Grain Free Indian Pulao Stuffing

Indian Pulao Stuffing

Thanksgiving just isn’t complete without stuffing. Growing up, I only ever ate American stuffing, typically with celery, apples, and herbs. It was comforting and delicious.

To go with the Indian-fusion theme of many of my Thanksgiving dishes, I wanted to make a stuffing that celebrated Indian flavors without losing out on the structure and elements of stuffing. Enter pulao, a traditional Indian rice dish that usually is cooked until fluffy and topped with onions, cashews, raisins and delicious warm spices like cinnamon, cloves and more.

I use AWG bakery grain free bread to keep this stuffing paleo, and use Indian spices and ingredients found in pulao like the onions, cashews, raisins, and warm spices. I toss some dry grain free bread with this delicious and fragrant mixture and bake it in the oven with lots of ghee and a little veggie stock. It is crispy and toasted on top and soft at the bottom with flavors that remind me of my heritage.

If you make this please leave me a comment and let me know how you liked it! Enjoy!

Indian Pulao Stuffing

Grain Free Indian Pulao Stuffing

Shivangi Rao
By Shivangi Rao
Course Appetizers, Breads, Entrees, Side Dish, Vegetarian Dishes
Servings 4


  • 1 loaf of AWG Bakery rosemary or everyday grain free bread cubed Approximately 3.5 cups; use grain free bread of choice if you do not have AWG Bakery bread
  • 1 tbsp olive oil
  • 1 medium red onion sliced finely
  • 1 medium-large carrot chopped finely
  • 4 shallots sliced finely
  • 1/4 cup raw cashews
  • 1/4 cup raisins
  • 1/4 cup vegetable broth
  • 1 tbsp of ghee or butter or coconut oil
  • 1 tsp cumin seeds
  • 2 cloves garlic chopped or grated
  • 1 tbsp ginger grated
  • 1 tsp garam masala
  • 1/2 tsp cinnamon or 1 inch cinnamon stick
  • 1 bay leaf
  • 3-4 cloves
  • 3 pods green cardamom
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • handful of chopped cilantro for garnish


  • Pre-heat oven to 375 degrees F.
  • Chop loaf of bread into 3/4 inch cubes (or until you have 3 cups of cubed bread pieces)
  • Take a baking dish and place the bread pieces in the dish. Drizzle olive oil on top.
  • Bake in the oven for 10-12 minutes or until brown and toasted.
  • Remove from the oven and set aside. Turn oven off.
  • Heat a skillet with ghee and saute the onions, shallots, garlic, ginger, carrots, cashews and all spices listed. Saute until it is well cooked and onions/shallots are golden brown. After browned, add 1/4 cup of vegetable broth and saute until liquid becomes a bit thick (2-3 minutes).
  • Dump sauteed mixture into a large mixing bowl. Add in toasted bread. Mix everything well.
  • Pre-heat oven to 375 degrees F again.
  • Place all of this in a greased baking dish (I coated the bottom of my baking dish with ghee).
  • Add raisins on top, and drizzle 1 tbsp melted ghee on top of everything.
  • Place in oven covered with foil for 20 minutes.
  • Place in oven again uncovered for 15-20 minutes or until browned and crispy on top.
  • Remove and garnish with chopped cilantro.
  • Serve warm and enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!

Leave a Reply