Recipes for pulao
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Sponsored Links:Chicken Pulao Andhra Style Recipe
Chicken Pulao Andhra Style Ingredients:
Chicken Pulao Andhra Style Recipe
- 1.5 lbs chicken/pieces
- 1 lb cooked basmati rice (optional)
- 1.5 sliced onions
- 1/4 tsp salt
- 1/4 cup olive oil
- 1/4 cup ghee (or butter)
- 1.5 inch piece of cinnamon stick
- 1 cardomom pod (a few seeds)
- 3 cloves (whole)
- 1 tsp anise seed
- 2 curry leaves (bay leaves)
- 1 inch piece of chinger, grated
- 3 garlic cloves, crushed
- 3 green chiles, slit lengthwise
- 1/2 cup buttermilk
- 1 can diced tomatoes(or 2 ripe tomatoes, diced)
- 1/4 cup lite coconut milk
- 2 cups chicken broth
How to make Chicken Pulao Andhra Style:
heat oil and ghee over medium heat in either large pot or a wok. Add the cinnamon, cardamom, and cloves and heat until they begin to crackle. Reduce heat to low, and add the anise and curry leaves. Add the sliced onion and cook until golden brown, stirring often. Add the chicken pieces, and increase the heat to medium- brown chicken on all sides. Add the chiles, the buttermilk and the salt. Cook for 12 minutes or untiol the chicken is almost cooked through and the liquid is reduced about half. Add the tomatoes and the coconut milk. Cook until the tomatoes are tender , then add the chicken stock and bring to a boil. Reduce heat, and Cook another 12 to 15 min. Serve with rice, if desired. The nutritional info for this recipe does not include the rice.
Gatte Ka Pulao Recipe
Gatte Ka Pulao Ingredients:
Gatte Ka Pulao Recipe
For Rice
- 2 cup Basmati Rice
- 6 tblsp Ghee
- 1 tsp Cumin Seeds
- 3 Green Cardamoms
- 2 Black Cardamoms
- 2 inch Cinnamon
- 2 Bay Leaves
- 5 – 6 Cloves
- 1/2 tsp Asafoetida
- 1 tsp Red Chilli Powder
- 2 tsp Garam Masala Powder
- 2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 3 tsp Ginger Paste
- 1 cup Peas
- Salt to taste
For Gattas:
- salt to taste
- 1/2 tsp red chilli powder
- 1/2 tsp cumin seeds
- 1 cup bengal gram flour (besan)
- 2 tblsp yogurt
- ghee/oil to deep fry
- 1 tblsp mint leaves chopped
- a pinch soda bi carbonate
- 1/2 tsp turmeric powder
- 1/2 tsp ginger chopped
How to make gatte ka pulao:
- Mix all the ingredients for the gattas, mix in a little water to make a firm dough.
- Divide into six equal parts and roll into cylindrical shape.
- Stir fry in two cup of boiling water for ten to fifteen minutes.
- Drain.
- Let the gattas cool a bit.
- Cut into 1″ pieces.
- Wash and soak rice for 1 hour.
- Heat up ghee, mix in cumin seeds, when they crackle mix in whole garam masala, stir fry for a minute then mix in asafoetida powder.
- Mix in turmeric powder, red chilli powder, garam masala, coriander powder and ginger paste, stir fry for 2-3 minutes.
- Mix in drained rice stir fry for 1 minute, mix in salt and 4 cup water.
- When the water starts boiling mix in the gattas and peas, cover and stir fry till all water is absorbed and rice is done.
- Serve hot.
Dry Fruit Pulao Recipe
Dry Fruit Pulao Ingredients:
Dry Fruit Pulao Recipe
- 1/2 kg Rice
- 50 gm Peas
- 60 gm Carrots (chopped)
- 25 gm Cashew nuts (chopped)
- 50 gm Paneer(cut into cubes)
- 20 gm Raisins
- 150 gm Curd
- 10 gm Garam Masala
- 1/2 tsp Turmeric Powder
- 75g Ghee or butter
- 1 Lemon
- 1 Small bunch mint leaves
- 15 gm Green chilies (chopped)
- 75 gm Onions (sliced)
- 1 tsp Chili powder
- A few Coriander Leaves
- 25g Ginger-garlic paste
- Salt to taste
- Water to cook rice
How to make Navratan Pulao:
- Wash and soak the rice in water for 30 minutes.
- Meanwhile heat oil in a pan and add the paneer pieces and carrots.
- Fry the mixture for a few minutes.
- Take another pan with ghee and fry onions till they become golden brown.
- Now mix vegetables, green chilies, mint leaves, ginger-garlic paste, paneer and dry fruits.
- Fry it for 5 to 6 minutes.
- Add chili powder, curd, garam masala, turmeric and salt. Again fry it and then remove from the flame and leave aside.
- Take boiling water in a separate vessel and add washed rice to it.
- Cook until the rice gets half cooked.
- Now mix the prepared curry to the half cooked rice and mix well. Cook the mixture on steam until the rice is well done.
- Squeeze the lemon juice on dish.
- Garnish with coriander leaves and serve.
Afghani Chicken Pulao Recipe
Afghani Chicken Pulao Ingredeints:
Afghani Chicken Pulao Recipe
- 500 g skinless chicken (cut into pieces)
- 4 -5 pieces garlic
- 1 teaspoon ginger, chopped
- 2 medium onions (chopped)
- 8 small whole cardamoms (Choti Ilaichi)
- 1 teaspoon whole dried coriander
- 1 teaspoon whole cumin seed (Saabut Sufaid Zeera)
- 1 teaspoon clove (Longs)
- 3 cinnamon sticks (Dal Cheeni)
- 2 -3 green chilies (Hari Mirch, chopped)
- 1 teaspoon red chili powder
- 2 tomatoes (Pisi Lal Mirch, chopped)
- 2 cups rice
- 2 tablespoons cooking oil
- 5 cups hot water
How to make Afghani Chicken Pulao:
- Mix chicken, garlic, ginger, cloves, cinnamon, onion, whole dry coriander, small cardamoms, salt and water in large pot. Stir well and cook for 30 to 40 minutes on medium heat till the chicken is cooked.
- Separate the meat from the stock and keep aside. The stock (yakhni) should measure 4 cups. If there is more, boil it down till you get 4 cups. If less add hot water to it to get 6 cups.
- Heat oil in a heavy and large pot. when the oil is hot add onions. Fry till light golden.
- Add chicken pieces, chopped tomatoes, green chillies, red chili and cumin seed. Stir well Cook on medium flame till its turn in light golden.
- Now add stock/ Cook till the mixture comes to a boil, then add rice. Add stock and cover. Stir gently to mix all ingredients. Cover with a tight fitting lid. Lower heat and allow to cook for about 10 minutes or until rice is tender but yet firm.
- Place pan on a heavy griddle or tava and let cook for 10 to 15 minutes. To serve, place the rice in a large tray or platter.
Shrimp Pulao Recipe
Shrimp Pulao Ingredients:
Shrimp Pulao Recipe
To Grind set 1:
- 3 small pieces coconut or 4 tbsp shreaded coconut
- To Grind set 2:
- 3 flakes garlic
- 1 small piece ginger
- Others:
- 2 cups basmati rice
- 1 pack cooked pink shrimp (50 count)
- 1/4 cup frozen green peas
- 5 tbsp oil
- 2 tbsp ghee
- 2 count bay leaves
- 1 small piece of each ( cinnamon, cardamon, cloves )
- 5 count mint leaves
- 1/2 long sliced onion
- 5 slit green chillies
- 3 pinches turmeric powder
- 1/4 tsp garam masala powder
- 2 tsp salt
- 1 tsp pepper powder
- 1 tsp lemon drops
- 2 tbsp chopped corrainder leaves
How to make Shrimp Pulao:
- Grind the coconut with water and take out 2 cup of coconut milk.
- Grind the ginger and garlic without any water to a paste.
- Wash basmati rice in water and drain the water.
- Clean the shrimp and keep aside.
- In a heavy bottomed non stick pan pour oil and ghee and put bay leaves, cinnamon, cloves, cardamon, mint leaves, onion and ginger and garlic paste and fry till light brown in medium flame.
- Now add slit green chillies, 3 pinches turmeric powder, garam masala powder, cleaned shrimp, peas and salt and fry all for 3 mins.
- Put the washed rice and mix all once. Pour 1 and 1/2 cups water and 2 cups coconut milk to the rice and put all these in the rice cooker.
- Pour a tsp of lemon drop, see to the salt, the water should be a bit salty, then only after it is cooked it will be nice, so put around 2 tsp of salt and cook.
- After it is cooked and garnish with 2 tbsp chopped corrainder leaves and mix 1/2 tsp of pepper powder, mix all and serve hot.
Kabli Chana Pulao Recipe
Kabli Chana Pulao Ingredients:
Kabli Chana Pulao Recipe
- 1½ cup Basmati rice
- 1 cup chickpeas (channa)
- 1 medium size onion finely chopped
- 1 bay leaf (tej patta)
- 4 cloves
- 4 cardamoms
- 4 black peppers
- Salt
How to make Kabli Chana Pulao:
- Soak the chickpeas for 12 hours and pressure-cook for 15 minutes.
- Heat ghee in pressure cooker and add the spices and onion.
- When onion is light brown, add the chickpeas.
- Sauté for a while and then add rice.
- Add 1½ cups water and pressure-cook for 5 min.
- Serve hot, along with raita
Italian Pulao Recipe
Italian Pulao Ingredients:
Italian Pulao Recipe
- 1 cup Steamed Rice
- 1 1/2 cups chopped button mushrooms (khumbh)
- 1 capsicum , chopped
- 1 chopped onion
- 1/2 chopped tomato
- 3 cloves of garlic (lehsun)
- salt and pepper
- a pinch turmeric powder (haldi)
- chilli powder
- italian herbs(basil oregano, thyme)
- 3 tbspns oil
- grated cheese for garnish
How to make Italian Pulao:
- heat oil, saute onions, garlic till lightly brown.
- add chopped capsicum and tomato and cook 2 mins.
- add mushrooms and cook for 3 minutes. add salt, pepper, little haldi and chilli powder and herbs.
- add boiled rice and mix well, but gently so as not to break rice.
- garnish with grated cheese.
Prawn Pulao Recipe
Prawn Pulao Ingredients:
Prawn Pulao Recipe
- 3 Cups prawns (chopped)
- 3 Cups rice
- 1 tsp Turmeric powder
- 3 tsp Tandoori masala
- 2 Garlic flakes
- 1 Ginger
- 4 Chillies
- 1 Onion
- 4 Cloves
- 4 Peppercorns
- 2 Cardamoms
- 2 tbsp Chopped coriander
- 6 Cups water
- Oil for frying
- Salt to taste
How to make Prawn Pulav:
- Wash and clean the prawns.
- Wash and clean the rice.
- Grind garlic, ginger and chillies to make a paste.
- Chop the onions.
- Add chilli powder, turmeric powder, salt and tandoori masala to the cleaned prawns.
- Mix it well.
- Keep the mixture aside.
- Heat the oil.
- Add cloves, peppercorns and cardamoms.
- Mix garlic ginger chilli paste.
- Fry it and chopped onions.
- Fry the onions till translucent.
- Add washed rice and fry for few minutes.
- Now add prawn mixture and fry for few minutes.
- Pour 6 cups of water and cook till rice is properly cooked.
- Adorn with chopped coriander leaves.
Coconut Pulao Recipe
Coconut Pulao Ingredients:
Coconut Pulao Recipe
- 1 cup long grained rice (basmati rice)
- 1 cup grated coconut
- 1/4 cup ghee
- 2 tbsp cashewnuts (kaju)
- 2 tbsp raisins (kismis)
- 2 cloves (laung / lavang)
- 2 bayleaves (tejpatta)
- 2 pcs cinnamon (dalchini)
- 4 small cardamoms (elaichi)
- 2 cups milk
- 1 1/2 tsp salt
- 1/2 tsp mustard seeds ( rai / sarson)
- 8 to 10 curry leaves (kadi patta)
How to make Coconut Pulao:
- Wash rice and soak for about half an hour.
- Heat ghee in a pan.
- Fry cashews & kishmish and keep separately.
- Now, fry whole garam masalas and then add grated coconut.
- Then fry it for 5 mins.
- Add rice, milk and salt. when start boiling, simmer the gas.
- Serve it hot.
Egg Pulao Recipe
Egg Pulao Ingredients:
Egg Pulao Recipe
- 1 cup Basmati rice
- 2 tbsp butter
- 2 cloves
- 1″ cinnamon stick
- 2 bay leaves
- 3 whole cardamoms
- 1/2 red onion, finely chopped
- 1 carrot, cut into cubes
- 1 potato, cut into cubes
- 1/2 cup peas
- 1 cup cauliflower, cut into florets
- 2 tbsp cashew nuts
- 1 tbsp raisins
- 2 eggs, boiled and halved
- Salt to taste
How to make Egg Pulao:
- Wash rice and drain.
- Heat 1 Tbsp of ghee is a pan, fry cashewnuts and raisins. Keep aside.
- Heat butter in a pan. Add the whole spices and stir for a couple of minutes.
- Add the onions and fry till golden. Now put in the peas and the vegetables and mix well. Cook for few minutes. Add washed rice.
- Add some salt and pepper. Stir for a few minutes and add 2 cups of water.
- Arrange the egg halves on top. Garnish with chopped cilantro. Cover and cook till done.
