Tasty Indian Pulao Rice Recipes

PILAU RICE RECIPE

Steps:

• Heat the oil in a large saucepan and gently fry the cardamom and cinnamon until the spices' aromas are released, which should take about 5 minutes.
• Add the onion and gently fry for around 5 minutes, or until it has softened and has become translucent.
• Add the garlic and stir fry for another 2 minutes.
• Tip in the rice, cumin, turmeric, cloves and bay leaves.
• Stir vigorously then pour in the water.
• Turn up the heat, give it another stir then wait for a slow simmering point to be reached.
• Once it slowly simmers, cover the saucepan with a tight-fitting lid and cook for about 15 minutes or until the rice is cooked.
• Fluff up the rice with a fork and serve immediately with your favourite curry. Enjoy!

TASTY INDIAN PULAO RICE

Steps:

• Heat the oil and fry onion until softened.
• Add all the other flavouring ingredients except rice, sultanas, and stock. Heat until becoming aromatic (don't burn them!).
• Add rice, sultanas, and stock, mix.
• Simmer for 10 to 15 minutes depending on the rice you are using. Best way is to check every now and again to see how far along they are.
• If necessary drain excess stock, season, and serve.

INDIAN RICE (PULAO)

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.

DELICIOUS INDIAN CHICKPEAS PULAO

Steps:

• Wash chickpeas in plenty of water and soak overnight in a bowl filled with water or for about 8 hours (overnight is what we do).
• The next day, when you want to prepare this pulao, soak rice for 30 minutes in water after cleaning and washing it in plenty of water.
• Cook rice in 2.
• 5 cups of water, on low-medium flame, partially covered, until all the water has been absorbed by the rice.
• Spread the cooked rice out in a broad plate.
• Allow it to cool.
• Now, pressure cook the chickpeas till it becomes soft.
• In a wok, heat oil on medium flame.
• When hot, add the mustard seeds and curry leaves to the oil and allow the seeds to splutter.
• Once they stop spluttering, add the sliced onions.
• Fry till the onions turn brown.
• Add the chopped tomato and stir-fry for a minute or two.
• In the meantime, grind the coconut, red chillies, turmeric powder and cumin seeds with water (as required) to make a smooth and fine paste.
• Add this paste to the wok.
• Stir well and allow to cook for 4 minutes till the oil starts to come out at the sides of the wok.
• Now add the cooked chickpeas.
• Add salt as required and allow to cook for 5 minutes on medium flame.
• Remove from flame.
• Add this chickpeas mixture to the cooked rice.
• Mix well.
• Add salt if required and the juice of a lemon.
• Garnish with corriander leaves and grated raw mango.
• Serve hot on its own or with plain yoghurt.

PAKISTANI PULAO RECIPE BY TASTY

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.

MATAR PULAO (RICE WITH PEAS)

Steps:

• Heat the oil in a deep heavy skillet over low heat. Add the cloves, cardamom seeds, peppercorns and cinnamon sticks. Cook for a few minutes to bring out the aroma of the spices. Stir the garlic powder and 2 tablespoons of water together to make a paste; mix into the pan with the spices.
• Add the green peas to the pan, cover and cook for about 5 minutes.
• Add the remaining 4 cups of water and rice to the pan. Season with a little salt. Bring to a boil, then cover, and cook for about 15 minutes, until the rice is tender and the water has been absorbed. Taste, and adjust the salt before serving.