Pulao/Simple And Perfect Veg Pulao Recipe1

What is pulao?

Pulao is a rice recipe that comes from central Asia & middle east, it is vary famous in Turkish, Persian, Afghanistan, Pakistan, and India.

Pulao can be made with different types like vegetable Pulao, chicken Pulao, beef Pulao, lamb Pulao, kabuli Pulao, peas Pulao, kashmir Pulao, etc. Pulao is served as main dish you can made chutney, salad or raita with Pulao different region made different types of Pulao.

Kashmir pulao recipe

Let’s start making kashmiri pulao

Ingredients

4   Tablespoon Ghee or butter

2   Cup basmati rice

2   small onion Chopped

Salt as required

4   Cup Water

1/2   Cup warm milk

1    tsp   saffron strands

2    tsp cumin seeds

2   bay leaf

6   cloves

5   green cardamom

2    cinnamon stick

1/2     Cup pomegranate seeds

1/2      Cup  garam masala powder

Instructions

First of all wash basmati rice with water and soak it 1 hour.

Next take a pan add ghee or butter add cumin seed.

Saute it then add cloves, cardamom, cinnamon stick & bay  leaf saute it Next add dry fruit & saute it.

Then add onion when changes its color.

Drain basmati rice water & add it in pan.

Mix well make sure all ingredients coated well to basmati rice.

Add water, add salt & garam masala powder.

When water absorbed and rice cooked add saffron in warm milk mix it & add it on pulao.

Pulao is ready to serve.

While serving add fried onions and pomegranate seeds on top of kashmiri pulao.

Serve kashmiri pulao with any curry or raita.

Chicken pulao

Let’s start making Chicken pulao

Ingredients

Salt as required

4    Tablespoon oil or ghee

2      tsp garam masala powder

2      tsp cumin seed

5_6      Cloves

3_4    cinnamon stick

6_7     green cardamom pods

2        bay leaf

1        tsp turmeric powder

2        red chilli powder

3        green chilies

4        garlic cloves minced

2          inch grated ginger

1           kgs   chicken ( cut in pieces)

2       tsp    ginger garlic paste

4        Cup Basmati rice

2        onion Chopped

4        tomato chopped

Coriander leaves Chopped

Instructions

First wash basmati rice in a running water then soak it for 1 hour.

Now take a pan put on flame add oil.

When oil become hot add cumin seeds saute it.

Next add cloves, cinnamon stick, green cardamom, & bay leaf saute it again.

Now  add grated ginger and minced garlic saute it.

Add onion mix it when onion changes its color add tomatoes.

Mix well now wash chicken properly and make pieces.

Now add washed chicken in pan, add green chilies, turmeric powder, red chilli powder, ginger garlic paste, salt and garam masala powder mix well..

Now cover the lid and cook chicken.

When chicken become soft drain basmati rice water and add in chicken mixture.

Mix well when all ingredients mix with basmati rice.

Add water cover & cook .

Cook on low flame it took 20_25 minutes.

When water absorbed and rice cooked turn off flame.

Don’t remove keep it 5_10 minutes to meld flavors.

Remove lid and sprinkle some garam masala on pulao.

Garnish with coriander leaves.

Chicken pulao is ready.

Serve with raita or any curry.

Peas puLAO or matar pulao

Let’s start making peas PULAO or matar pulao.

Ingredients

2    tsp cumin seed

2    bay leaf

6_8    cloves

4-5     Green cardamom pods

2       cinnamon stick

2      inch grated ginger

4-5 garlic cloves minced

1     Cup green peas or Mattar

2    medium size onion Chopped

3_4     Green chilies

4       Tablespoon butter or ghee or vegetables oil

Salt as required

4      Cup Water

2     Cup Basmati rice

Coriander leaves Chopped

Instructions

First of all wash basmati rice in running water and soak it 1  hour.

Take a pan put on flame add oil or ghee when oil become hot add cumin seeds saute it

Then add become hot add cumin seeds saute it.

Then add cloves, green cardamom cinnamon stick & bay leaf saute it.

Add grated ginger & minced garlic again saute it.

Now add onion mix well when onion changes its color.

Add green peas or matar add green chilies saute it 1-2  minutes

Now add water basmati rice salt mix well .

Add coriander leaves cover with lid & cook on low flame 15_20 minutes or until rice cooked add all water absorbed.

Peas Pulao or matar pulao is ready.

Serve it with any curry or raita.

Paneer pulao recipe

Let’s start making paneer pulao in easy way.

Ingredients

Salt as required

4    Tablespoon butter or ghee

2    bay leaf

2     inch cinnamon stick

3_4 Green cardamom pods

4-5 cloves

2    tsp cumin seed

1   tsp red chilli powder

1/2    tsp turmeric powder

1         tsp ginger garlic paste

2      green chilies ( slit in  center)

2      cup basmati rice

400grams paneer ( cut in small pieces)

2      onion Chopped

2     tomato chopped

Coriander leaves Chopped

Instructions

First wash basmati rice in a running water then soak it for 1 hour.

Take a pan put on flame add oil or ghee when oil become hot add cumin seeds saute it.

Next add cloves, green cardamom, cinnamon stick & bay leaf again saute it.

Now add chopped onion saute it when onion turns golden brown.

Add ginger garlic paste & green chilies.

Next add turmeric powder, red chilli powder, & salt mix well.

Add chopped tomatoes cook it.

When tomatoes cooked & mashed add paneer mix it .

When ingredients mixed well with paneer add basmati rice ( drain basmati rice water).

Mix well when all ingredients mixed well with basmati rice add water and coriander leaves.

Cover lid and cook on low flame for 15_20 minutes.

When rice cooked & water absorbed then turn off flame.

Paneer pulao is ready serve with any curry or raita.

Kabuli PULAO recipe

It’s a popular rice of Afghanistan, kabuli PULAO is also known as Afghan rice, let’s start making kabuli PULAO

Ingredients

4   Cup Basmati rice

1    kgs  meats ( beef,chicken, lamb) cut it in small pieces.

2    large onion ( sliced)

Water as required

Salt as required

2    tsp  grand cumin

2    tsp ground cardamom

2     tsp ground cinnamon

4    Tablespoon  oil

1     Cup silvered almonds

1     Cup raisins

4     carrot grated

6      garlic cloves minced

1    Tablespoon ghee

Instructions

First wash basmati rice in a running water then soak it for 1 hour.

Take a pan put on flame add oil when oil become hot add minced garlic cloves then add onion Chopped.

When onion change it’s color than add meat.

Saute it 5 minutes when meat changes its color.

Add 1  tsp cumin ( ground) 1 tsp ground cardamom, 1   tsp ground cinnamon saute it.

Saute it 5 minutes when all spices mixed with meat.

Add salt and water ( water to soft meat) cover lid.

Now take another pan add ghee when ghee melt saute almonds & raises.

When almonds & raisins become golden brown remove it in plate.

Then saute grated carrot in ghee.

When carrot sauted well remove in plate.

When meat become soft add basmati rice ( drain water of basmati rice). Saute it then add water & cook it.

When rice cooked 80% add sauted raisins & almonds add grated carrots saute on top.

Also add left spices powder which is 1  tsp ground cumin, 1  tsp ground cardamom & 1  tsp ground cinnamon cover with lid and cook on low flame.

Cook 10-15 minutes on low flame when water absorbed rice cooked turn off flame.

Kabuli Pulao is ready to serve.

Yakhni pulao recipe

Let’s start making Yakhni pulao

Ingredients

5_6 green cardamom pods

5_7  cloves

2 cinnamon stick

2   tsp cumin seed

2   tsp fennel seeds

2  tsp black pepper corn

2  bay leaf

2  inch grated ginger

6   garlic cloves minced

4  Tablespoon ghee or oil

8    Cup Water

Salt as required

2  medium size onion Chopped

4   Cup Basmati rice

1  kg  meat ( chicken, beef or lamb)

Coriander leaves Chopped

Fried onions for garnish

Instructions

First wash basmati rice in a running water then soak it for 1 hour.

Take a pan add oil or ghee add grated ginger & minced garlic saute it.

Add onion and saute it when onion become golden brown add meat.

Saute it for 5 minutes.

Take a muslin cloth and add cloves, cinnamon stick, cardamom pods, cumin seeds,fennel seeds, bay leaf & black pepper corn, make a bundle.

Add this bundle in pan, when meat color change add water.

Add salt and cook until meat become tender than remove spices bundle & throw it.

Drain basmati rice water and add it in pan cover with lid and cook it when rice cooked and all water absorbed turn off flame.

Rest it for few minutes garnish with coriander leaves & fried onions.

Serve Yakhni pulao with raita.

 

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