Pulao is a preparation of rice wherein rice is cooked with spices and some vegetables or meat. Pulao is a very common preparation in South Asia, Central Asia, and the Middle East, etc. Every country has its take on this dish. In India too, pulao is a combination of rice, spices, vegetables/meat or some other ingredients. Spices such as bay leaves, star anise, cinnamon stick, etc are used. Amongst the vegetables, peas, carrot, cauliflower, mushroom, corn, spinach, fenugreek leaves, etc are commonly used. These vegetables are used as such or in a combination with other veggies depending upon the pulao recipe. Other than vegetables, ingredients such as soya chunks, gram flour dumplings (gatte), etc are also used to make pulao. Other than this paneer is also used for pulao recipes. Just as the pulao recipe varies from one part of the world to another, likewise even in India, it differs as one travels from one state to another.
Perfect pulao has perfectly cooked rice which is not mushy at all. It has a mild flavor of spices and the correct quantity of vegetables or meat. The vegetables etc should be cooked appropriately. Following points should be kept in mind to get perfect pulao every time:
1. Use good quality aged basmati rice for pulao recipes. Whole grain basmati works the best. However, personally, for me, it is more important that the rice is fragrant and aromatic, even if it is a smaller grain.
2. Wash the rice properly. It is important to wash rice under running water until the water is absolutely clear.
3. Soak the rice for 20-30 minutes. Rice should be soaked for at least 20 minutes. However, it should not be soaked for more than 30 minutes otherwise it tends to get mushy while cooking.
4. For a spicier version of the pulao recipe, I like to use mustard oil. Mustard oil should be heated till the smoking point and then used. However, if I want the pulao more aromatic, I like to use only ghee for the pulao recipes.
5. Do not overdo the vegetables or meat or other ingredients used for making pulao. Generally, the ration of 1:1 works well when the pulao is being served as a side dish. For instance for matar pulao, 1 cup of peas is used for 1 cup of rice. However, if the pulao recipe is a rich one, such as vegetable pulao, which are served as the main dish; it calls for more ingredients.
6. Cook pulao properly. I have always seen my mother cooking the pulao in a particular way. After cooking the spices and vegetables or the other ingredients used, water is added. Once it comes to a boil, soaked rice is added. It is allowed to come to a rolling boil on high flame. Thereafter the flame is reduced to low and a weight is placed on the top. Once the rice is almost cooked, the flame goes off and the set up remains for another 10-15 minutes i.e. the rice is allowed to sit with the weight on for some more time. Finally, pulao if puffed with a fork, etc.
7. If you like the aroma of ghee in your pulao recipes, just drizzle a teaspoon of ghee once the pulao is ready and hot.
Veg pulao is rice cooked to perfection with vegetables and a few spices. With the goodness of vegetables and flavors of spices, vegetable pulao is certainly one of the most popular foods prepared in the Indian kitchens. Every home has its own take on this.
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Rice cooked with fried vegetables and other fried elements such as cashews, raisins, bread chunks, gram flour dumpling i.e. gatte, in an onion yogurt base, is Jodhpuri Kabuli Pulao. It has various elements, fried vegetables, crunchy cashews and raisins, crispy bread chunks, fried gatte, etc.
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Matar pulao is flavorsome rice preparation with lots of green peas. It has the flavors of whole spices, the heat of green chilies, ginger and garlic and fresh flavor of peas.
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Rice preparation with the sweetness of corn and sharpness of caramelized onions is corn pulao. It is an easy rice recipe that does not call for many ingredients and is liked by all for its distinct taste.
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“Tiranga” is how the Indian flag is referred to because it has three colors saffron, white and green. Tiranga pulao is healthy and simple rice preparation having the three colors of the Indian flag.
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Rice and gatte combined in the best possible way. Rice flavored with whole spices, fried onions, ghee, fresh coriander, ginger, garlic etc. Gatte ka pulao ecipe is flavorsome rice combined with gatte (gram flour dumpling) which are shallow fried.
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Tawa pulao is a very delicious, spicy, flavourful and tangy pulao loaded with lots of crunchy vegetables. It is very easy and quick to make. Tawa pulao is a street food item; you can find many street vendors selling especially in Mumbai.
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Soya pulao is a flavorful and spiced preparation which, as the name suggests, uses soya or Nutrela as its main ingredient along with rice, of course! The beauty of this recipe is that it is absolutely aromatic but not too hot.
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