Sauté until the onions turn translucent.
  • Add the chopped carrot, capsicum, and green peas. Stir-fry for a few minutes until the vegetables are slightly tender.
  • Add the soaked and drained idli rice to the pot. Mix well with the vegetables.
  • Sprinkle turmeric powder and salt over the mixture. Stir to coat the rice and vegetables evenly.
  • Pour 2 cups of water into the pot and bring it to a boil.
  • Once the water comes to a boil, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the rice is cooked and all the water is absorbed.
  • Remove the pot from the heat and let it sit, covered, for a few minutes.
  • Fluff the rice with a fork and garnish with freshly chopped coriander leaves.
  • Serve the Idli Rice Pulao hot as a standalone dish or with yogurt, raita, or your favorite curry.

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