Best 10 Pulao Rice Recipes

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**Pulao Rice: An Aromatic and Wholesome Dish with Culinary Delights from Around the World**

Pulao rice, also known as pilaf, is a delectable dish that combines fluffy rice with aromatic spices, vegetables, and sometimes meat or seafood. Originating from the kitchens of the Middle East and South Asia, pulao has captivated taste buds across the globe, inspiring a diverse range of regional variations. This article offers a culinary journey through the world of pulao, presenting an array of enticing recipes that showcase the versatility and flavor profiles of this beloved dish. From the classic Indian Vegetable Pulao to the hearty Afghan Chicken Pulao and the flavorful Persian Jeweled Rice, each recipe promises a unique taste experience. Whether you seek a vegetarian delight or a protein-packed feast, our collection has something to satisfy every palate. Get ready to embark on a global adventure as we delve into the world of pulao rice, unraveling the secrets of its enticing aromas and delectable flavors.

Let's cook with our 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

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

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

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.

INSTANT POT® PUDINA PULAO (MINT RICE)



Instant Pot® Pudina Pulao (Mint Rice) image

This is probably one of the most flavorful rice recipes you can make in just a few minutes. It's a spicy mint rice recipe that is hearty and filling as a vegetarian dish. Serve this as a side dish, or you can also take it in a lunch box and have a delicious midday meal! It is also lovely with plain or Greek yogurt.

Provided by Diana71

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 4

Number Of Ingredients 23

1 (4 ounce) can chopped green chiles
3 tablespoons finely chopped fresh mint leaves
3 cloves garlic, finely minced
2 ½ tablespoons water
2 tablespoons unsweetened shredded coconut
1 tablespoon finely chopped fresh cilantro
1 teaspoon cumin seeds
½ teaspoon ground ginger
2 tablespoons olive oil
2 whole cloves
2 cardamom pod
1 star anise
½ teaspoon ground cinnamon
1 small bay leaf, torn into pieces
1 onion, diced
¼ teaspoon ground turmeric
¼ teaspoon red chile powder
4 small Yukon Gold potatoes, sliced into rounds, then halved (skin on)
1 tomato, diced
½ cup frozen peas
1 cup basmati rice
1 ¼ cups water
¼ teaspoon salt

Steps:

  • Combine green chiles, mint leaves, garlic, 2 1/2 tablespoons water, shredded coconut, cilantro, cumin seeds, and ginger in a mortar; grind with a pestle into a paste.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and heat until warm. Add cloves, cardamom pods, star anise, bay leaf, and cinnamon. Saute until spices are fragrant, 4 to 5 minutes. Add mint paste, onion, turmeric, and red chile powder and cook for 2 minutes longer.
  • Mix in potatoes, tomatoes, and peas. Stir in basmati rice and saute for 1 minute longer. Pour in 1 1/4 cups water and salt. Scrape up any browned bits on the bottom of the pot and let warm 1 minute longer.
  • Turn off Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 353.2 calories, Carbohydrate 61.9 g, Fat 9.7 g, Fiber 4.3 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 489 mg, Sugar 3.4 g

BASMATI RICE WITH SAFFRON (ZAFFRANI PULAO)



Basmati Rice with Saffron (Zaffrani Pulao) image

Basmati, the royal rice, finds an ideal partner in saffron, the world's most expensive spice.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h51m

Yield 6

Number Of Ingredients 14

1 cup uncooked basmati or regular long-grain rice
2 tablespoons vegetable oil
1/4 cup raw whole cashews
1/4 cup golden raisins
1 teaspoon cumin seed
1/2 teaspoon black peppercorns
5 cardamom pods
6 whole cloves
2 bay leaves
2 three-inch cinnamon sticks
2 medium red onions, cut in half and thinly sliced
1 1/2 cups cold water
1/2 teaspoon saffron threads
1 teaspoon salt

Steps:

  • Place rice in medium bowl; add enough cold water to cover rice. Rub rice gently between fingers; drain. Repeat 4 or 5 times until water is clear; drain. Cover rice with cold water; soak 30 minutes. Drain; set aside.
  • Heat oil in 2-quart saucepan over medium-high heat. Add cashews; stir-fry 10 to 20 seconds or until cashews are golden brown. Remove with slotted spoon; drain on paper towels.
  • Add raisins to hot oil; stir-fry 20 to 30 seconds or until raisins plump up. Remove with slotted spoon; add to cashews to drain.
  • Add cumin seed, peppercorns, cardamom pods, cloves, bay leaves and cinnamon sticks to hot oil; sizzle 15 to 30 seconds. Mix in onions; stir-fry 3 to 4 minutes or until onions are golden brown.
  • Add rice; gently stir-fry 1 minute, taking care not to break tender rice grains. Stir in 1 1/2 cups cold water, the saffron and salt. Heat to boiling, stirring once; reduce heat to medium-high. Cook uncovered 5 to 6 minutes, stirring occasionally, until almost all the water has evaporated.
  • Reduce heat to low. Cover and cook 5 minutes; remove from heat. Let rice stand covered 10 to 15 minutes.
  • Fluff rice with fork or spoon to release steam. Serve sprinkled with roasted cashews and raisins. Serve with peppercorns, cardamom pods, cloves, bay leaves and cinnamon sticks left in to continue to flavor the rice, but do not eat them.

Nutrition Facts : Calories 215, Carbohydrate 34 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 400 mg

PULAO RICE



PULAO RICE image

Make and share this PULAO RICE recipe from Food.com.

Provided by momaphet

Categories     Rice

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 cup basmati rice
1/4 teaspoon saffron thread
3 black peppercorns
2 -3 cloves
2 -3 cardamoms
2 teaspoons coriander leaves

Steps:

  • Rinse the rice twice under running water and let it soak for 10 minute.
  • Heat the oil in a heavy bottom pan. Add the cardamoms, cloves and peppercorns and cook, stirring for 1 minute. Add the rice and stir-fry for 3 minutes.
  • Add the salt, saffron threads, and water to the rice mixture and reduce the heat. Cover the pan and let simmer over low heat for 20 minutes, or until all water has evaporated. Transfer the rice to serving dish. Serve hot.

MUTTER PULAO (RICE PILAF WITH PEAS)



Mutter Pulao (Rice Pilaf With Peas) image

This Pakistani side dish is superb, it goes great with pretty much anything and is easily enjoyed by itself too. Serve with some yogurt or achar and it's great! It may look a little overwhelming to make but it's actually quite easy.

Provided by dumbell579

Categories     Long Grain Rice

Time 25m

Yield 2 serving(s)

Number Of Ingredients 16

2 cups long grain white rice, rinsed and drained
3/4 cup peas, rinsed and drained
1 medium yellow onion, thinly sliced
4 cups chicken stock
3 cloves
1 large bay leaf
1 black cardamom pod (black elachi)
5 whole black peppercorns
1 teaspoon cumin
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/2-1 teaspoon chili powder
1 tablespoon garlic paste
1 tablespoon ginger paste
4 tablespoons oil
salt

Steps:

  • In a pot, heat up the oil on medium high heat.
  • Add the onion and cook till it softens, becomes translucent and releases its water. Do not brown or dry out.
  • Add cloves, bay leaf, cardamom, peppercorn and cumin.
  • Fry for about a minute or so.
  • Add turmeric powder, coriander powder and chilli powder. Stir and fry a bit. If it looks a little dry add a little bit of the chicken stock that you have aside.
  • Add the garlic and ginger paste, stir fry a minute or two.
  • Add the peas and chicken stock and let it warm up but not to a boil.
  • Add rice and salt to taste. Stir well. Increase heat to high. Let the rice come to a boil and let boil for 5 minutes.
  • Give a quick stir, cover with lid and turn heat down to medium and let cook for 15 minutes.
  • Turn the stove off. Do not uncover the rice or move it from the stove. Let it sit in its steam for 5-10 minutes as the stove cools down allowing the rice to become fluffy.
  • Serve hot!

Nutrition Facts : Calories 1179.1, Fat 34.8, SaturatedFat 5.5, Cholesterol 14.4, Sodium 709.1, Carbohydrate 183, Fiber 7.1, Sugar 13.9, Protein 29.7

BASMATI RICE PULAO WITH PEAS AND CASHEW NUTS RECIPE - (4/5)



Basmati Rice Pulao with Peas and Cashew Nuts Recipe - (4/5) image

Provided by AbbyIvie

Number Of Ingredients 10

3 cups basmati rice
1.5 stick of butter
2.5 tsp salt
6 cardamoms
2 sticks of cinnamon
16 oz frozed sweet peas, Hanover Brand
1/2 pound roasted cashews
2 large onions, chopped
2.5 cups water
golden raisins

Steps:

  • 1. wash rice several times and soak in hot water 10-12 minutes 2. in a large pan saute onion in butter until lightly browned 3. Add cardamom, salt, cinnamon, and frozen peas 4. Add water and rice & raisins, cook for 3 minutes on high heat 5. When mixture begins to bubble, lower the heat and cover tightly for 7-10 minutes until all water has been absorbed 6. Keep covered and remove from heat, let sit for 10-12 minutes before adding cashew nuts

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

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

MATAR PULAO (RICE WITH PEAS)



Matar Pulao (Rice with Peas) image

This is very easy recipe, with basmati rice and green peas. It is very mild and fragrant, and great as a side dish, or for those picky kids who don't like their peas. The word 'matar' means green peas in Urdu.

Provided by FKhan

Categories     Side Dish     Vegetables     Green Peas

Time 30m

Yield 6

Number Of Ingredients 11

2 tablespoons vegetable oil
4 whole cloves
3 black cardamom seeds
6 whole black peppercorns
2 (3 inch) cinnamon sticks
2 teaspoons garlic powder
2 tablespoons water
1 cup frozen green peas, thawed
2 cups uncooked basmati rice, rinsed and drained
4 cups water
salt to taste

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.

Nutrition Facts : Calories 312.7 calories, Carbohydrate 58.7 g, Fat 5.3 g, Fiber 3.2 g, Protein 6.7 g, SaturatedFat 0.9 g, Sodium 63.4 mg, Sugar 1.6 g

Tips:

  • Use high-quality rice: The type of rice you use will have a big impact on the final dish. For pulao, it is best to use a long-grain rice such as basmati or jasmine rice.
  • Soak the rice: Soaking the rice before cooking helps to remove starch and results in a more fluffy and separate pulao.
  • Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute heat evenly and prevent the rice from sticking to the bottom of the pot.
  • Use the right amount of water: The amount of water you use will depend on the type of rice you are using. As a general rule, you should use 1 cup of water for every cup of rice.
  • 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.
  • Let the pulao rest before serving: Once the pulao is cooked, let it rest for a few minutes before serving. This will allow the rice to absorb all of the flavors and spices.

Conclusion:

Pulao is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover rice and vegetables, and it is also a good option for picnics and potlucks. With a little practice, you can easily make perfect pulao at home.

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