Pulao Rice Recipes

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PULAO RICE



PULAO RICE image

Make and share this PULAO RICE recipe from Food.com.

Provided by momaphet

Categories     Rice

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 cup basmati rice
1/4 teaspoon saffron thread
3 black peppercorns
2 -3 cloves
2 -3 cardamoms
2 teaspoons coriander leaves

Steps:

  • Rinse the rice twice under running water and let it soak for 10 minute.
  • Heat the oil in a heavy bottom pan. Add the cardamoms, cloves and peppercorns and cook, stirring for 1 minute. Add the rice and stir-fry for 3 minutes.
  • Add the salt, saffron threads, and water to the rice mixture and reduce the heat. Cover the pan and let simmer over low heat for 20 minutes, or until all water has evaporated. Transfer the rice to serving dish. Serve hot.

INDIAN RICE (PULAO)



Indian Rice (Pulao) image

When I grew up as a child in India, I always enjoyed this wonderful festive rice which was served at weddings or other special occasions. Also good with Indian curry.

Provided by Sigrid

Categories     Side Dish     Rice Side Dish Recipes

Time 1h10m

Yield 16

Number Of Ingredients 13

¼ teaspoon saffron threads or ground turmeric
6 cups boiling water
½ cup vegetable shortening
2 medium onions, chopped
2 (1 inch) pieces cinnamon stick
4 whole cloves
1 teaspoon ground ginger
2 tablespoons ground cumin
1 teaspoon garlic powder
10 cardamom seeds
4 ½ cups long-grain white rice
1 cup plain yogurt
2 teaspoons salt

Steps:

  • Place saffron threads into boiling water, set aside to steep.
  • Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly.
  • Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.

Nutrition Facts : Calories 266.6 calories, Carbohydrate 44.7 g, Cholesterol 0.9 mg, Fat 7.2 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 306.6 mg, Sugar 1.8 g

RICE PILAF



Rice Pilaf image

Five ingredients and three steps is all you need to cook this tasty rice pilaf. Perfect side dish that's ready in just 35 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 4

Number Of Ingredients 5

2 tablespoons butter or margarine
1 small onion, chopped (1/4 cup)
1 cup uncooked regular long-grain rice
2 cups chicken broth
1/4 teaspoon salt

Steps:

  • In 3-quart saucepan, melt butter over medium heat. Cook onion in butter about 3 minutes, stirring occasionally, until tender.
  • Stir in rice. Cook 5 minutes, stirring frequently. Stir in broth and salt.
  • Heat to boiling, stirring once or twice; reduce heat to low. Cover and simmer 16 minutes (do not lift cover or stir); remove from heat. Let stand covered 5 minutes.

Nutrition Facts : Calories 260, Carbohydrate 42 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 0 g, TransFat 0 g

AFGHANI KABLI PULAO



Afghani Kabli Pulao image

This is a delicious kabli pulao made in a pressure cooker. The rice gets infused with flavor and has the perfect texture. This is a must-try! You can also prepare this on your stove top.

Provided by chanty475

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h39m

Yield 6

Number Of Ingredients 19

2 cups sella basmati rice
5 cardamom pods, divided
1 onion, peeled and halved
1 whole head garlic, loose skins removed
5 whole cloves, divided
2 teaspoons ground black pepper, divided
2 teaspoons cumin seed, divided
1 teaspoon salt
1 teaspoon white sugar
1 cinnamon stick
1 teaspoon paprika
1 teaspoon coriander seeds
3 ½ cups water
1 tablespoon canola oil
1 onion, chopped
1 cup carrots, chopped into matchstick pieces
3 cloves garlic
½ cup raisins
½ cup slivered almonds

Steps:

  • Soak the rice in cool water for 5 minutes. Rinse until water runs clear.
  • Place 4 cardamom pods on a cutting board and lightly crush using the flat side of a knife; transfer to a pressure cooker. Add halved onion, garlic head, 4 cloves, 1 teaspoon black pepper, 1 teaspoon cumin seed, salt, sugar, cinnamon stick, paprika, and coriander seeds. Pour in water to cover.
  • Seal pressure cooker lid and turn heat to high. Cook until pressure cooker whistles once, about 5 minutes. Reduce heat to medium. Wait for 2 more whistles, about 20 minutes. Remove from heat and allow pressure to release naturally, about 10 minutes.
  • Strain broth into a bowl. Clean out the pressure cooker and heat it over medium heat. Add oil and chopped onion; cook and stir until softened and browned, about 7 to 10 minutes. Add carrots; cook until soft, about 3 minutes more. Add raisins, almonds, and strained rice. Add remaining 1 teaspoon black pepper, remaining 1 teaspoon cumin seed, and remaining clove.
  • Crush remaining cardamom seed to a powder and add to the pressure cooker. Mix to combine; pour in enough broth to cover the rice.
  • Increase heat to high and seal the pressure cooker. Cook until the first whistle, 5 to 7 minutes. Reduce heat to medium. Cook for 5 minutes and remove from heat. Let rest for 7 minutes; release the pressure naturally, about 10 minutes. Transfer cooked rice to a serving dish immediately to prevent overcooking.

Nutrition Facts : Calories 378.3 calories, Carbohydrate 70.7 g, Fat 8.2 g, Fiber 3.9 g, Protein 8.5 g, SaturatedFat 0.8 g, Sodium 401.5 mg, Sugar 10.1 g

RICE PILAF



Rice Pilaf image

Make the side dish extra special with this rice dish. It is better then any store bought package mix.-Barianne Wilson, Falfurrias, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 4

2-1/2 cups chicken broth
1 teaspoon dried parsley flakes or fresh minced parsley
2 tablespoons butter
1 cup uncooked long grain rice

Steps:

  • Combine broth, parsley and butter in a saucepan; bring to boil. Stir in rice; cover. Reduce heat; simmer 20 minutes.

Nutrition Facts : Calories 229 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 642mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

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Top Asked Questions

How to cook potato pulao with rice?
for cooking potato pulao in a pan or pot saute everything as mentioned in the recipe in a thick bottomed pan or pot. add soaked rice and then 1.75 cups water. on a low to medium flame, cover and cook till all the water is absorbed and the rice is cooked. depending on the quality of rice, you can add 2 cups water too.
What is your favorite pulao recipe?
A sweet and unconventional pulao, loaded with the goodness of dry fruits, rich cream and few spices. 1. Mix milk, cream, sugar, salt. 2. Drain rice, keep aside. 3. Heat ghee in a heavy pan and add cumin seeds, cinnamon, bay leaf, cardamoms, cloves. 4. When they splutter add rice and fry in ghee for 2 minutes. 5. Add milk mixture and 1/2 cup water.
How do I make non-sticky rice for pulao?
Response: Hi Anjali, follow the given tips to make non-sticky rice. 1. Always use basmati rice for pulao. 2. Wash the rice at least 3-4 times or until water is clear. 3. Do not add more water. For 1/2 cup rice use 1 cup water or follow the instructions given on the backside of rice package to get water amount. 4.
How to make spinach rice recipe (Palak pulao)?
To begin making the Spinach Rice Recipe (Palak Pulao), heat oil in a heavy bottom pan over medium heat. Add cumin seeds, grated ginger and sauté for a few seconds. Stir in the tomatoes, turmeric powder and saute until the tomatoes have softened. Once the tomatoes have softened, stir in the chopped spinach and salt.

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