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Delicious Pulao Recipes

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Introduction

Pulao is a popular dish throughout India, especially in the South of the country and Goa where is it is a staple. It is also a favourite in many other parts of the world including Turkey, where it is known as Pilaf. Pulao is prepared primarily with Bismati Rice

Pulao is often served during family get-togethers, buffets and children’s birthday parties. Here are two different delicious Pulao recipes for you to try.

Coconut Milk Pulao

Ingredients of Coconut Milk Pulao

  • 2 cups of coconut milk
  • 1 cup of basmati rice
  • 2 teaspoons of ghee
  • 2 green cardamom
  • 2 green chilli
  • 2 cloves
  • 1 medium chopped onion; and
  • 1 bay leaf

How to make Coconut Milk Pulao

Step One:

Soak the basmati rice in the coconut milk for twenty minutes and set to one side.

Step Two:

Take a saucepan and add the ghee to it. Heat over a moderate flame, and then add the cloves, cardamom and bay leaf, Stir well, then add the onion and the bits of chilli to the mixture and cook until the flavours emerge.

Step Three:

Pour the soaked rice into the pan and pour a good quantity of coconut milk in as well to help it to cook. Once this has been done, transfer the pulao to a serving bowl. Serve it hot with the raita of your choice.

Basmati rice

Vegetable Pulao Recipe

Ingredients of Veg Pulao

  • 2 cups of coconut milk
  • 1 cup of basmati rice
  • 2 teaspoons of ghee
  • 2 green cardamom
  • Cashew nuts
  • 1 teaspoon of jeera
  • 1 inch cinnamon
  • 4 French beans
  • Half a carrot
  • 5 – 6 curry leaves
  • Half a cup of peas
  • 5 cloves
  • 1 medium chopped onion; and
  • A few chopped coriander leaves
  • 1 tablespoon ginger-garlic paste

How to make Veg Pulao

Step One:

Soak the Basmati rice in the coconut milk for twenty minutes and set to one side.

Step Two:

Heat the two tablespoons of ghee in a kadai and add cumin seeds, pepper, cinnamon, cloves, cardamom and the bay leaf and sauté the spices until they become fragrant. Add the cashew nuts as well.

Saucepan

Step Three:

Add the thinly sliced onion and the curry leaves, and sauté until the onions turn light golden.

Step Four:

Add the mix vegetables of your choice, stir and sauté for a minute.

Step Five:

Add the ginger garlic paste, stir and sauté until the raw aroma of ginger and garlic dissipates, and then pour into the coconut milk, add the chopped coriander leaves and mix well.

Step Six:

Add the soaked rice grains and gently mix, stirring the rice grains with the rest of the ingredients.

Step Seven:

Add salt, cover and cook on a low flame for 15 minutes.

Step Eight:

Open the lid and gently fluff the pulao. It is ready to serve.