How to make pulao
If you’re looking to make a delicious and flavorful dish that’s easy to prepare, then pulao is the perfect choice. Pulao, also known as pilaf, is a versatile and customizable dish that originates from the Indian subcontinent. It consists of fragrant basmati rice cooked with an assortment of spices, vegetables, and sometimes even meat. Whether you’re a seasoned cook or just starting out in the kitchen, making pulao is a great option as it involves simple techniques and ingredients that are readily available.
Step 1: Preparing the Rice
The key ingredient in any pulao is the rice, and choosing the right type of rice is essential. Basmati rice is highly recommended as it has a pleasant aroma and long grains that remain separate when cooked. Before cooking, it’s important to wash the rice thoroughly in order to remove any impurities and excess starch. Soak the rice in water for 30 minutes before draining.
Step 2: Preparing the Ingredients
While the rice is soaking, take this time to prepare your chosen vegetables and spices. Onions, garlic, ginger, and green chillies are common ingredients used for pulao. So too are vegetables such as peas, carrots, and potatoes. Chop the vegetables into equal-sized pieces for even cooking.
Step 3: Cooking the Pulao
To begin cooking the pulao, heat oil or ghee in a large pan or pot. Adding whole spices such as cumin seeds, cardamom, cinnamon, and bay leaves will infuse the oil with their flavors. Then, add the chopped onions and cook until they turn golden brown.
Next, add the garlic, ginger, and green chillies to the pan and cook for a minute. This will make your pulao more aromatic. Add the vegetables and spices, such as turmeric, coriander, and cumin powder, to the pan. Stir well and cook for a few more minutes.
Step-by-step guide to making delicious pulao
Are you craving a flavorful and aromatic pulao? Follow this step-by-step guide to create a delicious pulao that will tantalize your taste buds.
Ingredients:
- 2 cups basmati rice
- 4 cups water
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 green bell pepper, diced
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 bay leaves
- 4 green cardamom pods
- 8 cloves
- Salt to taste
- 3 tablespoons vegetable oil
- Fresh coriander leaves, chopped (for garnish)
Instructions:
- Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain the water and set the rice aside.
- In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds, bay leaves, cardamom pods, and cloves. Sauté for a minute until fragrant.
- Add the sliced onions and sauté until they turn golden brown.
- Add the minced garlic and grated ginger to the pot. Sauté for another minute.
- Add the diced bell pepper and mixed vegetables to the pot. Sauté for a few minutes until they are slightly tender.
- Stir in turmeric powder, garam masala, and salt. Mix well to coat the vegetables with the spices.
- Add the soaked and drained rice to the pot. Gently stir to combine everything.
- Pour in the water and bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the rice is cooked and the water is absorbed.
- Remove the pot from heat and let it sit covered for 5 minutes.
- Fluff the rice with a fork to separate the grains. Garnish with freshly chopped coriander leaves.
Your delicious pulao is now ready to be served. Enjoy it hot with raita or any curry of your choice.
Note: You can customize your pulao by adding cooked chicken, shrimp, or paneer for a protein-packed meal.
Gathering ingredients for pulao
Before starting to cook pulao, it is important to gather all the necessary ingredients to ensure a delicious and flavorful dish. Here are the essential ingredients for making pulao:
1. Rice: Choose good quality, long-grain Basmati rice for best results. Rinse the rice thoroughly before cooking to remove any excess starch.
2. Oil or Ghee: Use either oil or ghee, depending on your preference, to give the pulao a rich and aromatic flavor.
3. Onions: Finely chop onions to add a sweet and tangy flavor to the pulao.
4. Garlic and Ginger: Crush or grate fresh garlic and ginger to impart a distinct taste and aroma.
5. Whole Spices: Pulao is typically made with a variety of whole spices like cinnamon, cardamom, cloves, and bay leaves to add fragrance to the dish.
6. Vegetables: You can add a variety of vegetables like peas, carrots, bell peppers, and beans to make the pulao more nutritious and flavorful.
7. Nuts and Raisins: Adding cashews, almonds, and raisins will add a delightful crunch and a hint of sweetness to the pulao.
8. Stock or Water: Use vegetable or chicken stock for extra flavor, or simply use water for a lighter version.
9. Salt and Spices: Season the pulao with salt and spices like cumin powder, turmeric, and chili powder according to your taste preferences.
10. Fresh Herbs: Adding chopped coriander leaves or mint leaves at the end will enhance the fragrance and freshness of the pulao.
Once you have gathered all these ingredients, you will be ready to cook a delicious pulao that everyone will enjoy!
Preparing the pulao rice
To begin making the pulao rice, you will need to gather the following ingredients:
Ingredients:
- 2 cups of basmati rice
- 4 cups of water
- 1 tablespoon of ghee
- 1 cinnamon stick
- 4 green cardamom pods
- 4 cloves
- 1 bay leaf
- 1 medium-sized onion, finely chopped
- 1 green chili, slit
- 1 inch of fresh ginger, grated
- 4 garlic cloves, minced
- 1 teaspoon of cumin seeds
- 1 teaspoon of turmeric powder
- Salt to taste
Instructions:
- Wash the basmati rice under running water until the water runs clear. Soak the rice in water for about 30 minutes and then drain.
- In a large pan, heat the ghee over medium heat.
- Add the cinnamon stick, cardamom pods, cloves, and bay leaf to the pan. Stir for a minute until the spices release their aroma.
- Add the chopped onion, slit green chili, grated ginger, and minced garlic to the pan. Cook until the onion turns golden brown.
- Add the cumin seeds and turmeric powder to the pan. Mix well.
- Add the soaked and drained rice to the pan. Stir gently to coat the rice with the spices.
- Pour in the water and add salt to taste. Mix well.
- Cover the pan with a tight-fitting lid and turn the heat to low. Let the rice cook for about 15-20 minutes or until all the water is absorbed and the rice is cooked through.
Once the pulao rice is cooked, fluff it with a fork and serve it hot with your choice of curry or raita.
Enjoy your homemade pulao rice!
Cooking the Pulao
Now that you have all the ingredients prepared, it’s time to start cooking the pulao. Follow these simple steps to make a delicious pulao:
Step 1: Saute the Onions
Heat a tablespoon of oil in a large pan over medium heat. Add sliced onions and cook until they turn golden brown. Stir occasionally to ensure even cooking.
Step 2: Add the Spices
Add the cinnamon stick, bay leaves, and whole cloves to the pan with the onions. Stir and cook for a minute until the spices release their aroma.
Step 3: Toast the Rice
Rinse the basmati rice under cold water until the water runs clear. Drain well and add the rice to the pan with the onions and spices. Toast the rice for a couple of minutes, stirring occasionally.
Step 4: Add the Vegetable and Chicken Stock
Add the vegetable stock and chicken stock to the pan. If you don’t have chicken stock, you can use water instead. Stir well to combine all the ingredients.
Step 5: Cook the Pulao
Cover the pan with a lid and bring the mixture to a boil over medium heat. Once it starts boiling, reduce the heat to low and let it simmer for about 15-20 minutes or until the rice is cooked through.
Step 6: Fluff and Serve
Remove the lid and fluff the rice with a fork. Garnish with chopped cilantro and sliced almonds if desired. Serve hot and enjoy your homemade pulao!
Pro tip: You can also try adding some peas, carrots, or other vegetables to the pulao for added flavor and nutrition.
| Ingredients | Quantity |
|---|---|
| Basmati rice | 2 cups |
| Onion, sliced | 1 large |
| Cinnamon stick | 1 |
| Bay leaves | 2 |
| Whole cloves | 4 |
| Vegetable stock | 1 cup |
| Chicken stock | 1 cup |
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