Pulao Recipe
Pulao is a fragrant rice dish made by cooking basmati rice with spices, vegetables, and sometimes meat or legumes. It's sautéed with ingredients like onions and spices, then simmered until tender. Versatile and customizable, pulao is often garnished with fresh herbs, making it a flavorful one-pot meal.
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 Ingredient
- Next, slice the onion thinly, chop the tomato, and dice the mixed vegetables. This way, all your ingredients are ready for the next steps!
Heat Oil/Ghee
- First, in a large pan or pressure cooker, heat 2 tablespoons of cooking oil or ghee over medium heat. This will prepare the base for your cooking!
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
Flavor Variations: Customizing Your Pulao
1. Coconut Pulao: For a richer flavor, add coconut milk, giving it a creamy South Indian twist. 2. Vegetable Pulao: Additionally, incorporate seasonal veggies like pumpkin, spinach, or mushrooms to make the dish colorful and healthy. 3. Kashmiri Pulao: Use saffron, yogurt, and dried fruits for a sweet, aromatic treat perfect for special occasions. 4. Spicy Pulao: For an extra kick, turn up the heat with green chilies, red chili powder, and garam masala, adding bold flavor to your dish. 5. Biryani-Inspired Pulao: Alternatively, infuse biryani spices or layer with fried onions to achieve that rich, biryani-like flavor. 6. Protein-Infused Pulao: Alternatively, add chicken, mutton, or prawns for a hearty, protein-packed version.Tips & Tricks for Perfect Pulao Every Time
1. Avoid Mushy Rice: To keep your rice fluffy, soak it beforehand and use the right water-to-rice ratio. If you do this, the rice will cook just right, not too soft. 2. Flavor Infusion: Tempering spices in ghee before adding rice ensures even coating, giving the rice a rich, flavorful base. This helps infuse the spices deeply! Alternative Cooking Methods:-
- Pressure Cooker Method: If you're in a hurry, the pressure cooker gives you fluffy pulao in no time.
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- Stovetop Dum Method: For the perfect soft, aromatic finish, cook the rice on low heat. This lets the flavors meld together beautifully.
Nutrition
Nutrition Facts
Pulao Recipe
Amount per Serving
Calories
572
% Daily Value*
Fat
28
g
43
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Sodium
10
mg
0
%
Potassium
622
mg
18
%
Carbohydrates
73
g
24
%
Fiber
10
g
42
%
Sugar
8
g
9
%
Protein
12
g
24
%
Vitamin A
1000
IU
20
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.02
mg
1
%
Vitamin B3
1
mg
5
%
Vitamin B5
0.3
mg
3
%
Vitamin B6
0.2
mg
10
%
Vitamin C
74
mg
90
%
Vitamin E
0.5
mg
3
%
Vitamin K
5
µg
5
%
Calcium
62
mg
6
%
Iron
2.5
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.
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