recipe for pulao?

Question

please give me the recpie for Pulao, peas pulao, veg pulao or any other types of pulao u know... dont say to look in links coz i already have.. i need to hear from someone who really cooks..

Answer 1

Peas Pulav
All you have to do for this pulav is add green peas to the rice when it is cooking along with whole spices like cinnamon black peppers and bay leaves. After it is cooked garnish it with onions crisply fried in ghee. I normally keep my peas pulao white.

Veg pulao.

Stir fry the veggies of your choice along with some rasins and add them to par boiled rice. Mix thoroughly along with saffron milk and let it cook till the rice grain is done . Garnish with fried onions. The saffron will give the pulao a lovely yellow colour and a great aroma.

My BEST Pulav is this

the LEFTOVERS Pulav

When I feel very lazy

I just take all the leftovers in my fridge veg or non veg and put them into a big casserole put washed rice into it and cook it up. Be careful about the water you add to the rice if you plan to make this as if you add gravy dishes then the water has to be a little less.This pulao will always have a distinct flavour and my kids atleast lap it up.

To give any pulao a festive look garnish it with fried potatoes and rasins fried in ghee.

Answer 2

Potato pulao
Ingredients-
1 cup basmati rice 2 medium-sized potatoes - washed 1 small onion - diced into small pieces small piece of ginger 2 green chilies - deseeded and minced 6 cloves 1/4 tsp cinnamon powder 2 small bay leaves 1/4 tsp turmeric 1/4 tsp mustard seeds 10 - 12 drops of lime juice 1 tsp salt 1-1/2 cup water 2 tblsp vegetable oil cilantro leaves - washed and cut.

Method-
Wash the rice under flowing water to remove any dust. Cut the washed potatoes into thin strips. Combine ginger, green chilies, cilantro, turmeric and potatoes in a bowl and mix well. Allow this mixture to marinate while you prepare the rest of the dish. Keep a heavy pan on heat , add 2 tblsp vegetable oil, when the oil becomes hot, add mustard seeds. Cover the pan, since the seeds will sputter and pop. Then add cloves, cinnamon and bay leaves. Fry for 1 minute and put the minced onions and cook for another 2 - 3 minutes, until the onions start turning slightly brown. Now, put the marinated potatoes, rice, salt, lime juice and water. Mix well and bring to a full boil. Reduce the heat to low, cover with a tight-fitting lid and simmer for 20- 25 minutes, until the rice is tender and fluffy. Remove from heat and let the rice sit for 10 minutes. Fluff slightly and transfer to a serving platter.

Answer 3

Ingredients
Rice
Chicken
onion
garlic
ginger
oil
red pepper
salt
garam masala
tomato
green chilly

Direction:

heat oil in pan, fry onion till brown. ad garlic and ginger paste and move it constantly till it is cooked. add some gharam masala and salt.

On the other hand you can boil the chicken and separate the stock.
add this chicken with chopped tomatos and green chilli in the onion+garlic+ginger in the pan
let it cook for a while - 30mins
add rice and chicken stock in it let it cook again

Yummy chicken pulao is ready.
♥ :)

Answer 4

take a cup of basmati rice. soak it for 15 minutes and then drain the water and make the rice dry. heat oil in a wide bottom pan. add all the whole garam masalas and bay leaves. after the start cracking add some cashew and raisins,then add a tea spoon of ginger paste(home made). fry them. add the rice a little turmeric, sugar, garam masala powder,ghee and salt to taste.fry a little. add one and a half cup of boiling water and bring it boil again. the cup should be the same one in which you measured the rice. now heat a tawa and place the wide bottomed pan on it covered properly .cook it on low heat till the water dries up. i hope this will help. today i found how difficult it is to write a recipe.

Answer 5

Chicken pulao

Ingredients

2 chiken breasts
Onion
tomato
Garlic
Ginger
Corrainder
Basmati rice
edible oil
salt
turmeric powder
chilly powder/green chilly

Procedures: chop the chicken in small pieces, wash them, sprinkle salt and turmeric, chop onion, tomatoes, mash ginger and garlic, wash the rice and keep in the water for about half an hour.

Then put oil in a pressure cooker and fry the chicken pieces until it is brown, throw in chopped onion, tomatoes, mashed ginger and garlic and fry the ingredients for about 10 minutes, then pour some water (2 inches above the ingredients) and let it whistle it for three times.

Then take it off the heat and let it become warm....sprinle the chopped corrainder and serve it warm... enjoy your chicken polao

Answer 6

Try this:
For a glass of rice take double the amount of water and soak for an hour. Heat oil(2-3 tbsp) in a wok add 1tsp of sugar to caramalised it. put 2-3 colves, 2bayleaves,2cardamom. add 1onion(sliced) and heat it till it becomes golder brown. Add soaked rice and stir it for 1-2 min. Add salt to taste. In the meantime make a paste of ginger-garlic with freshly grounded coriander seeds(taken in moderate amount, say 1.5tbsp). add it the rice and stir it for 2 min. Add a cup of green peas and the water in which rice were soaked. Boil it till water evoparated completely. Cover the rice with clean muslin cloth and put a lid over it. Heat it over slow flame for 5 min. and turn the gas off. Serve immediately. we can also add seasonal vegetable like carrot and cauliflower.

Answer 7

VEG PULAO

Wash rice with a few changes of water or until the water runs clear. Set aside and let soak in a dish with water for atleast 30 minutes.

2) Heat oil in a pot, when oil is hot, add cumin seeds and when they start to change color, add in turmeric powder, bay leaves, cloves, cardamoms, and cinnamon sticks. Add ginger, garlic and green chillies. Saute on medium heat for about one minute. Add in onion, tomato and green peas and saute for 3 minutes.

3) Drain the water from rice and add rice to spice mixture. Stir gently and add 2 1/2 cups of hot water. Add salt to taste; mix. Cook on high heat, stirring gently but continuously. When the water is almost absorbed, add lemon juice. Lower the heat to low. Cover the pan and continue cooking for about 5 to 7 minutes or until the rice is completely cooked and water is completely dry.
Its nice

Answer 8

1)Cooked Basamati Rice(Keep it in a big pan)
2)Cut boiled Pototos in to small pices and take Boiled Peas & cut a onian big in to small pices fry it in olive oil along with cut Methi,other vegitable like cooked carrot.1/2cooked cabbage3)l fry them till they are brown a little put it in a bowl seperately.
4)Now take olive oil heat it for 2 minutes add mustered seeds and when it splutters take it and immediatly mix 1&2&3 and pour it over it.
4) Heat everything for 2 minutes so you can serve hot for eating.
Take care not to be near when you re doing 4th item as mustered seeds may hit your face.
Now serve it a sample to yourself taste it and if you find salt or squzeed lemon insufficiamt add little stirr well taste it again and if it is OK serve it.If you find salt is more add Cooked Basamati rice
which you should keep rserved in a small bowl.
Again taste it it must be OK now.SERVE IT HOT.

Answer 9

bachelors recipe: Put tea in a pot and then brew and strain the tea leaves to be thrown away. then make some tomato puree.
to start with
Boil the tea water and tomato puree and coriander etc till boiling point.

put in the prewashed rice that has been soaked in water and put it inside the liquid and let it boil till the rice is prepared. and the pullav is ready.

Answer 10

Well. Here we go........One method I learned from my friend....

Cut onions very fine......and tomatoes also in the same way...... Heat a little bit of oil in a pan.....fry the onions.....after it becomes brown....add tomatoes.....fry a little more. Then add fresh peas.... ...wash the rice and keep it soaked... when the onions, tomatoes and peas are half done....add the rice and now according to the amount of rice you have to add water...like for example for one cup of rice add nearly three cups of water... or two and a half cups of water..... add cloves...cardamom....crushed garlic... salt......little ghee ..cover it and cook in REAL LOW FLAME ..TILL IT IS ALL DONE NICE AND FLUFFY ...GARNISH IT WITH CORIANDER AND MINT LEAVES.