Pulao Rice Recipe, commonly known as Pulao, is a delicious dish enjoyed worldwide. It’s a versatile rice dish that can be easily customized with various vegetables and spices.
One of the best things about Pulao is its simplicity in preparation and how well it absorbs flavors. It can be served as a side dish or a satisfying main course.
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About Pulao Rice
Pulao Rice Recipe, also known as Vegetable Pulao or Veg Pulao Rice, comes from the Indian subcontinent. It’s a favorite because it’s simple and versatile.
To make it, you cook rice with various veggies and aromatic spices, which adds amazing flavor.
What’s awesome is that you can easily adapt the recipe to fit your taste. For instance, you can swap spices or use whatever vegetables you have at home, allowing for creativity while keeping it comforting.
Usually, Pulao recipe is served with raita or curry, making it a complete meal, and it goes well with Indian breads like naan.
It’s healthier than richer rice dishes since it uses less oil and has plenty of veggies. Overall, Pulao Rice is a fantastic recipe option for a quick, tasty, and nutritious meal!
Health Benefits of Pulao
- Packed with whole grains, vegetables, and proteins, contributing to a balanced diet.
- Easily adapted with different ingredients to suit personal tastes and dietary needs.
- Simple cooking method makes it perfect for busy weeknights or special occasions.
- Spices and fresh ingredients create a delicious dish that appeals to everyone.
Every Sunday, my family and I gather to make Pulao together. We chop vegetables, share stories, and enjoy the delicious smells.
It’s a fun tradition that brings us closer and makes every meal special and memorable!
What is Pulao?
Pulao, also known as pilaf, is a delicious rice dish that mixes spices, vegetables, and sometimes meat.
It started in the Middle East but has been embraced by many cultures.
The key is fragrant rice cooked with sautéed onions and spices like cumin. First, you sauté the onions, then add the rice to toast it.
After that, mix in water and let it simmer until the rice is tender. Pulao can be vegetarian with peas and carrots or meat-based with chicken or lamb.
It’s often served with raita or salad, making it perfect for family gatherings!
How to Make Veg Pulao Recipe
Step by Step Instructions
1. Rinse the Rice
- First, rinse 1 cup of basmati rice under cold water until the water runs clear. This step removes excess starch. If you have time, soak it for 20-30 minutes, then drain.
2. Prepare the Ingredients
- Next, slice the onion thinly, chop the tomato, and dice the mixed vegetables.
3. Heat Oil/Ghee
- In a large pan or pressure cooker, heat 2 tablespoons of cooking oil or ghee over medium heat.
4. Cook Whole Spices
- Then, add 1 teaspoon of cumin seeds, 2-3 cloves, 2 green cardamom pods, a 1-inch cinnamon stick, and 1 bay leaf to the hot oil. Sauté for 1-2 minutes until fragrant.
5. Add Onions
- After that, add the sliced onions and sauté until they turn golden brown (about 5-7 minutes).
6. Add Ginger-Garlic Paste
- Now, stir in 1 tablespoon of ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
7. Add Tomatoes and Spices
- Next, add the chopped tomatoes, ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, and salt to taste. Cook until the tomatoes become soft and the oil separates (about 5 minutes).
8. Add Vegetables
- Then, stir in the mixed vegetables and cook for 3-4 minutes.
9. Add Rice and Water
- Now, gently add the drained rice to the pan and mix it with the vegetables and spices. Pour in 1.5 cups of water and add ½ teaspoon of garam masala if you like.
10. Cook the Pulao
- Bring the mixture to a boil. After that, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed. If you’re using a pressure cooker, close the lid and cook on low heat for 1 whistle. Then, turn off the heat and let it sit for 5 minutes before opening.
11. Garnish and Serve
- Finally, fluff the rice with a fork, garnish with chopped coriander leaves, and squeeze a bit of lemon juice if using.
Cooking Techniques for Pulao
1. Stovetop Method
- First, heat oil in a pan.
- Next, sauté spices, onions, and vegetables.
- Then, add soaked rice and water.
- Finally, cover and simmer until the rice is fluffy.
2. Pressure Cooker Method
- First, follow the stovetop steps to prepare the ingredients.
- Next, add rice and water to the pressure cooker.
- Then, close the lid and cook for 1 whistle.
- After that, let it sit for 5 minutes before opening.
3. Rice Cooker Method
- First, prepare the ingredients as before.
- Next, add everything to the rice cooker.
- Then, turn it on and let it cook until it switches off automatically.
Tips for Perfect Rice
- Always rinse the rice to remove excess starch.
- Soak the rice for at least 20-30 minutes for better texture.
- Use the right water-to-rice ratio (generally 1.5 to 2 cups of water per cup of rice)
Flavor Variations
You can change Pulao's flavor easily! For a spicy Pulao, add more green chilies. For a mild Pulao, use less chili and sweeter spices. To make it aromatic, include cardamom and fresh herbs like mint. These tweaks help you create your perfect Pulao!
Vegetarian and Vegan Options
You can make Pulao for everyone! For vegetarian options, add paneer. For vegan choices, use tofu or chickpeas. Plus, include lots of colorful veggies for extra nutrition and flavor!
Serving Suggestions
To make your Pulao meal complete, serve it with raita for coolness, pickles for spice, or a fresh salad for crunch. These sides enhance the flavors and add variety!
Meal Prep Tips
Cook in Advance: Make Pulao a day or two before you plan to serve it. This helps the flavors blend.
Store Properly: Let it cool, then put it in an airtight container. Store it in the fridge for up to three days.
Reheat Carefully: When you're ready to eat, add a splash of water and cover it. Heat in the microwave or on the stovetop. This keeps the rice fluffy and tasty!
Garnish Fresh: Before serving, add fresh herbs or a squeeze of lemon. This will brighten the flavors!
FAQs
Common vegetables for vegetable pulao include peas, carrots, beans, potatoes, and bell peppers. You can also add mushrooms or corn for additional flavor and variety.
In a pressure cooker, sauté the spices and aromatics first, then add the rice and vegetables. Pour in the water, close the lid, and cook on low heat for 1 whistle. Let the pressure release naturally before opening the lid.
Yes, you can prepare pulao rice ahead of time. Store it in an airtight container in the refrigerator. To reheat, sprinkle a little water over the rice and heat it gently on the stove or in a microwave, stirring occasionally to prevent drying out.
Essential spices for pulao rice include cumin seeds, cloves, green cardamom, cinnamon, and bay leaf. You can also use ground spices such as turmeric, red chili powder, and garam masala for additional flavor.
Common mistakes include not rinsing the rice properly, using too much water, and overcooking the rice. Also, avoid stirring the rice too much during cooking, as this can cause it to become sticky.
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Pulao Recipe
Ingredients
- 1 Cup Basmati rice
- 1.5 Cup Water
- 1 Onion medium, finely sliced
- 1 Tomato medium, chopped
- 1 Green chili  slit (optional, for heat)
- 1 tablespoon Ginger-garlic paste
- 1 Cup Mixed vegetables (carrots, peas, beans, etc.), diced
- 2 tablespoon Cooking oil or ghee
Whole spices:
- 1 teaspoon Cumin seeds
- 2-3 Cloves
- 2 Green cardamom
- 1 Cinnamon stick inch piece
- 1 Bay leaf
Ground spices:
- ¼ teaspoon Turmeric powder
- ½ teaspoon Red chili powder
- ½ teaspoon Garam masala
- Salt to taste
- Fresh coriander leaves a handful, chopped (for garnish)
- 1 teaspoon Lemon juice (optional)
Instructions
Rinse the Rice
- First, rinse 1 cup of basmati rice under cold water until the water runs clear. This step removes excess starch. If you have time, soak it for 20-30 minutes, then drain.
Prepare the Ingredients
- Next, slice the onion thinly, chop the tomato, and dice the mixed vegetables.
Heat Oil/Ghee
- In a large pan or pressure cooker, heat 2 tablespoons of cooking oil or ghee over medium heat.
Cook Whole Spices
- Then, add 1 teaspoon of cumin seeds, 2-3 cloves, 2 green cardamom pods, a 1-inch cinnamon stick, and 1 bay leaf to the hot oil. Sauté for 1-2 minutes until fragrant.
Add Onions
- After that, add the sliced onions and sauté until they turn golden brown (about 5-7 minutes).
Add Ginger-Garlic Paste
- Now, stir in 1 tablespoon of ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
Add Tomatoes and Spices
- Next, add the chopped tomatoes, ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, and salt to taste. Cook until the tomatoes become soft and the oil separates (about 5 minutes).
Add Vegetables
- Then, stir in the mixed vegetables and cook for 3-4 minutes.
Add Rice and Water
- Now, gently add the drained rice to the pan and mix it with the vegetables and spices. Pour in 1.5 cups of water and add ½ teaspoon of garam masala if you like.
Cook the Pulao
- Bring the mixture to a boil. After that, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed. If you’re using a pressure cooker, close the lid and cook on low heat for 1 whistle. Then, turn off the heat and let it sit for 5 minutes before opening.
Garnish and Serve
- Finally, fluff the rice with a fork, garnish with chopped coriander leaves, and squeeze a bit of lemon juice if using.
Notes
Cooking Techniques for Pulao
1. Stovetop Method
- First, heat oil in a pan.
- Next, sauté spices, onions, and vegetables.
- Then, add soaked rice and water.
- Finally, cover and simmer until the rice is fluffy.
2. Pressure Cooker Method
- First, follow the stovetop steps to prepare the ingredients.
- Next, add rice and water to the pressure cooker.
- Then, close the lid and cook for 1 whistle.
- After that, let it sit for 5 minutes before opening.
3. Rice Cooker Method
- First, prepare the ingredients as before.
- Next, add everything to the rice cooker.
- Then, turn it on and let it cook until it switches off automatically.
Tips for Perfect Rice
- Always rinse the rice to remove excess starch.
- Soak the rice for at least 20-30 minutes for better texture.
- Use the right water-to-rice ratio (generally 1.5 to 2 cups of water per cup of rice)
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