Best 4 Indian Rice Pulao Recipes

**Discover the Enchanting World of Indian Rice Pulao: A Culinary Journey Through Flavors and Aromas**

Embark on a tantalizing culinary adventure as we delve into the realm of Indian rice pulao, a delightful dish that seamlessly blends fragrant basmati rice with an array of aromatic spices, vegetables, and meats. Originating from the vibrant streets of India, pulao has captivated taste buds for centuries, earning its place as a beloved delicacy enjoyed in homes and restaurants alike. Join us on this gastronomic voyage as we explore three distinct pulao recipes, each offering a unique symphony of flavors and textures. From the classic Vegetable Pulao, brimming with colorful vegetables and fragrant herbs, to the hearty Chicken Pulao, where succulent chicken mingles with aromatic spices, and the indulgent Mutton Pulao, a rich and flavorful extravaganza, these recipes promise an unforgettable culinary experience. Prepare to be mesmerized by the vibrant colors, enticed by the heady aromas, and captivated by the delectable flavors that define Indian rice pulao.

Here are our top 4 tried and tested recipes!

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

Ingredients

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

ALOO MATAR KA PULAO ( INDIAN RICE WITH POTATOES AND PEAS )

Aloo Matar Ka Pulao ( Indian Rice With Potatoes and Peas ) image

Found the recipe on an Indian cooking website & believe it to be the same dish that my friend Raksha used to make for me.

Provided by SusieQusie

Categories Potato

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups basmati rice (or long grain rice)
2 cups water
2 tablespoons butter (or ghee)
1 tablespoon cumin seed
1 tablespoon fresh ginger, grated
1 cup shelled green peas
1 cup potato, peeled and chopped fine
2 tablespoons powdered coriander seeds
1 teaspoon powdered garam masala
1 tablespoon salt
1 teaspoon turmeric
4 cups water

Steps:

Wash rice and soak in 2 cups of water for an hour. Drain well.
In a heavy pan, heat the butter and add the cumin and the ginger.
When the ginger becomes a light brown, add the peas and potatoes, coriander, garam masala, salt and turmeric. Stir-fry till well mixed.
Add the drained rice & 4 cups of water, bring to a boil uncovered, then lower the heat to simmer and cover. The rice should be done in 10 minutes.
Serve hot.

INDIAN VEGETABLE RICE(PULAO)

Indian Vegetable Rice(PULAO) image

I got this Indian rice recipe from my mother in law long time ago.It is very easy to make and taste great! Try it with yoghurt and pickles or mint and coriander leaves chutney.......

Provided by swan123

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 cup basmati rice
2 tablespoons oil
1 carrot (diced)
5 beans (diced)
1/4 cup green peas
1 bay leaf
3 cloves
2 cardamoms
1 inch cinnamon stick
2 chopped onions
1 teaspoon ginger, minced
1/2 teaspoon garlic, minced
2 green chilies, slit
1/2 teaspoon pepper, freshly ground
1/2 teaspoon coriander powder
2 -3 pinches turmeric powder
salt
1 teaspoon chopped coriander leaves
1 teaspoon chopped mint leaf
2 -3 drops lemon juice

Steps:

1Soak the rice for 30 minutes.Drain it.
2.Heat oil in a pan and add bay leaf,cinnamon,cloves,cardamom.
3.Add ginger,garlic and saute till it turn transparent.Do not let it burn.
4.Add chopped onions stir fry with a dash of salt.
5.Add coriander and turmeric powders.Stir for few minutes.
6.Add all the diced vegetables and green peas,green chillies and saute well.
7.Add 2 cups of water and when it boils,add rice and add salt to it.Close the lid.
8.Cook in low heat for 15 minutes.
9Sprinkle pepper powder and few drops of lemon juice.Garnish with coriander and mint leaves.
10.Serve hot with yoghurt and pickles.

TASTY INDIAN PULAO RICE

Tasty Indian Pulao Rice image

A great accompaniment to a curry, really tasty and easy! Note: for the sultanas just use a generous handful

Provided by Bouncepogo

Categories Rice

Time 20m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1 teaspoon peanut oil
1 onion (small, chopped)
1 teaspoon garam masala
1 teaspoon turmeric
1 garlic clove (chopped)
1 teaspoon fresh gingerroot (chopped)
4 cardamom pods
1 star anise
3 cloves
150 g rice
4 tablespoons sultanas
500 ml chicken stock or 500 ml vegetable stock
seasoning

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.

Nutrition Facts : Calories 730, Fat 6.4, SaturatedFat 1.5, Cholesterol 7.6, Sodium 369, Carbohydrate 148.3, Fiber 3.9, Sugar 18.6, Protein 17.5

Tips:

Use the right type of rice: Basmati rice is the traditional choice for pulao, as it cooks up light and fluffy. However, you can also use other types of long-grain rice, such as jasmine or sona masoori.
Soak the rice before cooking: Soaking the rice for at least 30 minutes before cooking helps to remove the starch and results in a more fluffy pulao.
Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the rice from sticking.
Cook the rice over low heat: Cooking the rice over low heat will help it to cook evenly and prevent it from becoming mushy.
Do not stir the rice while it is cooking: Stirring the rice while it is cooking can break the grains and make the pulao mushy.
Add the spices and vegetables at the right time: The spices and vegetables should be added to the pulao at the right time in order to ensure that they cook properly and retain their flavor.
Garnish the pulao before serving: Garnishing the pulao with fresh herbs or nuts adds a touch of color and flavor.

Conclusion:

Indian rice pulao is a delicious and versatile dish that can be enjoyed on any occasion. By following the tips above, you can make the perfect pulao that is sure to impress your family and friends.