3 Delectable Pulao Recipes To Blow Your Mind

As Indians, we can never ever get enough of rice, especially, knowing the fact that our country has a multitude of delicious rice preparations. So, if the aroma of dry spices and sizzling taste of vegetables with rice makes you hungry and greedy for more, then these pulao recipes will definitely blow your mind.

3 Delectable Pulao Recipes To Blow Your Mind


It’s a great thing to be health conscious but it’s also absolutely okay to cheat once in a week by treating yourself with your favourite pulao recipe. Isn’t the thought itself so yummylicious? So, don’t waste any more time… Try these amazing recipes and serve with spicy pickle or sour & sweet dahi raita.


Pulao Recipes


For the masala paste

4, garlic cloves

2, green chillies

2, ginger piece

½ cup, onions, sliced

a few coriander leaves, chopped for garnish

For the gattas

1 cup, besan

1 tsp, chilli powder

1 tsp, fennel seeds

½ tsp, carom seeds

1 tbsp, curd

2 tbsp, oil

salt to taste

For the pulao

½ cup onions, sliced

1, cardamom

2, cloves

½ tsp, cumin seeds

½ tsp, mustard seeds

¼ tsp, asafoetida

1½ cups, Basmati rice, steamed

1 tsp, chilli powder

½ tsp, turmeric powder

½ tsp, garam masala

1 tbsp, oil

salt to taste

Method: Prepare the masala paste by grinding together all the ingredients. Keep the paste aside. To prepare the gattas, mix together all the ingredients and knead to make stiff dough. Divide the dough into equal-sized portions and shape each portion into a 4” inch long, 5 mm diameter (both approx) cylindrical roll. Heat water in a vessel and steam the gatta pieces into it. Bring the water to a boil and let the gattas cook for 10-12 minutes. Drain the excess water and keep the gattas aside till they get cooled. Cut the gattas into small pieces and deep-fry them in hot oil. Drain the excess oil and keep the fried gattas aside. Now heat oil in a separate pan and deep-fry the sliced onions. Remove and keep aside. Add the cardamom, cloves, cumin seeds, mustard seeds and asafoetida. Mix in the prepared masala paste and sauté for 4-5 minutes. Finally, add the cooked rice, fried onions, fried gattas, chilli powder, turmeric powder, garam masala and salt. Mix well. Remove from heat, garnish the rice with coriander and serve hot.


Pulao Recipes


3 cups basmati rice, hard-boiled

1/3 cup raw mango, grated

½ cup mixed boiled peas and French beans

½ cup green capsicum, chopped

1 bunch spinach, pureed

2 tbsp mint leaves

1 tsp garam masala

1 tsp chaat masala

1 tsp ginger-chilli paste

salt to taste

For the tempering

2 tbsp ghee

¼ tsp asafoetida

1 tsp cumin seeds

1 bay leaf

1 tsp garlic paste

1” piece each of cinnamon and clove

Method: Heat ghee in a pan and add the ingredients of tempering. Add the chopped capsicum. After a minute, add all the remaining ingredients. Mix the pulao and serve hot.


Pulao Recipes


1 cup, brown rice

2, onions

1, tomato

½ cup, peas (shelled)2 carrots

1 cup, beans

½ cup, cauliflower

½, capsicum

½ cup, mint leaves

2 tbsp, coriander leaves

½ tsp, turmeric powder

½ tsp, chili powder

Salt to taste

Small piece of ginger (crushed)

3 pods of garlic

2, green chilies

1, tsp oil

1, tsp ghee (optional)

For seasoning:

1 tsp, fennel seeds

4, cloves

2, cardamoms

1, small piece of cinnamon

Method: Cut the vegetables in a diamond shape (except onion, tomato, and capsicum) and boil them in water. Let them be crisp and not too soft. Cook rice in the rice cooker with 1:1 ¾ water ratio and cool it by spreading it on a plate so that it does not stick to each other. Heat oil in a pan, and add the ingredients for seasoning. Add onions and fry until crisp and then add tomatoes, green chilies, crushed ginger, and garlic. Add rest of the vegetables, turmeric, chili, masala, coriander, cumin powder, and salt. Add washed and chopped mint leaves and diced capsicum. If required, close the lid and cook for a minute. Add rice to it. Make sure the vegetables and rice are in almost equal quantity. If required add some salt and ghee while mixing with the rice. Serve with raita or Kadi.



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