Easy and Delicious Homemade Pulao Recipe

Ingredients

2 cups Basmati Rice
1 cup mixed vegetables (carrots, peas, beans, corn)
2 medium-sized onions, finely sliced
2 green chillies, slit
1 tablespoon ginger-garlic paste
1/2 cup yogurt
4 cups water
2 tablespoons cooking oil
1 tablespoon ghee (clarified butter)
1 teaspoon cumin seeds
2 bay leaves
4 cloves
2 green cardamom pods
1 inch cinnamon stick
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
Salt to taste
Handful of mint leaves, for garnish
Handful of fried onions, for garnish

Steps and instructions

Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
Heat the cooking oil and ghee in a large pan over medium heat. Add the cumin seeds, bay leaves, cloves, cardamom pods, and cinnamon stick. Stir until the spices release their aroma.
Add the sliced onions and slit green chillies to the pan. Sauté until the onions turn golden brown.
Add the ginger-garlic paste to the pan and sauté until the raw smell disappears.
Add the mixed vegetables to the pan and stir well. Cook until the vegetables are slightly softened.
Add the turmeric powder, red chilli powder, and salt to the pan. Mix well until the spices are evenly distributed.
Add the yogurt to the pan and mix well. Cook for a few minutes until the mixture thickens slightly.
Add the drained rice to the pan and gently mix everything together. Make sure the rice is well coated with the spice and vegetable mixture.
Add the water to the pan and bring the mixture to a boil over high heat. Then reduce the heat to low, cover the pan, and let the rice cook for about 20 minutes, or until all the water is absorbed and the rice is cooked through.
Turn off the heat and let the pulao sit, covered, for 10 minutes to allow the flavors to meld together.
Garnish the pulao with the mint leaves and fried onions before serving.

Tools for making

Large pan - for cooking the pulao
Spatula - for stirring and mixing the ingredients
Measuring cups - to measure the rice, vegetables, and water accurately
Knife - for slicing the onions and vegetables
Cutting board - to provide a surface for chopping and slicing
Bowl - for soaking the rice
Strainer - to drain the soaked rice
Grater - for grating the ginger and garlic
Frying pan - for frying the onions for garnish
Serving dish - for presenting the pulao

Recipe variations

Replace Basmati Rice with Jasmine Rice or Brown Rice for a different flavor and texture.
Add cooked chicken, shrimp, or paneer cubes for a protein-rich variation.
Include raisins and nuts like cashews, almonds, or pistachios for added sweetness and crunch.
Replace the mixed vegetables with your choice of chopped bell peppers, broccoli, cauliflower, or mushrooms.
Experiment with different spices like garam masala, coriander powder, or fennel seeds to customize the flavor profile.
For a vegan option, use vegan yogurt or coconut milk instead of regular yogurt.
Add a handful of fresh spinach or kale leaves for an extra burst of green goodness.
Try adding a spoonful of biryani masala or curry powder for a more intense and aromatic flavor.
For a spicier version, increase the quantity of green chillies or add a pinch of cayenne pepper.
Garnish with fresh cilantro leaves instead of mint for a different herbaceous note.

Recipe overview

Pulao, also known as pilaf, is a flavorful, comforting dish that's beloved in many parts of the world. This version features a beautiful array of vegetables and aromatic spices cooked together with basmati rice, resulting in a one-pot meal that's both nourishing and satisfying. The recipe begins with the preparation of a spiced oil, followed by the sautéing of onions and mixed vegetables. Yogurt is then added for a touch of tanginess and creaminess. The rice is cooked in this flavorful mixture, absorbing all the wonderful flavors. The final touch is a garnish of fresh mint leaves and crispy fried onions which adds a delightful textural contrast. This recipe is relatively straightforward and perfect for those seeking a taste of authentic home-style cooking. Expect a dish that is aromatic, mildly spicy, and packed with flavors.

Common questions

Can I use any other type of rice instead of basmati rice? Yes, you can use any long-grain rice as a substitute for basmati rice, but keep in mind that the texture and flavor may differ.
Can I use frozen vegetables instead of fresh ones? Yes, you can use frozen vegetables if fresh ones are not available. Just make sure to thaw them before adding to the recipe.
Can I skip the yogurt? Yogurt adds a tangy flavor and helps in tenderizing the rice, but if you don't have yogurt on hand, you can omit it. However, the final result may slightly differ.
How can I make the pulao less spicy? If you prefer a milder pulao, you can reduce the amount of red chilli powder or omit it completely. Adjust the spiciness according to your taste.
Can I add more vegetables to the pulao? Absolutely! You can add more vegetables like bell peppers, cauliflower, or broccoli based on your preference.
Can I make this recipe vegan? Yes, you can make this recipe vegan by omitting ghee and using oil instead. Ensure that the yogurt used is dairy-free or substitute with a vegan yogurt alternative.
Can I make pulao in a rice cooker? Yes, you can make pulao in a rice cooker. Follow the same steps until adding water and then transfer the mixture to a rice cooker along with the measured water. Cook according to your rice cooker's instructions.
Can I prepare the pulao in advance? While it's best to serve pulao immediately after cooking, you can prepare it in advance and reheat it when needed. Store the cooked pulao in an airtight container in the refrigerator and reheat it in a pan or microwave.

Serving dishes and utensils

Large Pan - A large pan with a lid to cook the pulao.
Spatula - A spatula or wooden spoon for stirring and mixing the ingredients.
Measuring Cups - Measuring cups to accurately measure the rice, vegetables, and water.
Knife - A knife for slicing the onions and chopping the vegetables, if needed.
Cutting Board - A cutting board to safely chop the vegetables.
Bowl - A bowl for soaking the rice before cooking.
Strainer - A strainer to drain the soaked rice.
Serving Platter - A serving platter or bowl to present the cooked pulao.
Spoons - Serving spoons for scooping and serving the pulao.
Garnishing Accessories - Optional accessories such as mint leaves and fried onions for garnishing the pulao.

Origin stories

Pulao, also known as Pilaf, is a delicious one-pot dish that has witnessed a journey across many cultures and countries. It is believed to have originated from the Indian subcontinent, and its culinary footprint extends from the royal kitchens of the Mughal Empire to the diverse kitchens of modern-day India. What makes pulao absolutely fascinating is its versatility - from the fragrant Yakhni Pulao, a specialty in many North Indian households, to the spicy pulao variants popular in the Southern states of India, the dish is a mélange of flavours that delight the palate. And here's an interesting tidbit: it's said that the famed biryani is actually a sophisticated and elaborate cousin of the humble pulao, evolved in the royal kitchens with the addition of more spices and a unique cooking method. Pulao, in its many forms, indeed carries the rich and diverse culinary legacy of India.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.