Pulao Rice | Pulao Recipe | How to Make Pulao Rice with step-by-step photos
Pulao Rice is a quite excellent aromatic, flavored, and tasteful pulao, it is prepared with basmati rice, pure ghee with some whole spices, almonds, and raisins_At the time of simmering is sprinkled with fried brown
onions, kewra essence these ingredients make them
flavorful and aromatic pulao, this pulao goes well with mutton
korma or chicken
korma
Although I made chicken shorba with this pulao, this curry is also good with this pulao
This pulao rice is my own family version that was cooked at
events like Eid or any other event. Personally, I like to have it with raita or kabab by
using the same method can variations in pulao such as adding boiled peas, mutton, or
chicken, these ingredients can enhance the taste, Also you can check out
veggie
pulao or matar
pulao on my blog, so let’s begin
Tips:
- Long-grain basmati rice is the perfect choice for making any type of pulao
- Adding almonds and raisins along with can be added cashew nuts also
- Determine the water ratio in rice depending on the soaked rice
- One cup of water is enough for 1 cup of properly soaked rice,1 ½ cups of water for 1 cup un soaked rice
- To enhance the taste can be added boiled chicken or mutton
- As well as cooking rice in stock will make more delicious pulao
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To prepare this recipe first rinse and soak the rice in
water for an hour
Take all ingredients
And prepare them all
Heat the water and soak the almonds for 5 minutes then
remove the skin of the almonds, cut them into half set aside
Heat the ghee then add onion slices and fry until crispy
golden brown, Take them out on a plate and set aside
Now add all whole spices and dry fruits together, Fry them on low flame for a minute
Then add water along with salt_Bring it to boil
Then add soaked rice, Stir to mix up well, and let it cook on medium-high heat until the water dries out
Once tiny holes appear on top of rice_Reduce the heat
And sprinkle kewra essence and brown onion, Allow to simmer for around 2-3 minutes on a very low flame
Pulao rice is done, let it a bit cool down for 10 minutes, Then Fluff up the rice and transfer it to the serving plate
Pulao rice is served with chicken curry or korma along with mixed veg raita
Pulao rice is quite a wonderfully aromatic, flavored, and tasteful pulao, it
is prepared with basmati rice, and pure ghee along with some whole spices, almonds, and raisins...
Ingredients:
- 3 cups, of basmati rice long grain soaked for an hour
- 100 ml, pure ghee/basmati ghee
- 1 large-sized, onion slice
- 3 cups, of water boiled and hot
- Salt to taste
Whole Spices:
- 1 tbsp, raisins
- 1 tbsp, almonds
- 1 big, bay leaf
- ½ tsp, black cumin
- ½ tsp, black peppercorn
- ½ inch stick, cinnamon stick
- 3 pods, green cardamom
- 4 pcs, cloves
- 3-4 drops, of kewra essence
How to make Pulao Rice?
- To prepare this recipe first rinse and soak the rice in water for an hour
- Chop the onion slices
- Heat the water and soak the almonds for 5 minutes then remove the skin of the almonds, cut them into half set aside
- Heat the ghee then add onion slices and fry until crispy golden brown
- Take them out on a plate and set them aside
- Now add all whole spices bay leaf, black peppercorn, cinnamon, cloves, green cardamom, black cumin, almonds, and raisins
- Fry them on low flame for a minute
- Then add water along with salt
- Bring it to a boil then add soaked rice
- Stir to mix up well
- Let it cook on medium-high heat until the water dries out
- Once tiny holes appear on top of the rice
- Reduce the heat and sprinkle kewra essence and brown onion
- Allow to simmer it for around 2-3 minutes on a very low flame
- Pulao Rice is done, let it a bit cool down for 10 minutes then
- Fluff up the rice and transfer it to the serving plate
- Pulao Rice is served with chicken curry or korma along with mixed veg raita
*Not be
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