Best 3 Tasty Indian Pulao Rice Recipes
**Aromatic and Wholesome: A Culinary Journey through Pulao Rice Varieties**
In the realm of culinary delights, pulao rice shines as a star, captivating taste buds with its aromatic allure and wholesome goodness. Originating from the vibrant land of India, pulao is a versatile dish that has found a special place in the hearts and kitchens of many. Join us on a delectable expedition as we explore a collection of pulao recipes, each boasting unique flavors and enticing ingredients. From the classic Vegetable Pulao, bursting with vibrant colors and textures, to the robust Chicken Pulao, redolent with succulent chicken and aromatic spices, our culinary journey promises to tantalize your senses. For vegetarians seeking a hearty indulgence, the Mushroom Pulao offers a symphony of umami flavors, while the fragrant Hyderabadi Vegetable Pulao takes you on a culinary adventure with its distinctive blend of spices and herbs. And for those who love seafood, the Prawn Pulao is a must-try, featuring succulent prawns enveloped in a flavorful rice embrace. Each recipe is meticulously crafted to ensure an explosion of flavors and textures, transforming ordinary rice into an extraordinary culinary experience.
PULAO RECIPE | VEG PULAO
Trying to get more vegetables in your diet? Try this vegetarian one pot meal of pulao. Use the vegetables that you like most, like peas, potatoes, and green beans. Make this simple veg pulao that packs a punch of flavor!
Provided by Dassana Amit
Categories Main Course
Time 40m
Number Of Ingredients 31
Steps:
- Rinse rice till the water runs clear of starch and become transparent while rinsing.
- Soak the rice in enough water for 30 minutes. Drain all the water and keep the soaked rice aside.
- Rinse, peel and chop the vegetables.
- Crush chopped ginger, garlic and green chillies to a paste in a mortar-pestle or grind them in a small mixer or grinder with a bit of water.
- In a deep thick bottomed pot or pan, heat ghee or oil and fry all the whole spices mentioned above, till the oil becomes fragrant and the spices splutter.
- Add the onions and saute them till golden. Saute the onions on a low to medium-low flame and stir often for uniform browning.
- Add the ginger-garlic-green chili paste and saute for some seconds till their raw aroma goes away.
- Add the tomatoes and saute for 2 to 3 minutes on a low to medium-low flame.
- Add all the chopped veggies and saute again for 1 to 2 minutes on a low to medium-low flame.
- Add rice and saute gently for 1 to 2 minutes on a low or medium-low flame, so that the rice gets well coated with the oil.
- Add water and lemon juice. Mix and stir.
- Season with salt and stir again.
- Cover tightly and let the rice cook on a low flame, till the water is absorbed and the rice is well cooked.
- Check in between a few times to check if the water is enough. Depending on the quality of rice, you may need to add less or more water. With a fork too, you can gently stir the rice without breaking the rice grains.
- Once the rice grains are cooked, fluff and let the rice stand for 5 minutes.
- Serve pulao hot with some side salad, sliced onion & lemon wedges or raita. You can also garnish it with chopped coriander or mint leaves or fried cashews or fried onions.
Nutrition Facts : Calories 429 kcal, Carbohydrate 75 g, Protein 9 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 68 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
INDIAN RICE PILAF
A delicious rice dish. Guaranteed to appease the masses and make 'em say, MMMMMMMMM Give me more!!!
Provided by TIBM
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring water and chicken broth to a boil.
- Combine rice, curry powder, garlic powder, cinnamon, paprika, and cloves in a bowl; stir to mix. Add spiced rice and onion to the boiling broth. Cover and cook until rice is tender, 20 to 25 minutes.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 40.1 g, Cholesterol 2.3 mg, Fat 0.7 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 440.1 mg, Sugar 1.4 g
TASTY INDIAN PULAO RICE
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
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 high-quality basmati rice for the best results. - Rinse the rice thoroughly before cooking to remove starch and impurities. - Use a heavy-bottomed pot or Dutch oven to cook the rice. This will help to distribute the heat evenly and prevent the rice from burning. - Add the rice and water to the pot and bring to a boil. Then, reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is tender and all of the water has been absorbed. - Once the rice is cooked, fluff it with a fork and serve immediately. - You can add a variety of vegetables, spices, and herbs to your pulao to create different flavors. Some popular additions include peas, carrots, onions, tomatoes, cumin, coriander, and mint. - Pulao can be served as a main course or a side dish. It is also a popular dish to serve at parties and potlucks.Conclusion:
Pulao is a delicious and versatile dish that is easy to make. With a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy dinner idea, give pulao a try!
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