Chaas Wala Pulao Recipe (Light, Tangy Buttermilk Pulao)
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If you love light, comforting rice dishes that don’t feel heavy, this chaas wala pulao is going to be your new favorite. It’s tangy, aromatic, and comes together with pantry staples. Make it in a pot on the stovetop, in an Instant Pot, or in a traditional stovetop pressure cooker using my easy recipe.
Table of Contents
What Is Chaas Wala Pulao?
I like to keep my weekday lunch quick and easy. Pulao and flavored rice dishes fit the bill perfectly. I made Chana Pulao and Pudina Rice last week. So this week, I planned to make my Chaas Wala Pulao. I learned this recipe from my maami long ago, and since then, I have made it many times; every time, it is a hit with my family.
Chaas Wala Pulao is a traditional one-pot North Indian rice preparation in which basmati rice is cooked in buttermilk (chaas) rather than plain water or stock.
This pulao is light and comforting and is perfect for days when you want to eat something flavorful that comes together quickly, too.
Ingredients
- Basmati rice – Use aged, long-grain basmati rice for the best texture. Having said that, this rice dish can be made using any rice variety you have at hand.
- Buttermilk (Chaas) – Do not confuse it with the buttermilk sold at American grocery stores. I make my own chaas with full-fat plain yogurt and water, but you can also buy chaas from Indian grocery stores. I make a few spiced versions of chaas – North Indian Masala Chaas, Maharashtrian Taak, and Kerala Style Sambaram. These Indian drinks are very refreshing on hot summer days.
- Oil – Use any cooking oil to make the pulao. You can also replace oil with ghee to make it even more flavorful.
- Whole Spices – You will need cumin seeds, bay leaves, cloves, and cinnamon.
- Fresh Ingredients – You will need red onions, ginger, green chilies, mixed veggies (carrots, cauliflower, green peas, green beans, or whatever you have), and cilantro (fresh coriander).
- Spice Powders – The pulao is mildly spiced using turmeric powder and my homemade pulao masala. If pulao masala is unavailable, then you can use garam masala in its place.
- Salt – Use salt to taste.
How To Make Chaas Pulao
Soak The Rice
Step 1: Rinse 1 cup of long-grain basmati rice with water 2-3 times and soak it in enough water. Set aside for 15 minutes. Soaking for 15-20 minutes reduces cooking time and produces longer, more separated grains. Unsoaked rice needs more liquid and can turn mushy before the center cooks through.
Make The Chaas (Buttermilk)
Step 2: Add ½ cup of full-fat plain yogurt to a bowl. Whisk well using a wire whisk until smooth and creamy. Add 1 and ¼ cups of water and mix well.
If using store-bought chaas, then skip this step.
Make The Pulao
Step 3: Heat 2 tablespoon oil in a pan over medium-high heat. Once the oil is hot, add 1 teaspoon cumin seeds, 1 bay leaf (cut into small pieces), 2-3 cloves, and 1 inch of cinnamon, and sauté for 4-5 seconds. The spices will release all their flavor in the hot oil.
Step 4: Add ½ cup of sliced red onions and cook until they turn pinkish, stirring frequently.
Step 5: Add 2 teaspoon grated ginger and 2-3 green chilies (slit in half) and cook until onions are golden brown. Do not rush this step; golden-fried onions add a delicious, caramelized flavor to the pulao.
Step 6: Drain the rice and add it to the pan, and sauté for 1 minute. A minute in hot ghee seals the starch on the outside of each grain. This is the single most effective trick for non-sticky pulao.
Step 7: Reduce the heat to low. Add 1 cup of mixed vegetables (I used a mix of green beans, green peas, carrots, and cauliflower), ½ teaspoon turmeric powder, ½ teaspoon pulao masala (or garam masala), 1 teaspoon salt, and chaas, and stir gently to combine. Reducing the heat at this stage is important so that the chaas doesn’t curdle from very high temperature.
Step 8: Cover the pan with a lid and cook undisturbed for 20 minutes. Do not open the pan when the pulao is cooking, otherwise the steam will escape, and the top layer of the rice might remain uncooked.
Step 9: Remove the pan from the heat and let it rest for 5 minutes. Remove the lid and fluff the pulao using a fork. Garnish with 2 tablespoon chopped cilantro and serve hot.
Pro Tips By Neha
Use full-fat curd at room temperature – Low-fat curd has a higher water content and is more likely to split at cooking temperatures. Room-temperature curd blends more smoothly and is gentler on the hot pan.
Fix sour buttermilk – Add 1 tablespoon of milk if your buttermilk is too sour.
Chaas Wala Pulao FAQs
It will curdle only if the heat is too high. Use full-fat curd to make the buttermilk, whisk it smooth before adding, keep it at room temperature, and cook on a low simmer once you add it to the pan.
Yes. Use plain, unsalted, full-fat store-bought buttermilk (chaas). Avoid flavored or sweetened buttermilk. Keep in mind that the buttermilk sold at the American grocery stores is different than what we use in this recipe. You will get Indian buttermilk (chaas) at any Indian grocery store.
Curd Rice (also called Thayir Sadam) is a South Indian dish where cooked rice is mixed with curd (yogurt) after cooking, creating a soft, porridge-like texture. Chaas Wala Pulao is a North Indian dish in which rice is cooked in buttermilk, yielding fluffy, separated grains with a mild tang. The cooking method, texture, spice profile, and serving style are entirely different.
Store leftover Chaas Wala Pulao in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle 2 tablespoons of water over the rice, cover loosely, and microwave for 90 seconds or reheat in a covered pan on very low heat. The tang of the buttermilk deepens overnight, making next-day leftovers especially flavourful.
Unlike plain rice, do not freeze Chaas Pulao. The buttermilk in the rice can separate on thawing, making the texture grainy. This is a fresh-or-refrigerator dish only.
Serving Suggestions
Chaas Wala Pulao is a complete one-pot meal on its own, but it truly shines when paired with the right accompaniments. Because the pulao is mildly tangy and light, it pairs best with bold, dry sabzis or simple dals. Try pairing it with my Bhindi Masala, Aloo Methi, Aloo Gobi, Toor Dal (Arhar Dal), or Dal Makhani for a more indulgent spread
Sometimes, I like to keep it simple and serve it with Boondi Raita or Cucumber Raita to double down on the cooling effect. A sharp Rajasthani Mango Achar or Hing Ka Achar cuts beautifully through the tang, and a roasted or fried papad is a must for the crunch.
This pulao also works wonderfully as a lunchbox dish. Pack it with a dry sabzi, and it stays good at room temperature for 4–5 hours without clumping.
Other Pulao Recipes We Recommend
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Chaas Wala Pulao Recipe (Light, Tangy Buttermilk Pulao)
Ingredients
- 1 cup long-grain basmati rice
- ½ cup full-fat plain yogurt (dahi, curd)
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 bay leaf (tej patta) (cut into small pieces)
- 2-3 cloves (laung)
- 1 inch cinnamon (dalchini)
- ½ cup sliced red onions
- 2 teaspoons grated ginger
- 2-3 green chilies (slit in half)
- 1 cup mixed vegetables (I used a mix of green beans, green peas, carrots, and cauliflower)
- ½ teaspoon turmeric powder
- ½ teaspoon pulao masala (or garam masala)
- 1 teaspoon salt
- 2 tablespoons chopped cilantro (fresh coriander)
Instructions
Soak The Rice
- Rinse the rice with water 2-3 times and soak it in enough water. Set aside for 15 minutes.
Make The Chaas
- Add yogurt to a bowl. Whisk well using a wire whisk until smooth and creamy. Add 1 and ¼ cups of water and mix well.
Make The Pulao
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add cumin seeds, bay leaf, cloves, and cinnamon and saute for 4-5 seconds.
- Add onions and cook until they turn pinkish.
- Add ginger and green chilies and cook until onions are golden brown.
- Drain the rice and add it to the pan, and sauté for 1 minute.
- Add vegetables, turmeric powder, pulao masala (or garam masala), salt, and chaas, and stir gently to combine.
- Reduce the heat to low. Cover the pan with a lid and cook undisturbed for 20 minutes.
- Remove the pan from the heat and let it rest for 5 minutes. Remove the lid and fluff the pulao using a fork. Garnish with cilantro and serve hot.
Pulao Recipe is great