India is a land of countless cultural heritage with a wide variety of cuisines. Submerged with exhaustive flavours and vibrant colours, these cuisines are just incomparable. But, rice is something you can easily see on the dining table of every house in the nation. Basmati pulao is just an upgraded version of boiled rice mixed up with a blast of spices and veggies, increasing the nutritional value and making it a very-very delicious treat.
Pulao Recipes to cook at Home
Learn how to cook restaurant-style veg pulao recipe at home in simple steps. These recipes will surely turn out to be delicious and healthy. They will perfectly fit your dinner tables with a good dose of nourishment and benefits.
- Traditional Vegetable Pulao
Veg Pulao Ingredients
Rice – Regular Everyday Basmati Rice
Seasonings – Red chilli powder, haldi powder, salt, garam masala powder, coriander powder, butter, green cardamom, and bay leaves
Dry Fruits – As per your preference
Veggies – Carrots, peas seeds, beans, ginger, cauliflower, onions, garlic, and potatoes.
Warm up the pan or cooker, and add butter with green cardamom, and bay leaves. Now add chopped ginger and garlic. After two minutes add onions. Cook until the onion turns golden brown. Directly place all the spices and salt in it. Put in vegetables and mix them well until vegetables are half cooked. Now add everyday basmati rice with water and heat until the rice gets cooked well.
- Bengal’s Meetha Basmati Pulao
Rice – Classic Basmati Rice
Veggies – Carrots, Pea seeds, ginger, coriander
Dry fruits – Almonds, Cashew, Raisins
Seasonings – Water, sea salt, black pepper, saffron, cloves, green cardamom, butter, haldi powder, coriander powder, javitri, and sugar.
Before cooking, give the rice a good three to four water rinse. After that, take a pan, melt the butter in it, then add the ginger slices. Next, add the almonds and cashews and cook them for 1 minute before adding the spices and cooking them for 2 minutes. Add the washed rice and twice as much water as the rice. When the rice is tender and soft, cover the pan and continue to simmer. Your Bengal’s Meetha Basmati Rice Pulaois ready to be served.
- Coconut Milk Pulao
Rice – Rozana Basmati Rice or Regular Rice
Seasonings – Cumin seeds, salt, garam masala powder, coriander powder, red chilli powder, butter, green cardamom, and curry leaves.
Vegetables – Pea seeds, onion, beans, cauliflower, and ginger- garlic paste.
Other elements – Water, and coconut milk.
Add curry leaves, cumin seeds, and ginger, garlic paste to a skillet of hot butter. All the vegetables should cook for 4 to 5 minutes after being added. Include every seasoning. Add equal amounts of rice, water, and coconut milk at this point. For 15 to 20 minutes, or until the pulao is done, cover the pan and let it boil. It is currently prepared for serving. Because of its great nutritional content, basmati rice is preferred for use in pulao. The basmati rice nutrition value is high.
It’s an urge to provide an aspect of yoghurt with dishes that have strong aromas. Onion raita is the ideal side dish for pulao. The precise yet decadent raita is simple, fast, and flavourful. Pair it up with pulao and enrich dinner time with it.
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