Pulao Recipes

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PULAO RECIPE | VEG PULAO



Pulao Recipe | Veg Pulao image

Trying to get more vegetables in your diet? Try this vegetarian one pot meal of pulao. Use the vegetables that you like most, like peas, potatoes, and green beans. Make this simple veg pulao that packs a punch of flavor!

Provided by Dassana Amit

Categories     Main Course

Time 40m

Number Of Ingredients 31

1.5 cups basmati rice (- 300 grams, rinsed & soaked for 30 minutes)
water (- as required for soaking)
½ to ¾ cup chopped cauliflower florets
½ to ¾ cup chopped potatoes
¼ cup chopped carrots
⅓ cup green peas (- fresh or frozen)
¼ cup chopped green peas ((french beans))
¼ cup chopped green bell pepper ((capsicum) - optional)
¼ cup sliced baby corn (- optional)
3 tablespoons Ghee (or oil)
1 cup thinly sliced onions (or 1 large onion, sliced)
½ cup chopped tomatoes (or 1 medium sized tomato, chopped)
1 to 1.5 inches ginger (- crushed to a paste in a mortar-pestle)
4 to 5 small to medium garlic cloves
1 to 2 green chillies ((chili pepper))
3 tablespoons chopped coriander leaves ((cilantro))
2 tablespoons chopped mint leaves (- optional)
¼ teaspoon lemon juice (- optional)
2.5 to 3 cups water (or veg stock * check notes below for details. I added 3 cups of water)
salt as required
1 teaspoon cumin seeds (or 1 teaspoon caraway seeds (shah jeera))
5 to 6 whole black pepper (- optional)
1 tej patta ((indian bay leaf))
4 cloves
3 to 4 green cardamoms
1 black cardamom (- optional)
1 small piece of mace (- optional)
1 small star anise (- optional)
1 inch cinnamon
1 small piece of stone flower ((dagad phool or patthar ke phool) - optional)
1 to 2 tablespoons chopped coriander leaves or mint leaves

Steps:

  • Rinse rice till the water runs clear of starch and become transparent while rinsing.
  • Soak the rice in enough water for 30 minutes. Drain all the water and keep the soaked rice aside.
  • Rinse, peel and chop the vegetables.
  • Crush chopped ginger, garlic and green chillies to a paste in a mortar-pestle or grind them in a small mixer or grinder with a bit of water.
  • In a deep thick bottomed pot or pan, heat ghee or oil and fry all the whole spices mentioned above, till the oil becomes fragrant and the spices splutter.
  • Add the onions and saute them till golden. Saute the onions on a low to medium-low flame and stir often for uniform browning.
  • Add the ginger-garlic-green chili paste and saute for some seconds till their raw aroma goes away.
  • Add the tomatoes and saute for 2 to 3 minutes on a low to medium-low flame.
  • Add all the chopped veggies and saute again for 1 to 2 minutes on a low to medium-low flame.
  • Add rice and saute gently for 1 to 2 minutes on a low or medium-low flame, so that the rice gets well coated with the oil.
  • Add water and lemon juice. Mix and stir.
  • Season with salt and stir again.
  • Cover tightly and let the rice cook on a low flame, till the water is absorbed and the rice is well cooked.
  • Check in between a few times to check if the water is enough. Depending on the quality of rice, you may need to add less or more water. With a fork too, you can gently stir the rice without breaking the rice grains.
  • Once the rice grains are cooked, fluff and let the rice stand for 5 minutes.
  • Serve pulao hot with some side salad, sliced onion & lemon wedges or raita. You can also garnish it with chopped coriander or mint leaves or fried cashews or fried onions.

Nutrition Facts : Calories 429 kcal, Carbohydrate 75 g, Protein 9 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 68 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving

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

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

CHICKEN YAKHNI PULAO



Chicken Yakhni Pulao image

Chicken Yakhni Pulao is a wonderful one-pot meal that's filled with flavor and spices. Use bone-in chicken thighs for the best flavor.

Provided by Asma Khan

Yield Serves 6

Number Of Ingredients 16

400g (14 oz/2 cups) basmati rice
Kosher salt
3 Tbsp. neutral oil
2 medium onions, finely sliced
1 kg (2 lb 4 oz) skinless bone-in chicken thighs, cut in half
2 or 3 green chiles (optional)
A few sprigs of mint, to garnish (optional)
6 garlic cloves, cut in half
1 piece fresh ginger (5 cm or 2 inches long), cut into thick slices
6 green cardamom pods
6 cloves
2 pieces cassia bark, each 2.5 cm or 1 inch long
1 black cardamom pod
3 or 4 medium Indian bay leaves
2 heaped Tbsp. fennel seeds
2 tsp. coriander seeds

Steps:

  • Wash the rice in several changes of cold running water until the water runs clear, then place in a bowl and soak for 30 minutes in more fresh cold water with 1⁄2 teaspoon salt.
  • In a frying pan (skillet), heat the oil over a medium-high heat. Add the sliced onions to the pan and fry gently, stirring occasionally, until golden brown and caramelized. Using a slotted spoon, remove the onions from the oil, leaving as much of the oil in the pan as possible to cook the chicken, and place on a plate to drain. Spread the onions across the plate so they crisp as they cool.
  • Keeping the heat on medium-high, add the chicken to the pan and sear it on all sides. Return half the caramelized onions to the pan.
  • To make the spice bag, place the spices in a piece of cheesecloth or muslin and knot the corners securely together so the bag does not open during cooking process.
  • Add the spice bag to the pan. Pour over enough cold water to cover the chicken and add 2 1⁄4 tsp salt. Bring the water to the boil, then lower the heat, cover with a lid and leave to cook for 20 minutes. After 10 minutes, check the chicken to make sure it is not falling apart.
  • Once the chicken is cooked, using a slotted spoon, carefully remove the chicken from the pan and place on a plate, trying to keep the meat on the bone.
  • For the yakhni, you will need approximately twice the volume of stock to rice (so 4 cups of stock to 2 cups of rice). If you have more than 4 cups, reduce the stock. If you have less than 4 cups, add some water.
  • Return the 4 cups of stock to the pan. Drain the rice and add to the pan, together with the chicken and green chiles, if using. Place the pan over a medium-high heat. Leaving the spice bag in the pan, bring the stock to the boil. Once boiling, lower the heat, cover with a lid, and leave to simmer. Check the pan often to see if the stock has been absorbed, but that the rice still retains some bite.
  • At this point, remove the rice pan from the direct heat and reduce the heat to low. Place the rice pan on a tawa (flat iron griddle pan), or the closest thing you have to a tawa-an iron plate or a flat pan-to diffuse the heat. Leave the rice pan on the tawa over a low heat for 10 minutes. Alternatively, place the rice pan in a preheated low oven for 10 minutes.
  • Once the pan has been removed from the heat source, cover the top of the pan with a dish towel and leave it undisturbed for 10 minutes.
  • Check the rice-there should be no liquid at the edges of the pan-and gently run a fork through to lift and separate the grains. To serve, garnish with the remaining caramelized onions and sprigs of mint.

PULAO



Pulao image

The beauty of this easy, warming Indian rice dish is not only that it's all made in one pot, but also that it can easily be adapted - swap in different vegetables (this is a great dish for frozen vegetables!), substitute half the water for coconut milk or tinker with the spice ratios. Traditionally, pulao is eaten with papad (crisps traditionally made of lentils, rice or chickpeas), achaar (pickle) and yogurt - but it's just as great by itself, drizzled with a little extra ghee.

Provided by Priya Krishna

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 cup long-grain basmati rice
3 tablespoons ghee
1 teaspoon cumin seeds
1 teaspoon black peppercorns
1 cinnamon stick
2 bay leaves
5 cloves
1 black cardamom pod (or 2 green cardamom pods)
1/2 teaspoon ground turmeric
1 medium carrot, cut into 1-inch-long sticks
1 small russet potato, cut into small cubes
1/2 cup frozen (or fresh) cauliflower florets
1/2 cup frozen (or fresh) peas
1 teaspoon kosher salt
Papad, yogurt and achaar or melted ghee, for serving

Steps:

  • Thoroughly rinse the rice in a fine-mesh sieve until the water running under the sieve looks clear. Soak the rice in water in a medium bowl for 15 to 20 minutes - close to the time it'll take for you to assemble the other ingredients and cut the vegetables. Drain the rice, ensuring there isn't any excess water dripping off the grains (this will result in mushy pulao).
  • In a medium Dutch oven, melt the ghee over medium heat. Add the cumin seeds, and once they start to brown and dance around in the oil, about a minute, turn the heat down to low and add the remainder of the spices (black peppercorns, cinnamon stick, bay leaves, cloves, cardamom, turmeric). Cook, stirring, for another minute, until fragrant, turn the heat back up to medium and add the vegetables and rice. Toss to coat everything in the oil and spices, and cook, stirring occasionally, until the potatoes are just beginning to soften, 2 to 3 minutes.
  • Add the salt and 2 cups water and bring to a boil over high heat. Once it's boiling, turn the heat down to low, cover and cook for about 15 minutes (if your burner is small, this could be more like 20 minutes). Then, remove from the heat and let the pulao sit, undisturbed and still covered, for 10 minutes. Uncover and gently mix. Serve with papad, yogurt and achaar or simply drizzle with ghee.

PAKISTANI PULAO RECIPE BY TASTY



Pakistani Pulao Recipe by Tasty image

Here's what you need: basmati rice, chicken, yogurt, cumin seeds, onions, mint leaves, green chiles, coriander seed, chili flakes, turmeric, salt, ginger, garlic

Provided by Nimra Shahab

Yield 2 servings

Number Of Ingredients 13

1 lb basmati rice
1 lb chicken, washed and cleaned
1 cup yogurt
1 teaspoon cumin seeds, crushed
2 onions, finely chopped
5 mint leaves
5 green chiles
1 teaspoon coriander seed, crushed
½ tablespoon chili flakes
½ teaspoon turmeric
salt, as required
½ tablespoon ginger, minced
½ tablespoon garlic, minced

Steps:

  • Fry onions in a shallow skillet until light brown. Set aside a few bits for garnishing and once the remaining is golden brown, add When the onion turns golden brown add chicken and fry until golden.
  • To this, add ginger and garlic and saute. Once combined, add salt, cumin seed, coriander seed, chili flakes and turmeric. Once the oil starts to appear along the top, add 1 cup water and let boil.
  • To this, add green chilies and mint leaves. Then add the soaked rice in the pot once the quantity of water is enough for the rice to get cooked. Cook on high flame until the water is reduced.
  • Cover the lid and let the rice cook on low flame for about 15 minutes.
  • Serve warm alongside fresh vegetables and yogurt.

CHICKEN PULAO RECIPE BY TASTY



Chicken Pulao Recipe by Tasty image

You've heard of chicken biryani, but chicken pulao? That's right, it's a thing after all! Fragrant rice, pungent veggies, and an aromatic chicken - you can't really ask for more in an ideal chicken rice (at least, WE don't think so). With this chicken pulao, you really don't have to, either. It's the epitome of comfort in 30 minutes or less. (This Chicken Pulao was 1 of 3 winners in our latest recipe challenge. Find more of our community recipes here.)

Provided by Priyanka Talari

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 22

1 lb bone-in chicken
2 cups basmati rice, washed, rinsed, and soaked in water, for 30 minutes
3 ½ cups water
2 tablespoons vegetable oil
2 bay leaves
4 cloves
4 cardamom pods
1 stick cinnamon
6 cashews
¼ cup red onion, sliced
2 green chiles, optional
1 sprig curry leaf, optional
1 teaspoon garlic, minced
1 teaspoon ginger, minced
salt, to taste
¼ teaspoon turmeric powder
5 mint leaves
2 tablespoons fresh cilantro, finely chopped
2 tablespoons red chili powder
½ teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala powder

Steps:

  • Heat oil in a heavy bottomed pot. To this, add bay leaves, cloves, cardamom pods and cinnamon. Sauté until fragrant.
  • Add cashews and sauté until light golden brown.
  • Next, add onion slices, green chilies, curry leaves, salt and turmeric and fry on medium heat until onions turn golden brown.
  • Add minced garlic and minced ginger. Fry until the raw smell goes off.
  • Add chicken and mix well. Cover and cook on medium-low flame until chicken is almost cooked through.
  • Then add cumin powder, coriander powder, red chili powder, garam masala powder, mint and cilantro. Mix well.
  • Add water and mix well. Adjust the seasoning as needed. Once water is boiling, add soaked rice and gently stir to combine.
  • Cook on high flame for 6 to 8 min. Then, cover and cook on low flame until all the water evaporates and the rice is cooked through, stirring gently.
  • Serve hot with cucumber or onion raita.

Nutrition Facts : Calories 495 calories, Carbohydrate 90 grams, Fat 10 grams, Fiber 3 grams, Protein 11 grams, Sugar 1 gram

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10 INDIAN PULAO RECIPES YOU MUST TRY - BOLDSKY.COM
2015-05-29 10 Indian Pulao Recipes You Must Try. Rice. oi-Staff. By Super. on May 29, 2015. Pulao recipes are an integral part of the Indian cuisine. Indian are avid rice eaters. That is why, we need lots of delicious rice recipes to keep our meals interesting. Pulao recipes are usually made for special occasions.
From boldsky.com


QUICK LUNCH RECIPE: HOW TO MAKE TAWA PULAO IN JUST 10 MINUTES
1 day ago To make tawa pulao, you need cauliflower, beans, carrot, ghee, onions, tomatoes, garam masala, salt, coriander, mint, birista (browned onion) and, of course, precooked rice. First, cut the vegetables and blanch them. Then heat ghee in a pan and add onions in it. Saute until onions turn golden brown in colour. Then add tomatoes and garam masala.
From food.ndtv.com


INDIAN SHRIMP PULAO RECIPE BY SONI SINHA - HONEST COOKING
2013-02-15 Fresh Mint-1/2 cup chopped. Salt to taste. Instructions. Soak the rice in water for 30 mins.If using frozen Shrimp, defrost and rinse.Keep aside. In a deep pot heat the Ghee and Oil. Add the Cardamom, Cloves and Cinnamon. Let it flavor the oil for about a minute. Add sliced onions. Saute until slightly golden.
From honestcooking.com


VEGETABLE PULAO » DASSANA'S VEG RECIPES
Add roughly chopped ginger, garlic and green chilies in a mortar-pestle. Crush to a paste. To know more, swipe up! Learn more. Heat ghee in a thick-bottomed pan. Add the whole spices and fry till they become fragrant. To know the spice list, swipe up! Learn more.
From vegrecipesofindia.com


ALOO PULAO RECIPE | POTATO PULAV - YUMMY TUMMY
2022-02-01 Aloo Pulao Step by Step. Take all your ingredients. First let's make the simple masala..Take one onion in a blender. add in few green chillies. add in ginger and garlic paste or. chopped ginger and garlic. add in fennel seeds and cinnamon. make it into a rough puree. Heat ghee in a pressure cooker or a normal pan..
From yummytummyaarthi.com


CHICKEN PULAO RECIPE (INSTANT POT & STOVETOP) - SWASTHI'S RECIPES
2013-01-20 How to make chicken pulao. 1. Wash and soak rice for about 20 minutes, if using normal rice soak for 30 minutes. Drain off the water and set aside. 2. Marinate chicken with turmeric, chili powder, salt, ginger garlic paste, 1 tsp oil and then yogurt.
From indianhealthyrecipes.com


EASY CHICKEN PULAO RECIPE (INSTANT POT AND STOVETOP METHOD)
2019-04-18 Instant Pot Chicken Pulao. In a mixing bowl, add cleaned chicken with the ingredients mentioned above for marination and mix well. Keep it aside for at least 10-15minutes in the fridge. Wash and soak basmati rice in enough water for 15-20minutes. Once 20 minutes is done drain water from the rice and keep it aside.
From pavaniskitchen.com


PULAO RECIPE | HOW TO MAKE VEGETABLE PULAO - EASIEST RECIPE EVER!
Heat oil in a pan on medium high setting. Add cumin seeds and fry till fragrant. Add minced garlic. Stir and sauté for 15 to 20 seconds, or till the raw smell of garlic goes away. Add the mixed vegetables, green chillies, green onions, salt and pepper. Sauté till the vegetables are tender. Switch the stove off.
From whenavagabondcooks.com


VEG PULAO RECIPE {2 WAYS} MILD & SPICY VEGETABLE PULAV
2015-07-20 Soak them in enough water for 15-20 minutes. Meanwhile, chop the veggies for pulao. 2) After soaking time, discard the water and let it drain. 3) Add the drained rice into a saucepan. Also add carrot, beans and green peas along with some salt. 4) Add water, turn the heat on medium.
From spiceupthecurry.com


CHICKEN PULAO RECIPE - BBC FOOD
Method. To make the chicken stock, put all the ingredients in a large saucepan with 2 pints of water, bring to the boil and simmer for 30 minutes, skimming off any foam.
From bbc.co.uk


EASY & TASTY PULAO RECIPE | STEP BY STEP INSTRUCTION | BITRECIPES
2021-06-19 Like chicken bog, there are many variations of the pulao and this Tawa pulao recipe is one of them. A Little more on the Pulao Recipe. Although we talked about pilaf (or pulao, whatever you want to call it), there are a few more things about this famous rice dish that you should know. Pulao, actually, refers to a collection of dishes. These ...
From bitrecipes.com


BEEF PULAO - MOMMY AND KITCHEN
2021-07-15 Instructions. Heat oil in a wide pot and cook onions in it till slightly golden. Add garlic, ginger, cinnamon sticks, bay leaves, black cardamon, cloves, black pepper, cumin seeds, salt and 1 tablespoon water. Cook them for 2 to 3 minutes. Then add boiled beef and let it cook in the masala for a few minutes.
From mommyandkitchen.com


PULAO RECIPE - RESTAURANT STYLE VEGETABLE PULAO - CUBES N JULIENNES
2019-10-10 Step by step photos. To begin with, First, clean, wash and soak the rice for 30 minutes. After 30 minutes, strain the rice and leave it in a strainer, set it aside. Now, heat ghee or oil or a mix of both in a heavy bottom pan. Add fennel seeds, cumin, cinnamon, star anise, bay leaves, green cardamom, cloves, mace blade and black pepper corns ...
From cubesnjuliennes.com


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