By Akshara
March 30, 2026
Chaas wale pulao builds on the traditional use of buttermilk in Indian cooking, where it is valued for its cooling and digestive properties. Cooking rice in buttermilk creates a softer texture with a mild tang, turning a simple staple into something more flavourful yet still light.
1 cup rice 1 cup thin buttermilk 1 cup water 1 tablespoon oil or butter 2 cloves garlic ½ teaspoon cumin seeds Salt Fresh coriander
Wash and soak rice for 20 minutes, then drain.
Heat oil or butter and sauté garlic and cumin seeds until aromatic.
Add rice and toast lightly for a minute.
Pour in buttermilk and water, add salt and cook on low heat until rice is soft and liquid absorbed.
Rest covered, then fluff gently and garnish with fresh coriander before serving.