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Laksa Pulav

Runa Ganguly
15 minutes
Prep Time
15 minutes
Cook Time
2 People
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Laksa leaves are aromatic herbs used across South East Asia in rice and curries. This is a fusion preparation of our Indian household Pulav cooked with the fragrant Laksa leaves

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Fusion
  • Pan fry
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 2

  1. 200 gms Basmati/any Long grain rice
  2. 1 large onion chopped lengthwise
  3. 4-5 cashews
  4. 1 tspn ginger Garlic paste
  5. 1/2 inch cinnamon stick
  6. 4-5 black pepper corns
  7. 2-3 cloves
  8. 2-3 green cardamom pods crushed
  9. 1 star anise
  10. 1 tspn cumin seeds
  11. 10-12 laksa leaves
  12. 1 tspn salt to taste
  13. water as needed
  14. 1/2 tspn turmeric Powder
  15. 1/2 tspn coriander powder


  1. Melt 1 tbspn ghee and shallow fry 4-5 cashews till brown and keep aside. Soak 200 gms rice
  2. On the same pan brown/caramalise half of one large onion sliced
  3. Add 3 cardamom,cloves,1 star anise, 1 tspn cumin seeds,4 peppers corns, 1/2 inch cinnamon in hot oil
  4. After sautéing the whole spices add remaining onions and sauté till translucent
  5. Add 1 tspn ginger garlic paste and 20 gms green peas, 50 gms French beans chopped and mix well
  6. Throw in 8-10 laksa leaves and add 1/2 Tspn turmeric and coriander powders. Mix well
  7. Add the strained rice , 1 tspn salt to taste and mix well
  8. Add water as needed and cook covered till the rice is fully cooked
  9. Serve hot garnished with caramelised onions, cashews and a few laksa leaves with any raita

Reviews (2)  

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aysha Patel
aysha Patel   Sep-22-2018

What is laksa leaf and where do u get it from

Geetanjali Khanna
Geetanjali Khanna   Dec-06-2017


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