Tag: Veggie Pulao

  • The Flavorful Mix Vegetable Chicken Pulao Recipe

    The Flavorful Mix Vegetable Chicken Pulao Recipe

    Loaded with veggies and flavorful chicken, warm spices like cumin, cinnamon, nutmeg and mace and the heat of green chilies this Mix Vegetable Chicken Pulao is a delight to the taste buds in every bite!

    The Flavorful Mix Vegetable Chicken Pulao Recipe
    The Flavorful Mix Vegetable Chicken Pulao Recipe

    Chicken broth and seasonings are added to give it lots of flavor and moisture. It’s a one-pot meal to prepare and cook in a pot that comes together quickly for a hearty and hot week-night dinner.

    There are some Rice Pulao that are overly packed with gorgeous spices flavors, but this isn’t one of those. This Chicken pulao is a medley of rice, chicken, spices, and vegetables. I just add a tiny sprinkle of green onion as a garnish, just to add a little more color when serving. Pairs perfectly with any raita or curry of your choice.

    The Flavorful Mix Vegetable Chicken Pulao Recipe
    The Flavorful Mix Vegetable Chicken Pulao Recipe

    What goes in Mix Vegetable Chicken Pulao

    The ingredients you need to make this Mix Vegetable Chicken Pulao are:

    • Best rice for pulao – basmati rice is the best for both flavor and fluffiness. Basmati is a type of long grain rice – the longer the grain, the fluffier the rice. It also has a lovely subtle fragrance that really compliments the flavors in this rice pilaf; You can use brown rice as well for this pulao recipe.
    • Chicken: The juicy thighs or chicken breast are the ideal meat choices for making pulao. You can use either the boneless pieces or the bone-in ones like leg pieces. I personally, like pulao with boneless chicken pieces.
    • Fat – Ideally desi ghee (clarifying butter) is the best choice for making the pulao. I choose the clarified butter (desi ghee) for flavor, but if the aroma and taste of ghee are too over-powering for you, use unsalted butter, coconut oil, or any other cooking oil.
    • Flavor Base – sautéed ginger and onion, to add savouriness;
    • Pulao Spices – I’ve used a combination of cinnamon, cloves, nutmeg, mace, bay leaves and cumin in this Mix Vegetable Chicken Pulao. It’s reminiscent of traditional Middle Eastern flavors but also a festive combination. Feel free to customize this to your own taste;
    • Broth OR water – For extra flavor, I almost always make my pulao with broth. However, water will work just fine as well, though I’d add an extra pinch of each of the spices;
    • Vegetables – Use any vegetables you like here. I like using carrot and green peas for a vibrant color, and potatoes because the flavor melds in nicely with the rice. Cabbage and Capsicum also work well but be aware that they provide a sharper pop of flavor. Broccoli would also be great.
    • Garnishing – I’ve used green onions in this mix vegetable chicken pulao recipe. I adore both the flavor and fresh green color that green onion bring to this pulao. Fresh Coriander and Mint Leaves are also great!

    How to make Mix Vegetable Chicken Pulao:

    Mix Vegetable Chicken Pulao is straight forward to make.

    1. Soak the rice for 30 minutes then drain.
    2. Sauté onion and whole spices in butter, then add the ginger and chicken along with seasoning. Cook for 20 minutes or until chicken is no longer pink and all juices run clear.
    3. Then add carrots, green peas and potatoes cook 5-7 minutes or until vegetables crisp-tender then add chicken broth and bring it to boil. Then add rice cover the pot and let it simmer on medium low flame or until the rice is tender and the liquid has been absorbed. This takes roughly 10 minutes.
    4. Now give a dum for a further 15 minutes. Fluff the rice and dish it out.

    But here are my tips for how to make the best Pulao every time!

    • Soaking Rice or not: Soaking white rice for about half an hour before cooking allows moisture to get to the middle of the kernel. During cooking, the heat transfers quicker to the middle and the rice will be done in about eight minutes, causing less damage to the outside of the kernel. Thus, it’s more evenly cooked, and easier to separate than the non-soaked rice.
    • Right liquid to rice ratio – 1 1/2 Cups of liquid to 1 cup of rice will yield perfectly cooked fluffy rice. Adding too much liquid to cook rice always results in a mushy and sticky pulao
    • Do not peek while rice is cooking! Escaped heat compromises the cooking of the rice;
    • Rest undisturbed – this is the most important step for cooking rice. This is when the rice finishes cooking and becomes fluffy!

    What To Serve With Mix Vegetable Chicken Pulao?

    This is home-style, hearty chicken pulao with delicious flavors full of spices and aroma. I suggest, serve it hot right after dum (steaming) with zeera raita, or mint raita and kachumber salad for best taste. It would also go really well with my Chicken Shorba– a mild flavored desi style chicken stew with a great combination of Oriental spices. 

    The Flavorful Mix Vegetable Chicken Pulao Recipe
    The Flavorful Mix Vegetable Chicken Pulao Recipe

    Bismillah let’s get started.
    Check it out The Flavorful Mix Vegetable Chicken Pulao Recipe and printable version here!!

    The Flavorful Mix Vegetable Chicken Pulao Recipe

    Nothing like a good plate of aromatic pulao! This Flavorful Mix Vegetable Chicken Pulao hits all the right spots with its wonderful aroma and exotic flavors! Spice up your week with this flavorful Pulao!
    Keyword Chicken, Chicken Pulao, Dinner, Iftar Recipes, Pulao, Quick and Easy, Ramadan, Rice, vegetables, Veggie Pulao
    Prep Time 20 minutes
    Cook Time 40 minutes
    Total Time 1 hour
    Servings 4
    Author Bushra Waheed

    Ingredients

    • 2 pounds Boneless Chicken
    • 3 cups long gran rice basmati rice
    • 1/2 cup clarified butter/ desi ghee or oil
    • 1 onion thinly sliced
    • 4 inch Ginger piece thinly sliced
    • 4 carrots peeled and cubed
    • 3 potatoes peel and cubed
    • 2 cups Green Peas
    • 2 green onions thinly sliced( only green part)
    • 4 Green Chilies thinly sliced
    • 1 large Cinnamon Stick daarcheeni
    • 2 Black Cardamom bari elachi
    • 5-6 Cloves (loong)
    • 2 Bay Leaves tezpaat
    • 1 tsp Cumin Seeds (zeera)
    • 1 tsp nutmeg and mace powder
    • 1/2 tsp Black Peppercorns (kali mirch)
    • 2 tsp Red Chili Flakes
    • 1 tsp all spice powder garam Masala powder
    • 2 tsp salt or according to your taste
    • 6 cups Chicken Broth Yakhni

    Instructions

    • Rinse the basmati rice till the water becomes clear. Then soak it in water for 20 minutes. After soaking, drain the rice and keep it ready.
    • Take a heavy bottom skillet or pot and melt clarified butter in it.
    • Add the onions and sauté until they are a deep golden brown. This can take up to 5-7 minutes over a low heat. You will need to check and stir a couple of times. Don’t be tempted to rush this stage because this adds a lot of flavor to the finished dish.
    • Add the cumin seeds, cinnamon stick, black cardamom, black peppercorns and cloves. Sauté for 2 minutes or until popping and fragrant.
    • Now add the ginger slices and Chicken, cook for 15-20 minutes or till chicken turns golden brown before adding the vegetables.
    • Now add Carrot, Potatoes and green Peas. Sauté and cook for 10 minutes or until vegetables are just tender-crisp.
    • Season with salt, red pepper flakes and some garam masala.
    • Next, add green chilies and sauté for a second and adjust the seasoning and add more salt if needed.
    • Add Chicken Stock and once the it starts boiling add the soaked basmati rice and mix it gently.
    • Now, wait for it to boil again, then cover and simmer on medium low flame or until the rice is tender and the liquid has been absorbed. This takes roughly 10 minutes.
    • Put the pot covered (give a dum) for a further 15 minutes.
    • Now, uncover the pot sprinkle green onion (only green part)and fluff the rice gently from the corners
    • Remove from the heat and dish it out.
    • Enjoy flavorful Mix Vegetable Chicken Pulao!!

    I can’t wait to hear what you think of this Mix Vegetable Chicken pulao. If you’ve tried both my chicken biryani and my chicken pulao you really have to let me know what you think!

    Want more Pulao Inspiration? 

    Here are some of the other Pulao Recipes that I love to make for my weekday meals.

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  • The Best Mix Vegetable Pulao Recipe (Simple & Delicious)

    Mix Vegetable Pulao

    Easy lunch recipe with mixed vegetables, perfect for lunch box and as one pot meal

    Mix Vegetable Pulao Recipe
    Photo: Mix Vegetable Pulao Recipe

    The Mix Vegetable Pulao Recipe is an easy to cook dish for those busy weeknights

    Mix Vegetable Pulao Recipe
    Photo: Mix Vegetable Pulao Recipe

    Check it out the Mix Vegetable Pulao recipe here!!

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 40 minutes[/one_fourth] [one_fourth]Servings:5[/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 cups basmati rice
    • 4 cups water
    • 1/2 cup cooking oil
    • 2 onions, peeled and sliced
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 2 carrots, peeled and cut into long strips
    • 3 potatoes, peeled and sliced
    • 1/2 cup fresh green beans, cut into long strips
    • 1 cup green peas, boiled
    • 1 cup cabbage, cut into long strips
    • 4 green chilies, sliced
    • 7 whole cloves
    • 3 bay leaves
    • 2 cinnamon sticks
    • 2 black cardamom pods
    • 1 tsp cumin seeds
    • 1 tsp black pepper, crushed
    • salt to taste

    For Garnishing:

    • 3 tbsp mint leaves, chopped
    • 4 tbsp mixed nuts

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Rinse and soak rice for at least one hour.

    Step 2

    Heat oil over the medium heat in a wok. Add cloves, bay leaves, cinnamon sticks, cardamom pods, and cumin seeds in the hot oil.

    Step 3

    Stir fry for 1-2 minutes or until fragrant.

    Step 4

    Add the onion and ginger-garlic paste into wok and cook for 4-5 minutes or until onions are golden brown.

    Step 5

    Add the vegetable and green chilies in it; stir fry for 2-3 minutes.

    Step 6

    Then add soaked rice, pour the water into wok and season with salt and black pepper. Stir well.

    Step 7

    Bring to a full boil then put the lid on, cook until the rice is done on low flame (about 20 minutes).

    Step 8

    Remove the cover and cook another 15 minutes on low flame. Stir once a while.

    Step 9

    Take vegetable pulao in serving dish and sprinkle nuts and mint leaves on it. Dish it out. Mix Vegetable Pulao is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve with onion rings and tomato raita.

    [/tab] [/tabs]

    If you like Mix Vegetable Pulao recipe and make it then let me know your feedback by commenting below.

  • Irani Sabzi Pulao Recipe

    Irani Sabzi Pulao

    This Irani Sabzi Pulao recipe is from my Irani friend. This is a Persian rice dish.  It will taste much better if you use fresh herbs. It also goes very well with either fish or chicken. Try this Irani Sabzi Pulao Recipe, hope you like it.

    irani sabzi pulao recipe
    Photo: Irani sabzi pulao recipe

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour 10 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm long grain rice
    • 500 gm boneless chicken
    • 750 gm fresh Herbs (equal portions of – parsley, chive, dill
    • 1/3 cup Cooking Oil
    • 1 medium onion
    • 4 sprigs coriander and fenugreek
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon ground saffron
    • Salt to taste

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Wash the rice thoroughly in warm water, soak the rice in salted lukewarm water to cover by 2 inches for 3 to 4 hours.

    Step 2

    Trim any fat off of the meat, and cut meat into small pieces (2 inch cubes), wash well and drain.

    Step 3

    Thinly slice the onions.

    Step 4

    Heat oil in a large pot over medium high heat.

    Step 5

    When oil gets hot, add the onions and fry well until golden brown.

    Step 6

    Add the meat, salt and pepper and cook over low heat until the meat is well done, (about 45 minutes to 1 hour) or until meat is done.

    Step 7

    Clean the herbs cutting out coarse stems, wash, dry and chop finely.

    Step 8

    In a large saucepan, bring 8 to 12 cups of water to a rapid boil.

    Step 9

    Pour off any excess water from rice and pour into boiling water.

    Step 10

    Bring back to boil for 2 to 3 minutes. Test to see if the rice is ready.

    Note: The grains should be firm in the center and rather soft on the outside. Strain and rinse with lukewarm water.

    Step 11

    Toss gently in a strainer.

    Step 12

    Bring 1/4 cup water and 3 tbsp. of oil to a rapid boil.

    Step 13

    Add layers of the rice and the mixed herbs interchangeably building it up to a dome shape.

    Step 14

    The top layer should be rice. Make sure the herbs are dry before mixing them with the rice.

    Step 15

    Poke 5 or 6 holes through the rice to the bottom with the handle of a spoon.

    Step 16

    Close the lid. Keep on medium-high heat for 2 to 3 minutes or until rice
    starts steaming.

    Step 17

    Heat up 1/4 cup of water and 2 tbsp. of oil and pour over the rice. Wrap the saucepan lid in a clean tablecloth and cover the pan firmly.

    Step 18

    Reduce heat to low and cook for (about 45 minutes to an hour).

    Step 19

    After removing from heat, place the saucepan in the sink and run cold water under it to cool it down.

    Step 20

    Add 1/4 tsp. of saffron to 1 tbsp. of hot water. Lightly mix 2 to 3 tbsp. of rice with the liquid saffron in a small bowl. Set it aside for garnish.

    Step 21

    To dish up, gently toss the rice and sprinkle lightly in a dish in a symmetrical mound.

    Step 22

    Garnish with the saffron rice.Remove the crusty bottom and serve in a separate plate. Irani Sabzi Pulao is ready to serve. ENJOY!!

    Note: You can either serve the meat (or chicken) in a separate dish or mix it with the rice in the same dish.

    [/tab] [tab]

    • Serve with salad.

    [/tab] [/tabs]

    If you like Irani Sabzi Pulao recipe and make it then let me know your feedback by commenting below.

  • A Flavorful Fusion: Mattar Cheese Pulao Recipe!

    Mattar Cheese Pulao

    A quick one pot meal yet flavorful. Try this Mattar Cheese Pulao recipe from a member of the Recipestable Community and send us your feedback please.

    Mattar Cheese Pulao Recipe
    Photo: Mattar Cheese Pulao Recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time:40 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 cup basmati rice
    • 1 cup green peas
    • 1 onion
    • 2 green chillies
    • 1 cup grated cheese
    • 1 bay leaf
    • 2 cups water
    • 2 cloves
    • few pepper corns
    • 1 inch cinnamon stick
    • 2 tablespoons oil
    • salt to taste.

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Cut the onion into thin long slices.

    Step 2

    Mince the green chillies and set it aside.

    Step 3

    Take a pan and pour the oil.

    Step 4

    Bring to heat and when it’s nice and hot add the cloves, bay leaf, cinnamon, green chillies, pepper corns and saute briefly.

    Step 5

    Then put in the onions and saute till the raw smell leaves.

    Step 6

    Put in the peas, rice and mix it up well.

    Step 7

    Add the water and cover with a tight lid and cook till the rice is ready.

    Step 8

    Garnish with the grated cheese. Mattar Cheese Pulao is ready to serve. Enjoy!!

    [/tab] [tab]

    • Serve with any curry or raita.

    [/tab] [/tabs]

    If you like Mattar Cheese Pulao recipe and make it then let me know your feedback by commenting below.

  • Recipe: Aloo Channa Pulao

    Aloo Channa Pulao

    Bring a completely new scrumptious flavor in lentils and vegetables. And put a hearty smile your family’s face with great tasting vegetables and lentils on week days. Give it a try!!

    Aloo Channa Pulao Recipe
    Photo: Aloo Channa Pulao Recipe

    Channa Pulao is always my favorite.I have made it many times but this time I wanted to try it with Potatoes ( My fav veggie) and it came so good.

    I do remember my khala (anty) who would make fabulous chana pulao along with potatoes. Well, while making this aloo chana pulao recipe and writing this post i do remember the aroma and taste still lingering in my mind of her pulao. Her dishes was always cooked to perfection and the taste of the pulao was just heavenly.

    Aloo Channa Pulao Recipe
    Photo: Aloo Channa Pulao Recipe

    Though I make chana biryani often this [highlight]chana pulao[/highlight] is always my quick fix whenever I am pressed for time. Do try this Aloo Channa Pulao recipe. I had it Korma, mint raita and salad.It was a satisfying lunch.

    Aloo Channa Pulao Recipe
    Photo: Aloo Channa Pulao Recipe

    Note’s:

    1. For the chana pulao obviously you have to first cook the [highlight]chickpeas(kabuli channa)[/highlight].
    2. if you have leftover boiled chickpeas than these too can be added.
    3. The pulao has to be made with basmati rice and desi ghee or else something will be a little amiss if you do not use basmati rice and ghee. This is pretty easy pulao, great to put in your kids lunch box. If you pre cook the chana the previous day itself, then you don’t have to worry about anything. It can be made in minutes.
    4. If you are diet conscious you can add olive or sesame oil.

    This could be also quick fix for lunch box for office going people or students, since less cutting work. You can pack this with cucumber or vegetable raita.
    Check it out the Aloo Channa Pulao recipe and printable version below!!

    Aloo Channa Pulao

    Bring a completely new scrumptious flavor in lentils and vegetables. And put a hearty smile your family’s face with great tasting vegetables and lentils on week days. Do try this Aloo Channa Pulao Recipe, your family will love it.
    Prep Time 30 minutes
    Cook Time 45 minutes
    Total Time 1 hour 15 minutes
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    • 2 cups basmati rice
    • 1 cup chickpeas white channa
    • 2 onion thinly sliced
    • 2 potatoes cubed
    • 2 bay leaves
    • 4 cloves
    • 5 black pepper pods
    • 3 cinnamon stick
    • 1 black cardamom
    • 3 green chilies thinly sliced
    • 4 tablespoon clarified butter or ghee
    • 1 teaspoon ginger garlic paste
    • salt to taste
    • 3-1/2 cups water or chicken stock

    For Garnishing

    • Fresh coriander leaves chopped

    Instructions

    Directions

    • Wash rice with few changes of water and soak them for 30 minutes. Keep aside.
    • Heat oil in a heavy bottom skillet over medium heat.
    • Add the cloves, cinnamon, cardamom, black pepper and bay leaves.
    • Now add the sliced onions, sliced green chilli and also the ginger garlic paste.
    • Saute them until the raw flavor fades.
    • Now add the Potato cubes and the boiled channa.
    • Stir well.
    • Cook for 5-6 minutes or until potatoes are tender.
    • Add rice and lightly stir.
    • Now add the salt and water.
    • Mix well and allow the rice to cook for 10 minutes or until done.
    • Cover with a lid and put on low flame.
    • After 10 minutes, turn the heat off.
    • Fluff the rice and dish it out.
    • Garnish with the coriander leaves. Aloo Channa Pulao is ready to serve.

    Notes

    Serving Suggestions:
    Serve with Mint Raita and salad.
    If you like this Aloo Channa Pulao Recipe, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.

  • Green Onion Pulao Recipe

    Green Onion Pulao Recipe _ A simple and tasty pulao using spring onions. Try this Green Onion Pulao Recipe and don’t forget to share your experience with us!!

    Green Onion Pulao Recipe
    Photo: Green Onion Pulao Recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 cup long grain rice , soaked
    • 1 cup spring onions, thinly sliced
    • 3 tbsp vegetable oil
    • 1 tsp cumin seeds
    • 3-4 garlic cloves,finely chopped
    • 1 tsp chili powder
    • 1/2 tsp black pepper, crushed
    • 1 tbsp lemon juice
    • 1 cup green tops of spring onions, finely chopped
    • salt to taste

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat the oil in a pan and add the cumin seeds.

    Step 2

    As they begin to change colour, add the spring onions and garlic and saute until brown.

    Step 3

    Stir in the rice and mix gently.

    Step 4

    Add three cups of water, salt and garam masala powder and mix.

    Step 5

    Cover and simmer until the water has been absorbed and the rice is cooked.

    Step 6

    Sprinkle lemon juice over the rice and serve hot. Garnished with green onion tops. Enjoy!

    [/tab] [tab]

    [/tab] [/tabs]

  • Mint Pulao Recipe

    Mint Pulao is a tasty cuisine. It also offers health benefits. Mint is rich in Vitamin C. This Mint Pulao recipe requires mint leaves and common ingredients. This mint flavored pulao, best served with curd base raita. Check it out the Mint Pulao recipe here!!

    mint pulao recipe
    Photo: mint pulao Recipe

    [divider]

    [one_fourth]Prep Time:30 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 cups basmati rice
    • 2 large potatoes
    • 1 cup shelled peas
    • 1 bunch mint leaves
    • 6 green chillies
    • 1 piece ginger small
    • 3 onions medium
    • ½ tsp turmeric powder
    • 3-4 cloves
    • 2 cardamoms
    • 1 bay leaf
    • Salt to taste
    • Ghee to fry

    For Garnishing:

    • Mint leaves
    • Boiled peas
    • Red cherries

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Clean and wash the rice.

    Step 2

    Place in a container with 2 cups of water and salt to taste.

    Step 3

    Wash potatoes and place in another container with 2 cups of water in it.

    Step 4

    Pour 2 cups of water and place the container with rice and potatoes in a pressure cooker and cook for 10 minutes. Remove and keep aside.

    Step 5

    Grind together coconut, green chilies, and ginger and turmeric powder.

    Step 6

    Peel and dice potatoes. Slice onions.

    Step 7

    Heat oil, add onions and sauté. Add cardamom, bay leaves and cloves.

    Step 8

    Add the ground masala paste and peas and fry till the raw flavor is lost and the peas get cooked.

    Step 9

    Add potatoes, rice and salt if necessary . Mix well.

    Step 10

    Squeeze lime juice and remove from fire. Garnish with mint leaves, red cherries and peas. Mint Pulao is ready to serve.

    [/tab] [tab]

    • Serve with Raita.

    [/tab] [/tabs]

  • Mushroom Pulao Recipe

    A delicious North Indian rice recipe. Mushroom Pulao spiced up with green chillies and cinnamon makes a perfect one pot meal when served with raita and papar. Check it out the Mushroom Pulao Recipe here!!

    Mushroom Pulao Recipe
    Photo: Mushroom Pulao Recipe

    [divider]

    [one_fourth]Prep Time:20 minutes[/one_fourth] [one_fourth]Cook Time: 30 minutes[/one_fourth] [one_fourth]Servings: 6 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 cup rice
    • 3 onions, thinly sliced
    • 200 gm mushroom
    • 200 gm cottage cheese
    • 2 capsicum
    • 5-6 cauliflower pieces
    • 4 cloves
    • 2 cinnamon pieces
    • 2 bay leaf
    • 6 tbsp clarified butter
    • 2 tsp salt

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Soak rice for half an hour or so.

    Step 2

    Boil rice in a container until it gets cooked properly and water dries up.

    Step 3

    Finely chop onion.

    Step 4

    Cut paneer cubes.

    Step 5

    Cut cabbage into fine long pieces.

    Step 6

    Cut mushroom into slices.

    Step 7

    Heat ghee in a pan and fry paneer until light brown.

    Step 8

    Take them out and keep aside.

    Step 9

    Now fry onion in the pan until it turns pink. Then add cinnamon, cloves, bay leaf, and mushroom. Fry for few minutes.

    Step 10

    Then add capsicum, cauliflower, salt and cheese cubes along with little water. Cook at low flame.

    Step 11

    When vegetables are cooked properly, remove it from the flame. Mushroom Pulao is ready to serve. ENJOY!!

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    • Serve hot with raita.

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  • Shahi Pulao Recipe

    Shahi Pulao Recipe is a Royal (Shahi) Style Rice Recipe, here Basmati Rice are cooked with aroma of Whole Garam Masala and flavored with Rich Dry Fruits. You can serve this shahi pulao with dal fry or raita of your choice. Check it out the Shahi Pulao Recipe here!!

    Shahi Pulao Recipe
    Photo: Shahi Pulao Recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 30 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 cup basmati rice
    • 1 onion, finely chopped
    • 3 green chilies, finely chopped
    • 1/2 cup mix dry fruit
    • 1/4 cup mint leaves, chopped
    • 1/4 cup coriander leaves, chopped
    • 1 tablespoon ghee or clarified butter
    • 1 teaspoon ginger garlic paste
    • 1 teaspoon black cumin, crushed
    • few saffron strands, soak in 1 tablespoon of warm milk
    • Salt to taste

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Take a pot and heat with ghee or oil. Then add black cumin.

    Step 2

    When they start to crackle add sliced onions. Saute till they become transparent.

    Step 3

    Then add ginger garlic paste,sliced green chillies and salt. Saute till the raw smell disappears.

    Step 4

    Now add chopped coriander and mint leaves and mix well. Now and basmati rice and 2 cups of water. Combined well and adjust the salt.

    Step 5

    Now cover the pot with lid and cook on low flame for 20-25 mins. Finally add soaked saffron and mix gently.

    Step 6

    Stir in the dry fruit. Now your simple and delicious yummy shahi pulao is ready to eat.

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    • Serve hot with any kind of raita.

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  • Palak Pulao Recipe

    An Amazing  Palak  Pulao recipe, a ideal combination of taste and health .Palak pulao is a delicious rice preparation with the health benefits of palak (spinach). Simple, flavorful white basmati rice cooked with spinach and seasoned with cumin seeds and garam masala. Check it out the Palak Pulao Recipe here !!

    Palak Pulao recipe
    Photo: Palak Pulao Recipe

    [divider]

    [one_fourth]Prep Time: 20 minutes[/one_fourth] [one_fourth]Cook Time: 30 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 cups Basmati rice
    • 2 cups chopped spinach
    • 2 med. sliced onions
    • 3 cloves
    • 1 cinnamon stick
    • 5 black peppercorns
    • 3 green cardamom
    • 1 piece of ginger, finely chopped
    • 3 finely chopped green chillies
    • 1/4 tsp turmeric powder
    • 2 tbsp ghee/oil
    • Salt to taste

    [/tab] [tab]Yield:4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Cook rice and keep it separately.

    Step 2

    Make spinach paste and keep ready.

    Step 3

    Heat ghee and add cloves, cardamom, cinnamon and black peppercorns. Saute for a few seconds.

    Step 4

    Add sliced onions and fry till light brown color.

    Step 5

    Add ginger, green chilies, turmeric powder,salt and spinach paste. Cook till the spinach is fully cooked and all the water gets evaporates.

    Step 6

    Mix well with rice. Take it out in a serving dish. Palak Pulao is ready to serve.

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    • Serve hot along with raita.

    [/tab] [/tabs]

  • Cabbage and Capsicum Pulao Recipe

    Cabbage and Capsicum Pulao Recipe _ a healthy aromatic pulao recipe which is quite easy to prepare and is typically relished with a cooling raita. Check it out the Cabbage and Capsicum Pulao Recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 15 minutes[/one_third] [one_third_last] Servings: 2 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 cups boiled rice, leftover
    • 1 onion, thinly sliced
    • 1/2  tsp grated ginger
    • 1/2 tsp garlic paste
    • 1 capsicum, thinly sliced
    • 1 cup  cabbage, chopped lengthwise
    • 1 tsp Green chili paste
    • salt to taste
    • 3 tbsp vegetable oil

    [/tab] [tab]Yield: 2 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat oil in the skillet or deep pan. Add onion and fry for 3-4 minutes or until light brown.

    Step 2

    Add ginger garlic paste and cook for 30 seconds. Then add capsicum and cook for 2 minutes.

    Step 3

    Now add cabbage and stir fry 2 minutes. Add green chili paste and salt. Mix well.

    Step 4

    Now place boiled rice in it. Stir lightly, taking care that the rice don’t break.

    Step 5

    Take out into a serving dish. Cabbage and Capsicum Pulao is ready to serve.

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    • Serve with curd or raita.

    [/tab] [/tabs]