Pulao Recipes

Pulao is a rice recipe cooked along with aromatic spices. Here are some varieties of pulao recipes that can be prepared in a simple way deliciously with good taste.

Plain pulao is a simple and basic rice dish cooked with some aromatic spices. It can be served with chicken curry, chicken fry, mutton curry, mutton fry, egg masala curry, brinjal masala curry, potato kurma, stuffed brinjal masala curry, or raita.

Basmati Rice – 1 Cup (250 Grams)

Onions – 2 (Sliced)

Tomatoes – 2 (Sliced)

Green Chillies – 4 (Sliced)

Ginger Garlic Paste – 1 Tablespoon

Coriander Powder – 1 Tablespoon

Red Chilli Powder – 1 Tablespoon

Turmeric Powder – 1 Pinch

Cashew Nuts – 10

Cloves – 4

Cinnamon Stick – 1-Inch

Cardamom – 4

Bay Leaves – 2

Salt – As needed

Coriander Leaves – As needed

Mint Leaves – As needed

Curry Leaves – As needed

Ghee – 2 Tablespoons

Oil – 3 Tablespoons

First take rice in a bowl, wash for two times in water, and soak rice for 30 minutes in water. Take a kadai, keep it on stove, light it, and add ghee. After ghee melts, add oil. After the oil gets heat, add cloves, bay leaf, cardamom, and cinnamon and fry them on low flame for 20 seconds until we get good aroma of the spices. Now add cashew nuts and fry them on low flame until the color of the cashew nuts changes to light golden color. Now add onions, green chillies, and curry leaves and cook them on medium flame for 5 minutes. Now add turmeric powder and ginger garlic paste and fry them until the raw smell of the ginger garlic paste disappears. Now add chopped coriander leaves, mint leaves, and tomato slices, mix them well, cover the kadai with a lid, and cook them on medium flame for 10 minutes and keep mixing in between. After 10 minutes remove the lid, mix them well, add coriander powder, chilli powder, and salt and mix them well and cook for 1 minute on low flame by covering the kadai with a lid. Remove the lid, mix them well, add two cups of water and salt as needed to taste, cover the kadai with a lid, and cook until the water boils on medium flame. After water boils, add soaked rice, mix well, and cook for 5 minutes on high flame by covering with a lid. After 5 minutes remove the lid and mix them once carefully and cook for another 10 minutes on low flame by covering with a lid and mix once in between carefully. After 10 minutes remove the lid and you can see rice is cooked perfectly. Switch off the stove, mix once carefully and leave it for 10 minutes by covering the kadai with a lid. After 10 minutes, remove the lid, and transfer it into a serving plate. Delicious and tasty plain pulao is ready. Pulao can be served with chicken curry, chicken fry, mutton curry, mutton fry, egg masala curry, brinjal masala curry, potato kurma, stuffed brinjal masala curry, or raita.

Vegetable Pulao is a rice dish cooked along with some vegetables and some aromatic spices. It can be served with egg masala curry, brinjal masala curry, potato kurma, stuffed brinjal masala curry, or raita.

Basmati Rice – 1 Cup (250 Grams)

Carrot – 2 (Chopped)

Beans – 10 (Chopped)

Cauliflower – 100 Grams (Chopped and Boiled)

Green Peas – 100 Grams

Potatoes – 2 (Chopped)

Capsicum – 2 (Chopped)

Green Chillies – 6 (Sliced)

Onions – 1 (Sliced)

Tomatoes – 1 (Sliced)

Ginger Garlic Paste – 1 Tablespoon

Cashew Nuts – 10

Cardamom – 4

Cloves – 4

Cinnamon Stick – 1 Inch

Star Anise – 1

Shahjeera – 1/4 Tablespoon

Japatri (Throni Mace) – 1

Coriander Leaves – As Needed

Mint Leaves – As Needed

Curry Leaves – As Needed

Salt – As Needed

Ghee – 1 Tablespoon

Oil – 5 Tablespoons

First take rice in a bowl, wash for 2 times in water, and soak rice for 30 minutes in water. Take a kadai, keep it on stove, light it, preheat the kadai, and add ghee. After the ghee gets heat, add sliced cashew nuts and fry them until the color of the cashew nuts changes to light golden color, transfer the fried cashew nuts into a bowl and keep them aside. Add oil, after the oil gets heat add bay leaf, cinnamon stick, cardamom, cloves, star anise, japatri, and shahjeera and fry them on low flame for 20 seconds until we get good aroma of the spices. Now add sliced onions, sliced green chillies, and curry leaves and fry them on medium flame until the color of the onions changes to light golden brown color. After the color of the onions changes to light golden brown color add ginger garlic paste and turmeric powder and fry them until the raw smell of the ginger garlic paste disappears. Now add chopped potatoes, carrots, beans, green peas, capsicum, and salt as needed and mix them well and cook them for 10 minutes on low flame by covering the kadai with a lid. In between mix them once or twice. After 10 minutes remove the lid, add chopped and boiled cauliflower, sliced tomato, coriander leaves, and mint leaves and mix them well, cover the kadai with a lid and cook them for 5 minutes on low flame. After 5 minutes, remove the lid, mix them well, add two cups of water and salt as needed to taste, cover the kadai with a lid and cook them on high flame until the water boils. After the water boils, add soaked rice, mix well, and cook for 5 minutes on high flame by covering with a lid. After 5 minutes remove the lid and mix once carefully and cook for another 10 minutes on low flame by covering with a lid and mix once carefully in between. After 10 minutes remove the lid and you can see rice is cooked perfectly. Switch off the stove, add fried cashew nuts, mix once carefully, cover the kadai with a lid, and leave it for 10 minutes. After 10 minutes, remove the lid, and transfer it into a serving plate. Delicious and tasty vegetable pulao is ready. Vegetable pulao can be served with egg masala curry, brinjal masala curry, potato kurma, stuffed brinjal masala curry, or raita.