Pulao: Indian cuisine

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Pulao: Indian cuisine

How to make pulao in a jiffy

The Times of India

Pulao in a jiffy


1 cup rice 2 cup water 2 cups of cut vegetables (cauliflower florets, carrot, potatoes and green peas) 1 large onion 34 cardamoms 1/2 tsp red chilli powder 1 small piece of cinnamon 24 cloves 4 tsp cooking oil 1 tsp salt

How to make quick vegetable pulao

Wash and soak the rice for an hour, drain and keep aside. Chop the onion finely and cut the potatoes and carrot into small pieces. Heat oil in a pan and fry the onions till golden brown, add all the vegetables, cinnamon, cloves and cardamoms.

Saute for 23 minutes, add little water and cook till the potatoes and peas are half cooked. Then add the drained rice, salt and red chilli powder. Mix well. Add two cups of water and boil. When the water starts boiling, reduce the flame and cover and cook till the rice is done. You can also garnish the pulao with ghee roasted cashew nuts. Eat with freshly prepared onion raitha. For raitha, slice onions, mix with salt and thick curd.

Chef recipes: Cholia soya bean pulao

The Times of India

Cholia soya

Nutrients amount

Carbohydrates 32 g Protein 4.1 g Fat 5.7 g Saturated fat 0.3 g Cholesterol 0 mg Fiber 0.33 g Sodium 1280mg Calories 184


250 g basmati rice 250 mL water (for boiling rice) 3 tsp salt 20 nos soya bean chunks 1 no onions, large 2 Tbsp canola oil 1 no bay leaf 2 tsp jeera (cumin) nos cloves 10 nos black peppercorn 1 no cinnamon, 1inch long 2 nos, green chilly small 100 g cholia (fresh green gram)


1. Pick, wash and soak rice for half an hour. Boil water and add salt. Remove from fire and drop in soya bean chunks for 15 minutes. 2. Peel onion and thickly slice. Heat heavy bottom and add canola oil. Add bay leaf, jeera, cloves, peppercorn and cinnamon. Once they splutter, add onions and green chillies slit and saute until onion turns light brown. Squeeze out excess water from the soya chunks and along with cholia, add to pan. Add salt and saute for 2 minutes. Add salt and rice. Now pour water and let rice boil. 3. Once half the water is evaporated, turn the heat low and cover with tightfitting lid. 4. Cook for another 8 minutes and turn off heat. Let it rest in this position for another 10 minutes. 5. Remove lid and serve hot.

Note: Do not stir the rice at any point, as it can break. The water added to rice is always dependent on the quality of rice and the length of time you soak it for.

Rice treat: Khumb Pulao

The Times of India

Khumb Pulao


1 cup long grained rice 1 cup mushrooms, sliced 4 spring onions 2 cloves 12 mm. (1/2") piece cinnamon 2 green cardamoms 1 bay leaf 1 teaspoon garam masala 1 teaspoon cumin (jeera) powder 2 tablespoons oil Salt to taste


1. Clean and wash the rice. Soak in warm water for about 10 minutes. Drain and keep aside. 2. Chop the spring onion whites and the green separately. Keep aside. 3. Combine the oil, spring onion whites, cloves, cinnamon, cardamoms and bay leaf in a glass bowl. Microwave on HIGH for 2 minutes. 4. Add the mushrooms and microwave on HIGH for 1 more minute. 5. Add the rice, mix well and microwave on HIGH for 1 minute. 6. Add 2 cups of hot water to the rice mixture along with the spring onion greens and salt and mix well. Microwave on HIGH for 10 minutes, stirring twice in between after every 4 minutes. 7. Serve hot.

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