Simple Pulao Recipes are a great way to start cooking. Simple Pulao Recipes like vegetable pulao, chicken pulao, and mushroom pulao are easy to make and delicious to eat. Simple Pulao Recipes require minimal ingredients and can be cooked in under 30 minutes. To make Simple Pulao Recipes, you just need to sauté the ingredients, add rice and water, and cook until the rice is tender. By following Simple Pulao Recipes, you can create tasty and flavorful meals with ease.
1. Vegetable Pulao Recipe
This simple pulao recipes Serves 4.
Ingredients
- Ghee or Butter – 4 tablespoons
- Dry Red Chillies – 4 (sliced into halves)
- Onion – 1 (sliced)
- Ginger Paste – 1 teaspoon
- Garlic Paste – 1 teaspoon
- Chilli Powder (Kashmiri ) – 1 teaspoon
- Garam Masala – 1 teaspoon (homemade) or 2 teaspoons (store-bought)
- Turmeric Powder – ¼ teaspoon
- Potatoes – ¼ cup
- Carrots – ¼ cup
- Cauliflower – ½ cup
- Beans – ¼ cup
- Green Peas – 3 tablespoons (raw)
- Mint Leaves – A handful
- Coriander Leaves – A handful
- Basmati Rice – 2 cups (washed and drained)
- Salt – 1½ teaspoons
- Hot Water – 4 cups (2 cups for each cup of rice)
- Lemon/Lime Juice – 1 teaspoon
- Additional Ghee/Butter – 2 tablespoons
Process
- Heat 4 tablespoons of ghee or butter in a pan. Once hot, reduce the flame to medium.
- Add sliced dry red chillies and sauté for 10-15 seconds.
- Add sliced onions and sauté until they turn translucent.
- Mix in ginger and garlic pastes, and sauté for 2 minutes to eliminate the raw aroma.
- Add Kashmiri chilli powder, garam masala, and turmeric powder. Stir for 30 seconds.
- Add the chopped vegetables – potatoes, carrots, cauliflower, beans, and green peas. Stir well.
- Sprinkle mint leaves and coriander leaves for added aroma.
- Add the washed and drained basmati rice, followed by salt. Roast the rice and vegetables together for 3 minutes on medium flame.
- Pour in 4 cups of hot water and add lemon or lime juice. Mix everything thoroughly.
- Allow the mixture to come to a rolling boil. Reduce the flame to low, cover the pan, and cook for 8-10 minutes until the water is fully absorbed.
- If not fully cooked, turn off the flame and keep the pan covered for another 2-3 minutes to let it steam.
- Once cooked, drizzle 2 tablespoons of ghee or butter on top and gently mix.
Transfer the vegetable pulao to a serving dish.
Serve with gravy curries, salad, pickles, or papads for a complete meal.
Enjoy this fragrant and flavorful vegetable pulao!
2. Trifle Pulao Recipes
Ingredients
- Basmati rice – 1 cup
- Chicken cube – 1
- Cooked chicken pieces – ½ cup
- Vegetable mixture – ½ cup
- Cashew nuts – 10 pieces
- Oil – as needed
- Cabbage – 1 piece
- Coriander leaves – 2 stalks
- Salt – as needed
Method
Add water to the basmati rice and cook. Dissolve the chicken cubes in a little water. Pour a little oil in an iron pan and add the cooked rice, chicken cube solution, salt and mix on medium heat. Add black pepper powder.
Prepare the vegetable mixture (carrots, beans, cabbage, curry leaves finely chopped and sautéed in oil). Fry the cashew nuts in ghee. Chop the sabzi finely and fry until golden. Shred the chicken pieces, add pepper powder and fry in oil.
Spread some ghee on a slightly sunken aluminum plate and spread half of the rice. Place the fried chicken pieces on top, then add a quarter of the rice, the vegetable mixture and the remaining rice in this order. Sprinkle the fried savory and cashew nuts on top and bake in the oven.
Take it out of the oven and place it on a slightly flat plate, sprinkle chopped coriander leaves on top and garnish with it and serve the pulao hot.
3. Mixed Prawn Rice Pulao Recipe
Ingredients
- Basmati rice – 3 cups
- Onion (Big) – 4 pieces
- Coconut chutney – ½ cup
- Shrimp, fried – 1 cup
- Red onions – 10 pieces
- Green chillies – 4 pieces
- Coriander powder – 1 teaspoon
- Chili powder – ½ teaspoon
- Black pepper powder – ½ teaspoon
- Turmeric powder – a pinch
- Tomato – 1 piece
- Mint leaves – 1 stalk
- Coriander leaves – 1 stalk
- Oil – as needed
- Coconut milk – ½ cup
- Salt – as needed
Method
After washing and cleaning the rice, add enough water and cook it in a cooker. Do not let it burn. Just before buying, add salt and two drops of lemon juice and shake the rice. Then prepare the coconut chutney and shrimp sauce as follows. Slice the onion thinly, fry them and set aside.
Coconut Chutney
Grind finely grated coconut, salt to taste, two red onions, two green chilies, mint leaves, a little tamarind and prepare the chutney in a bowl.
Shrimp Sauce
Clean the green shrimp. Pour oil in a pan and fry the finely chopped red onion and green chilies. Add coriander powder, chili powder, turmeric powder, and chili powder to it and fry. Then add the chopped tomato and fry. After that, add the shrimp, mix well, pour boiling water and salt to taste, cover the pan and cook the shrimp on medium heat. After frying, add the drained coconut milk and mix. Then add one and a half teaspoons of coconut oil and mix well and keep it on low heat for a while. Take the rice and cook it in a shallow pan.
How to Prepare the Pulao
In a slightly shallow pan, pour two teaspoons of ghee and spread half of the fried Onion. Spread half of the rice on top. Spread the prawn curry on top of that. Spread a quarter of the rice on top of the prawn curry. Spread the chutney again on top of the rice. Spread the remaining rice, fried onion and coriander leaves in this order and pour two teaspoons of ghee on the top, press the mixture well and cover the pan and keep it on medium heat for a while. After that, cook it.
It would be very good if you bake it in the oven.
Serve the pulao in a slightly flat dish without losing the layer of the pulao, while it is still hot.
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