Pulao is a very easy one-pot dish. It is a dish made with rice and different type of vegetables, spices, and other ingredients. Pulao is a very delicious and healthy option for lunch or dinner. Sometimes, when you are too tired or you want to make a quick, healthy, and tasty recipe. Then, pulao is a perfect choice. You can try different types of pulao recipes. Some interesting and tasty pulao recipes are given below:
VEG SOYA PANEER PULAO-
INGREDIENTS:
- Basmati rice – 1 cup
- Soaked Soya granules – 50 gm
- Paneer cubes – 100 gm
- Chopped Onion – 2
- Big whole cardamom – 2
- Cloves – 5
- Bay leaves – 4
- Cinnamon – 1
- Green chilies – 2
- Carrot – 1
- Chopped tomato – 2
- Salt as per taste
- Cumin seeds – 1 tsp
- Fresh coriander leaves
- Oil – 1 tbsp
- Water – 2 cup
METHOD:
Firstly, wash rice with water thoroughly and soak them before ½ an hour of cooking.
Then, heat the oil in a pressure cooker and add cumin seeds, cardamom, cloves, and bay leaves, cinnamon, and saute them for 1 minute.
After that, add onion, green chilies, carrot, and tomato and sauté them.
Then, add paneer cubes, and soya granules and cook them for 2 minutes.
Now, add salt, garam masala, rice, and water and mix well.
Close the pressure cooker and cook until one whistle.
After that let the pressure release by itself then open the lid.
And your veg soya paneer pulao is ready. Garnish it with chopped coriander leaves.
CHICKPEA BEANS PULAO:
INGREDIENTS:
- Chickpea – ½ cup
- Beans-
- Basmati rice – 1 cup
- Chopped Onion – 2
- Big whole cardamom – 2
- Cloves – 5
- Bay leaves – 4
- Cinnamon – 1 inch
- Chopped Green chilies – 2
- Ginger garlic paste – 2 tsp
- Salt as per taste
- Cumin seeds – 1 tsp
- Fresh coriander leaves
- Oil – 1 tbsp
- Water – 2 cup
METHOD:
Soak the chickpeas for 7-8 hours or overnight in water.
Firstly, wash rice with water thoroughly and soak them before ½ an hour of cooking and boil the soaked chickpeas.
Then, heat the oil in a pressure cooker and add cumin seeds, cardamom, cloves, bay leaves, and cinnamon and sauté them for 1 minute.
Add chopped onion, beans, chickpeas, and salt and cook for 2 minutes.
After that add tomato, green chili, coriander powder, and garam masala, and again cook for 1 minute.
Finally, add rice and water and mix well and close the lid of the pressure cooker and wait until the first whistle.
After that let the pressure release by itself then open the lid.
And your chickpea beans pulao is ready.
MUSHROOM BROCCOLI PANEER PULAO:
INGREDIENTS:
Basmati rice – 1cup
Button mushroom – 7-8
Broccoli florets – 8-10
Paneer cubes – 8-10
Roughly chopped onion – ½ cup
Yogurt – ½ cup
Ginger garlic paste – 2 tsp
Oil – 2 tbsp
Cumin seeds – 1 tsp
Bay leaf – 1
Peppercorns – 4-5
Cinnamon stick – 1 small
Star anise – 1
Green chilies as required
Garam masala – 1 tsp
Coriander powder – 2 tsp
Salt as per taste
METHOD:
Firstly, wash rice with water thoroughly and soak them before ½ an hour of cooking. Also, wash mushrooms and broccoli properly and cut mushrooms in half.
After that, add mushrooms, broccoli, and paneer to the yogurt and add ½ tsp coriander powder and ½ tsp garam masala powder in it.
Then, heat oil in a pressure cooker and add all the whole spices along with cumin, and cook for 1 minute.
Then add ginger garlic paste and yogurt mix into the pressure cooker and mix well.
Now add coriander powder, garam masala, red chili powder, and salt and cook for 2 minutes.
Finally, add rice and water and close the lid and cook it up to 2 whistles.
After that let the pressure release by itself then open the lid.
Your mushroom broccoli and paneer pulao is ready.
BEETROOT PEAS AND BEANS PULAO:
INGREDIENTS:
- Grated beetroot -1 medium
- Green Peas – 1 cup
- Beans – ½ cup
- Basmati rice – 1 cup
- Finely chopped onion – 1 large
- Ginger garlic paste – 2 tsp
- Coriander powder – 2 tsp
- Turmeric powder – ½ tsp
- Garam masala powder – 1 tsp
- Red chili powder as per taste
- Salt as per taste
- Oil – 1 tbsp
- Water – 2 cups
METHOD:
Heat the oil in a cooker and add cumin seeds to it.
After that, add ginger garlic paste and onion in it and sauté them.
Now add turmeric powder, coriander powder, garam masala powder, grated beetroot, rice, and water.
Mix all the ingredients and cook it until the rice gets partially cooked without closing the lid.
After that add pea and beans and cook until one whistle.
And then let the pressure release by itself then open the lid.
Your beetroot peas and beans pulao is ready.
EGG AND CABBAGE PULAO:
INGREDIENTS:
- Shredded cabbage – 1 cup
- Boiled egg – 2
- Basmati rice – 1 cup
- Oil – 1 tbsp
- Split black lentils (urad dal)– ½ tsp
- Asafoetida – 1 pinch
- Curry leaves – 4-5
- Mustard seeds – ½ tsp
- Whole Kashmiri red chilies – 3
- Thinly sliced onion – ¼ cup
- Turmeric powder – ½ tsp
- Parboiled Split Bengal gram( chana dal) – ¼ cup
- Salt to taste
- Chopped coriander leaves
Method-
Heat the oil in the pressure cooker and add mustard seeds in it and allow them to crackle.
Then add urad dal, asafoetida, curry leaves, and dry red chilies and sauté them for 1 minute on a medium flame.
Now, add onions, egg, and turmeric powder and sauté them for one minute.
And after that, add cabbage, chana dal, and salt and cook for 3 minutes.
Finally, add rice and water and then close the lid and cook until 1 whistle.
And then, let the pressure release by itself and then open the lid.
Garnish it with coriander leaves and serve hot.
Chicken pulao –
Ingredients –
- Cubed chicken – 250 gm
- Ginger garlic paste – 1 tsp
- Basmati rice – 1 cup
- Thinly sliced onion – 1 medium
- Chopped tomato – 1 medium
- Chilli powder – as per taste
- Turmeric powder – 1 tsp
- Garam masala powder – 2 tsp
- Yogurt – 2 tsp
- Salt – as per taste
- Oil – 2 tbsp
- Cumin seeds – 1 tsp
- Bay leaf – 1
- Peppercorns – 4-5
- Cinnamon stick – 1 small
- Star anise – 1
- Water – 2 cups
Method –
Firstly, wash and soak rice for half an hour before cooking.
After that, marinate the chicken with turmeric, chili powder, salt, ginger garlic paste, oil, and yogurt. Keep it aside until we need it.
Heat oil in a pressure cooker and add cumin, bay leaves, cloves, big and small cardamom, cinnamon, and fennel powder, and sauté until the spices start to sizzle.
Now, fry onions until they turn lightly golden.
Then, sauté the chicken on medium flame. Cook chicken for 3 – 4 minutes or until it turns white.
Now, add tomatoes and cook for one minute.
After that, add water and salt and boil it and then add drained rice and mix well.
Cover the lid and cook for one whistle on a medium heat
And then, let the pressure release by itself and then open the lid.
Your chicken pulao is ready. Garnish it with coriander leaves and serve hot.
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