Macaroni Pulao recipe – Pasta Pulao Recipes
Macaroni rice pulao is super yummy and tempting dish that kids will surely devour eating. The combination of fresh veggies and freshly ground spices adds nice flavour to the rice recipe. Making this super scrumptious macaroni rice pulao is really quick and easy, if you have leftover rice. This version of macaroni pulao is not so spicy and tangy but you can adjust the spice in the pulao as per your taste buds.
You must have tried making various kinds of pulao this time make this delectable pulao with macaroni or pasta. No sabzi or curry is required to be served along with this pulao as it tastes delicious as it is. We have added stir fried veggies like green peas, capsicum along with few aromatic desi masalas. You can make this pulao for a lunchbox or for your meal on a busy day without much effort and preparations. So, try out this easy to follow recipe of tawa pulao with step-by-step pictures and enjoy!
Directions
Getting ready:
Rinse basmati rice thoroughly with water and soak the rice for ½ an hour. Drain out the excess water from it. Then transfer the soaked rice in a microwave safe bowl followed by 2 cups of water and 1 tsp of oil, place it inside the microwave and cook the rice for 11 minutes. After 11 minutes, rice will be ready.
Pour 3-4 cups of water in a vessel along with 1 tsp oil and ½ tsp salt and place it on flame. When the water starts boiling, add a cup of macaroni into it and cook it on medium flame until it turns soft. After 10 minutes, macaroni will be ready. Don’t over boil the macaroni.
Cut each cashew into 2 pieces. Place them in a bowl.
Making:
Place a pan on flame and pour the oil into it. When the oil gets heated, add cumin seeds into it. Keep the flame on low to avoid burning of the spices. Now add ginger, seeds of black cardamom, cloves, cinnamon and black peppercorns into the pan. Saute the spices and add green peas into it. Cover the pan and cook the green peas for 1-1.5 minutes. Keep stirring in-between.
Then add capsicum into it and saute for 1-1.5 minutes until it turns crunchy. Increase the flame to 1-2 grade.
When the capsicum turns crunchy, add tomatoes into it. Mix it really well, cover and cook it for 2 minutes.
Now add pizza sauce, red chilly powder into the veggies and mix them thoroughly. Adjust the quantity of red chilly powder as per taste. Add salt and cashews as well. Stir to mix it well.
Once everything is mixed well, add boiled macaroni into the veggies. Mix everything really well. Then separate the rice granules and add it to the macaroni. Mix everything really well, use two spoons to mix it easily and quickly.
Everything is mixed well, macaroni pulao is now ready. Turn off the flame and transfer it to a serving plate.
Serving:
Garnish this lip-smacking and finger-licking macaroni pulao with some chopped green coriander and serve it steaming hot. Enjoy!
Suggestions
- You can take or remove any veggie or dry fruits of your choice.
- For 3-4 members
- Basmati rice – 1 cup
- Macaroni – 1 cup (boiled)
- Tomatoes – 2 (finely chopped)
- Capsicum – 1 (finely chopped)
- Green peas - ½ cup
- Cashews – 20-25
- Green coriander – 2-3 tbsp (finely chopped)
- Oil/ghee – 3-4 tbsp
- Ginger baton – 1 inch (thinly sliced)
- Whole spices – brown cardamom – 1, cloves – 4, black peppercorns – 10-11, cinnamon stick - ½ inch
- Cumin seeds - ½ tsp
- Salt – 1.5 tsp or to taste
- Red chilly powder – less than ¼ tsp
- Pizza sauce – 2 tbsp
- Rinse basmati rice thoroughly with water and soak the rice for ½ an hour. Drain out the excess water from it. Then transfer the soaked rice in a microwave safe bowl followed by 2 cups of water and 1 tsp of oil, place it inside the microwave and cook the rice for 11 minutes. After 11 minutes, rice will be ready.
- Pour 3-4 cups of water in a vessel along with 1 tsp oil and ½ tsp salt and place it on flame. When the water starts boiling, add a cup of macaroni into it and cook it on medium flame until it turns soft. After 10 minutes, macaroni will be ready. Don't over boil the macaroni. Cut each cashew into 2 pieces. Place them in a bowl.
- Place a pan on flame and pour the oil into it. When the oil gets heated, add cumin seeds into it. Keep the flame on low to avoid burning of the spices. Now add ginger, seeds of black cardamom, cloves, cinnamon and black peppercorns into the pan. Saute the spices and add green peas into it. Cover the pan and cook the green peas for 1-1.5 minutes. Keep stirring in-between.
- Then add capsicum into it and saute for 1-1.5 minutes until it turns crunchy. Increase the flame to 1-2 grade. When the capsicum turns crunchy, add tomatoes into it. Mix it really well, cover and cook it for 2 minutes.
- Now add pizza sauce, red chilly powder into the veggies and mix them thoroughly. Adjust the quantity of red chilly powder as per taste. Add salt and cashews as well. Stir to mix it well.
- Once everything is mixed well, add boiled macaroni into the veggies. Mix everything really well. Then separate the rice granules and add it to the macaroni. Mix everything really well, use two spoons to mix it easily and quickly. Everything is mixed well, macaroni pulao is now ready. Turn off the flame and transfer it to a serving plate.
- Garnish this lip-smacking and finger-licking macaroni pulao with some chopped green coriander and serve it steaming hot. Enjoy!