Tag Archives: pulao recipe

Kesar pulao a simple recipe of pulao prepared with saffron, ghee, dry fruits and some whole spices makes a perfect meal when served along with any curry. The aroma and colour of saffron makes this pulao irresistible. Prepare this lavish dish in microwave for special guests and make them go wow! You can also prepare this pulao with leftover rice as well.

Preparing saffron pulao in microwave becomes more convenient and less time consuming. Saffron is loaded with anti-depressant, anti-oxidant, anti-ageing and anti-cancer properties. So, here is the recipe of saffron pulao with very easy to follow steps. Try making it at home and share your experience with us. Enjoy!

Directions

Getting ready:

Wash the basmati rice thoroughly with water. Drain out excess water from it. Drench the rice completely in water and soak it for 30 minutes. After that, drain out the excess water from it.

Peel brown cardamom and take out its seeds. Place it in a bowl. Slice each cashew in half. Place it in a bowl.

Making:

Take a microwave safe bowl and pour the ghee into it. Place the bowl inside the microwave and heat it for 1 minute on highest temperature. Now take the bowl out from the microwave and add cumin seeds to it. Stir it with a spoon. Place it back in the microwave for 1 more minute on same temperature.

After 1 minute, take out the bowl. Cumin seeds are roasted well. Now add the whole spices into it along with cashew pieces. Stir to mix everything well with a spoon. Again place the bowl back into the microwave and roast everything for a minute on highest temperature.

After a minute is over, take out the bowl. Stir everything. Cashews have turned golden brown. Take out few cashew slices and keep it aside. Add raisins, soaked basmati rice, salt and soaked saffron strands to the bowl. Mix everything really well with a spoon.

Add 2 cups of water into the rice mixture. Mix it well. Cover the bowl. Don’t cover it completely, leave it slightly open. Place it in the microwave. Cook the rice on highest temperature for 10 minutes.

After 10 minutes, take the bowl out. Let the rice remain in bowl with its lid on for another 10 minutes. This is its standing time. After that, remove the lid and mix the pulao with a spoon.

Pulao is now ready. Transfer it to a plate. Kesar pulao is now ready to serve.

Serving:

Garnish this mouth-watering and luscious kesar pulao with some roasted cashew slices and serve it steaming hot along with any sabzi you want.

Suggestions

Here we have prepared kesar pulao in microwave but you can prepare it in pressure cooker or any vessel. Heat a cooker with some ghee. Then splutter cumin seeds into it. After that, add whole spices and roast it for a while. Then roast cashews into it. Further add rice,salt and saffron. Mix it well. Add 2 cups of water into it and mix well. Put the lid on and let the rice cook until a whistle. Then turn off the flame. After that, release half of its pressure and let the other half releases itself. Then open the lid and transfer kesar pulao on a plate. Serve it steaming hot.
If you are cooking kesar pulao in vessel then heat a vessel with some ghee. Then splutter cumin seeds into it. After that, add whole spices and roast it for a while. Then roast cashews into it. Further add rice, salt and saffron. Mix it well. Add 2 cups of water into it and mix well. Put the lid on and let the rice cook until it is cooked aptly and water is absorbed completely on low flame. Then turn off the flame. After that, leave the covered as it is for about 5 minutes. Then open the lid and transfer kesar pulao on a plate. Serve it steaming hot.

Save Print

Kesar Pulao Recipe in Microwave - How To Make Saffron Rice in Microwave

Author: Nisha Madhulika

Recipe type: Main Course

Cuisine: Indian

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

Ingredients

Basmati rice – 1 cup (200 grams)
Ghee – 2 tbsp
Saffron strands – ¼ tsp (soaked in 1 tsp of water)
Brown cardamom – 2
Cinnamon stick – 1 inch
Cloves – 2-3
Black pepper – 6-7
Cashews – 15 (2 tbsp)
Raisins – 30-35 (2 tbsp)
Cumin seeds – ½ tsp
Salt – 1 tsp or to taste

Instructions

Wash the basmati rice thoroughly with water. Drain out excess water from it. Drench the rice completely in water and soak it for 30 minutes. After that, drain out the excess water from it. Peel brown cardamom and take out its seeds. Place it in a bowl. Slice each cashew in half. Place it in a bowl.
Take a microwave safe bowl and pour the ghee into it. Place the bowl inside the microwave and heat it for 1 minute on highest temperature. Now take the bowl out from the microwave and add cumin seeds to it. Stir it with a spoon. Place it back in the microwave for 1 more minute on same temperature.
After 1 minute, take out the bowl. Cumin seeds are roasted well. Now add the whole spices into it along with cashew pieces. Stir to mix everything well with a spoon. Again place the bowl back into the microwave and roast everything for a minute on highest temperature.
After a minute is over, take out the bowl. Stir everything. Cashews have turned golden brown. Take out few cashew slices and keep it aside. Add raisins, soaked basmati rice, salt and soaked saffron strands to the bowl. Mix everything really well with a spoon.
Add 2 cups of water into the rice mixture. Mix it well. Cover the bowl. Don’t cover it completely, leave it slightly open. Place it in the microwave. Cook the rice on highest temperature for 10 minutes.
After 10 minutes, take the bowl out. Let the rice remain in bowl with its lid on for another 10 minutes. This is its standing time. After that, remove the lid and mix the pulao with a spoon. Pulao is now ready. Transfer it to a plate. Kesar pulao is now ready to serve.
Garnish this mouth-watering and luscious kesar pulao with some roasted cashew slices and serve it steaming hot along with any sabzi you want.

Featured, Pulao recipe, Pulao recipe, Rice and Pulao, Rice recipes

Tomato Pulao Recipe – Tomato Pulav Recipe

November 14, 2016 Nisha Madhulika Leave a comment

Tomato Pulao Recipe – Tomato Pulav Recipe

Tomato pulao, a simple recipe of pulao that can be prepared instantly anytime. This pulao goes well with pickle, chutney, curd, raita or have it as it is. Its tangy taste will make you drool for sure! Pulao is prepared in various style and this pulao recipe is made with very few ingredients.

Whenever you are hungry and feeling lazy to make something then you can prepare it quickly to have a lavish dish. You can prepare this tangy tomato pulao for your kid’s tiffin or relish eating it on sunday with your family. So try out making tomato pulao with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Peel the brown cardamom and place it in mortar pestle along with cinnamon stick, cloves and black peppercorns. Crush it into a coarse powder.

Making:

Place a wok on flame. When the wok gets heated, pour the ghee into it along with green peas. Fry it till it turns crunchy. Cover and cook for a minute. After a minute, take off the lid. Green peas have turned crunchy. Transfer it to a bowl.

Now add cumin seeds into the wok followed by crushed whole spices. Saute it for a minute. Then add tomato-green chilly paste and ginger paste to it. Mix it really well. Saute the masala until the oil starts separating from the edges.

Roughly chop the curry leaves and add it directly to the masala mix. Once the masala gets roasted aptly, add fried green peas, salt and half amount of chopped green coriander into it. Mix everything really well.

After that, add boiled rice into it. Stir it gently to mix all the ingredients really well. Keep the flame on low.

Everything is now mixed well. Tomato pulao is now ready. Turn off the flame and transfer it to a serving plate.

Serving:

Garnish this tempting and mouth-drooling tomato pulao with some green coriander sprigs and serve it steaming hot along with curd or pickle.

Suggestions

If you want to make it spicier then add red chilly powder to the pulao.

Save Print

Tomato Pulao Recipe - Tomato Pulav Recipe

Author: Nisha Madhulika

Recipe type: Main Course

Cuisine: Indian

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

Ingredients

Rice – 1 cup
Tomatoes – 3
Green chilly – 1
Ghee/oil – 2-3 tbsp
Green peas – ½ cup (optional)
Green coriander – 2-3 tbsp (finely chopped)
Curry leaves – 8-10
Ginger baton – 1 inch (paste)
Whole spices – brown cardamom – 2, cinnamon stick – ½-1 inch, cloves – 4, black peppercorns – 8-10
Cumin seeds – ½ tsp
Salt – 1 tsp or to taste

Instructions

Peel the brown cardamom and place it in mortar pestle along with cinnamon stick, cloves and black peppercorns. Crush it into a coarse powder.
Place a wok on flame. When the wok gets heated, pour the ghee into it along with green peas. Fry it till it turns crunchy. Cover and cook for a minute. After a minute, take off the lid. Green peas have turned crunchy. Transfer it to a bowl.
Now add cumin seeds into the wok followed by crushed whole spices. Saute it for a minute. Then add tomato-green chilly paste and ginger paste to it. Mix it really well. Saute the masala until the oil starts separating from the edges.
Roughly chop the curry leaves and add it directly to the masala mix. Once the masala gets roasted aptly, add fried green peas, salt and half amount of chopped green coriander into it. Mix everything really well. After that, add boiled rice into it. Stir it gently to mix all the ingredients really well. Keep the flame on low.
Everything is now mixed well. Tomato pulao is now ready. Turn off the flame and transfer it to a serving plate. Garnish this tempting and mouth-drooling tomato pulao with some green coriander sprigs and serve it steaming hot along with curd or pickle.

Featured, Indian Regional recipe, North Indian recipe, Pulao recipe, Rice and Pulao

Raw Jackfruit Pulao – Kathal Pulav Recipe

August 9, 2016 Nisha Madhulika Leave a comment

Raw Jackfruit Pulao – Kathal Pulav Recipe

Raw jackfruit pulao is rice recipe which can be served in main course.This jackfruit pulao is flavorful, delicate and mild pulao recipe. This tempting raw jackfruit pulao can be easily digested and can be prepared instantly. Making this recipe is a nice and great way to enrich your diet with good taste and nutrition.

This super amazing and delicious kathal pulao goes well with curd, raita or any curry recipe as desired. If you are in hurry or in no mood to cook then make this easy and super delicious raw jackfruit pulao. Your family especially kids will love it for sure! You can prepare it for any get-together as well. Your guests will ask for more and more!Here is a simple and easy to follow kathal pulao recipe for you all with step-by-step pictures. Go ahead and try out making this healthy pulao recipe at your home today!

Directions

Getting ready:

Wash the rice thoroughly with water and soak it for half an hour. Drain out the excess water and keep it aside. Grease the hand with some oil and cut the jackfruit into ¾-1 inch small chunks.

Peel the brown cardamom and crush its seeds along with cinnamon stick, cloves and black peppercorns into coarse powder.

Cut the cashews into 2 pieces and place them in a bowl.

Making:

Place a vessel on flame and pour 2 cups of water into it. Cover the vessel so that the water starts boiling quickly. Once the water comes to the boil, add jackfruit pieces and ½ tsp of salt into it. Mix it really well, cover the vessel and let the jackfruit cook for 7-8 minutes.

After 8 minutes, jackfruits will turn tender. Turn off the flame and strain the jackfruit through a sieve.

Now place a pressure cooker on flame and pour the oil into it. When the oil gets heated, add cumin seeds and crushed spices into it. Saute it for a while. Add ginger and roast it as well.

Then add jackfruit into it, keep stirring it continuously and roast it for 5 minutes until it turns crisp.

After that, add turmeric powder and curd into it. Mix it really well and saute it for a minute.

Add rice into the cooker along with red chilly powder and salt. Mix everything really well. Pour 2 cups of water into it, stir to mix well. Put the lid on and let the pulao cook until the cooker releases a whistle. After that, turn off the flame, release half of its pressure and let the remaining pressure escapes on its own.

Pressure is settled completely, take off the lid and add cashews into it. Mix it really well.

Transfer the pulao on a plate, jackfruit pulao is now ready.

Serving:

Garnish this mouth-watering and tantalizing jackfruit pulao with some chopped green coriander and cashews and serve it steaming hot. Enjoy!

Suggestion

If you want the you can roast the cashews in oil and take them out. Add it roasted cashews into the pulao or you can skip cashews.

Save Print

Raw Jackfruit Pulao - Kathal Pulav Recipe

Author: NishaMadhulika

Recipe type: Pulao/Rice

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Ingredients

Basmati rice – 1 cup
Raw jackfruit – 250 grams (peeled)
Oil – 4-5 tbsp
Green coriander – 2 tbsp (finely chopped)
Curd - ½ cup
Cashews – 10-2 (2 tbsp)
Brown cardamom – 2
Cinnamon stick – 1 inch
Cloves – 4
Black peppercorns – 8-10
Ginger – 1 inch (thinly sliced)
Cumin seeds - ½ tsp
Red chilly powder - ¼ tsp
Turmeric powder - ¼ tsp
Salt – 1.5 tsp or to taste

Instructions

Wash the rice thoroughly with water and soak it for half an hour. Drain out the excess water and keep it aside. Grease the hand with some oil and cut the jackfruit into ¾-1 inch small chunks.
Peel the brown cardamom and crush its seeds along with cinnamon stick, cloves and black peppercorns into coarse powder.
Cut the cashews into 2 pieces and place them in a bowl.
Place a vessel on flame and pour 2 cups of water into it. Cover the vessel so that the water starts boiling quickly. Once the water comes to the boil, add jackfruit pieces and ½ tsp of salt into it. Mix it really well, cover the vessel and let the jackfruit cook for 7-8 minutes.
After 8 minutes, jackfruits will turn tender. Turn off the flame and strain the jackfruit through a sieve. Now place a pressure cooker on flame and pour the oil into it. When the oil gets heated, add cumin seeds and crushed spices into it. Saute it for a while. Add ginger and roast it as well.
Then add jackfruit into it, keep stirring it continuously and roast it for 5 minutes until it turns crisp. After that, add turmeric powder and curd into it. Mix it really well and saute it for a minute.
Add rice into the cooker along with red chilly powder and salt. Mix everything really well. Pour 2 cups of water into it, stir to mix well. Put the lid on and let the pulao cook until the cooker releases a whistle. After that, turn off the flame, release half of its pressure and let the remaining pressure escapes on its own.
Pressure is settled completely, take off the lid and add cashews into it. Mix it really well.
Transfer the pulao on a plate, jackfruit pulao is now ready. Garnish this mouth-watering and tantalizing jackfruit pulao with some chopped green coriander and cashews and serve it steaming hot. Enjoy!

Featured, Fusion Recipe, Indian Chinese recipe, Indian Regional recipe, Miscellaneous, Pulao recipe, Recipe for Kids, Rice and Pulao, Tiffin Box Recipe

Macaroni Pulao recipe – Pasta Pulao Recipes

August 6, 2016 Nisha Madhulika

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

Save Print

Macaroni Pulao recipe - Pasta Pulao Recipes

Author: NishaMadhulika

Recipe type: Main Course

Cuisine: Indian

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

Serves: 4

Ingredients

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

Instructions

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!

Featured, Pulao recipe, Pulao recipe, Rice and Pulao, Rice recipes

Kashmiri Pulao Recipe – Kashmiri Pulav

August 4, 2016 Nisha Madhulika Leave a comment

Kashmiri Pulao Recipe – Kashmiri Pulav

Kashmiri pulao is prepared by sauteeing rice with dry fruits and few Indian aromatic spices. It tastes super delicious. You can make kashmiri pulao with leftover rice as well. Pack this scrumptious pulao in your kid’s tiffin. They will love it for sure. It take no time to prepare kashmiri pulao.

Prepare this lip-smacking kashmiri pulao for any get-together and let your friends and family enjoy it. It tastes rich because of dry fruits in them. You can add any dry fruits as per taste or availability. So, try out making kashmiri pulao with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Wash the basmati rice thoroughly with water and soak it for ½ an hour. Drain out the excess water from it.

Slice the almonds into 6-7 thin pieces. Chop each cashew into 3-4 small pieces. Thinly slice the pistachios into 6-7 pieces. Place them in separate bowls.

Making:

Place a pan on flame and pour the ghee into it. When the ghee melts, add cumin seeds, bay leaves, cloves, black peppercorns, cinnamon stick and seeds of black cardamom into it. Saute everything for a while.

Now add sliced ginger, ginger paste, green chilies, some cashews, some almonds and some raisins. Saute all the ingredients until the dry fruits become fragrant.

Then add fennel powder, soaked rice, salt and red chilly powder into the spices. Stir everything for 1-2 minutes until the rice is evenly coated with the spices.

When everything is mixed well, add 2 cups of water into the pan. Mix it properly. Cover the pan and cook the rice for 5 minutes on low flame. After 5 minutes, remove the lid and stir the rice. Again cover and cook the rice for 5 minutes. When 5 minutes gets over, stir the rice. Then again cover and cook the rice for 2-3 minutes more. Check later.

3 minutes are over. Take off the lid and stir the rice. Now turn off the flame, cover the rice and leave it for 10-15 minutes as it is. After that, remove the lid and discard the whole spices like cinnamon sticks and bay leaves, transfer the rice to a serving plate. Kashmiri pulao is now ready.

Serving:

Garnish this mouth-drooling and tantalizing kashmiri pulao with some chopped green coriander and dry fruits and serve it steaming hot. Enjoy!

Suggestions

You can add any dry fruits as per your choice. You can increase, decrease, add or remove any dry fruits as desired. Adjust the red chilly powder as per taste.
You can also prepare this pulao in cooker or in microwave.
You can make kashmiri pulao with cooked rice as well, just sauté the spices and dry fruits and mix the rice into it.

Save Print

Kashmiri Pulao Recipe - Kashmiri Pulav

Author: Nisha Madhulika

Recipe type: Main Course

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Ingredients

Basmati rice – 1 cup
Ghee – 2-3 tbsp
Green coriander – 2-3 tbsp (finely chopped)
Green chilies – 2 (cut longitudinally)
Ginger baton – 1 inch (thinly sliced) and 1 tsp paste
Raisins – 3 tbsp
Cashews – 3 tbsp
Almonds – 3 tbsp
Pistachios – 10-12
Fennel powder – 1 tsp
Salt – more than 1 tsp or to taste
Kashmiri red chilly powder – ¼ tsp
Cumin seeds – ½ tsp
Black cardamom – 2
Cinnamon stick – 1 inch
Cloves – 4
Black peppercorns – 8-10
Bay leaves – 2

Instructions

Wash the basmati rice thoroughly with water and soak it for ½ an hour. Drain out the excess water from it. Slice the almonds into 6-7 thin pieces. Chop each cashew into 3-4 small pieces. Thinly slice the pistachios into 6-7 pieces. Place them in separate bowls.
Place a pan on flame and pour the ghee into it. When the ghee melts, add cumin seeds, bay leaves, cloves, black peppercorns, cinnamon stick and seeds of black cardamom into it. Saute everything for a while.
Now add sliced ginger, ginger paste, green chilies, some cashews, some almonds and some raisins. Saute all the ingredients until the dry fruits become fragrant. Then add fennel powder, soaked rice, salt and red chilly powder into the spices. Stir everything for 1-2 minutes until the rice is evenly coated with the spices.
When everything is mixed well, add 2 cups of water into the pan. Mix it properly. Cover the pan and cook the rice for 5 minutes on low flame. After 5 minutes, remove the lid and stir the rice. Again cover and cook the rice for 5 minutes. When 5 minutes gets over, stir the rice. Then again cover and cook the rice for 2-3 minutes more. Check later. 3 minutes are over. Take off the lid and stir the rice. Now turn off the flame, cover the rice and leave it for 10-15 minutes as it is. After that, remove the lid and discard the whole spices like cinnamon sticks and bay leaves, transfer the rice to a serving plate. Kashmiri pulao is now ready.
Garnish this mouth-drooling and tantalizing kashmiri pulao with some chopped green coriander and dry fruits and serve it steaming hot. Enjoy!

Featured, Indian Regional recipe, North Indian recipe, Pulao recipe, Rice and Pulao

Vegetable Dalia Pulao recipe – Broken Wheat with Vegetable recipe

August 1, 2016 Nisha Madhulika Leave a comment

Vegetable Dalia Pulao recipe – Broken Wheat with Vegetable recipe

Vegetable dalia pulao is considered to be one of the simplest, healthy and delicious one pot meal. This low in fat and cholesterol, high in iron and fibre is best food for everyone. This tempting vegetable daliya pulao can be easily digested and can be prepared instantly. Making this recipe is a nice and great way to enrich your diet with good taste and nutrition.

Making vegetable dalia pulao is really easy where the broken wheat is cooked in water and then stir fried with chopped vegetables and aromatic desi masalas. You can prepare this dish for breakfast, lunch or dinner as this one pot meals is highly nutritious and easy to prepare. Here is a simple and easy to follow vegetable dalia pulao recipe for you all with step-by-step pictures. Go ahead and try out making this healthy pulao recipe at your home today!

Directions

Getting ready:

Wash the tomatoes thoroughly with water. Drain out the water and allow them to dry out completely. Now chop the tomatoes into fine pieces.

Making:

Place a pan on flame and pour ½ – ¾ tsp of ghee into it. When the ghee melts, add daliya into it. Keep stirring continuously and roast the daliya on medium flame until it turns golden brown in colour.

Daliya has turned fragrant and golden brown in colour, transfer it to a pressure cooker. Put the cooker on flame. Add 3 cups of water into it, put the lid on and cook daliya until the cooker releases a whistle.

Once the whistle is released, turn off the flame and open the lid after the steam is settled completely. Now allow it to cool down slightly.

Place a wok on flame and pour the remaining ghee into it. When ghee is melted, splutter cumin seeds and asafoetida. Now add green peas, green chillies and ginger. Saute for 1 minute.

After that, add carrot and saute for a minute. Add cauliflower and saute for a minute then add capsicum and again saute for a minute.

Further add tomatoes, green coriander and salt into it. Mix everything really well and saute for 2 minutes. Don’t overcook the veggies, keep them crunchy.

Add cooked daliya into the veggies. Stir to mix it thoroughly.

Daliya pulao is now ready. Turn off the flame and transfer it to a serving bowl.

Serving:

10. Serve this nutritious and lip-smacking vegetable daliya pulao steaming hot. Enjoy!

Save Print

Vegetable Dalia Pulao recipe - Broken Wheat with Vegetable recipe

Author: NishaMadhulika

Recipe type: Main Course

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 4

Ingredients

Daliya – 1 cup
Cauliflower - ½ cup (chopped)
Carrot – 1 (thinly sliced)
Green coriander – 2 tbsp (finely chopped)
Capsicum – 1 (thinly sliced)
Tomatoes – 2
Green peas - ½ cup
Ghee/oil – 2 tbsp
Salt – 1 tsp or to taste
Cumin seeds - ½ tsp
Asafoetida – 1 pinch
Green chillies – 2 (finely chopped)
Ginger baton – 1 inch (finely chopped)

Instructions

Wash the tomatoes thoroughly with water. Drain out the water and allow them to dry out completely. Now chop the tomatoes into fine pieces.
Place a pan on flame and pour ½ - ¾ tsp of ghee into it. When the ghee melts, add daliya into it. Keep stirring continuously and roast the daliya on medium flame until it turns golden brown in colour.
Daliya has turned fragrant and golden brown in colour, transfer it to a pressure cooker. Put the cooker on flame. Add 3 cups of water into it, put the lid on and cook daliya until the cooker releases a whistle.
Once the whistle is released, turn off the flame and open the lid after the steam is settled completely. Now allow it to cool down slightly.
Place a wok on flame and pour the remaining ghee into it. When ghee is melted, splutter cumin seeds and asafoetida. Now add green peas, green chillies and ginger. Saute for 1 minute. After that, add carrot and saute for a minute. Add cauliflower and saute for a minute then add capsicum and again saute for a minute.
Further add tomatoes, green coriander and salt into it. Mix everything really well and saute for 2 minutes. Don't overcook the veggies, keep them crunchy. Add cooked daliya into the veggies. Stir to mix it thoroughly.
Daliya pulao is now ready. Turn off the flame and transfer it to a serving bowl. Serve this nutritious and lip-smacking vegetable daliya pulao steaming hot. Enjoy!

Featured, Pulao recipe, Rice and Pulao, Rice recipes

Navratan Pulao Recipe – How To Make Navratan Pulav

July 16, 2016 Nisha Madhulika Leave a comment

Navratan Pulao Recipe – How To Make Navratan Pulav

Navratan pulao is a one-pot meal. You must have had navratan pulao in restaurants but this time try preparing by yourself at home. It is very easy to prepare with basmati rice, green peas, cauliflower, paneer, potato, carrots, dry fruits and few Indian aromatic spices. Ghee not only gives it a mouth-drooling aroma but also enhances its taste.

You can prepare it for your guests at any get-together. Your friends and family can never have enough of this pulao. Even your kids will keep asking for more and more. Navratan pulao is rich in taste and keeps your tummy full for long hours. So, definitely try out making navratan pulao with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Rinse the basmati rice thoroughly with water. Drain out excess water from it. Soak the rice for ½ an hour. After that, remove the water. Take a microwave safe bowl and add rice into it along with little less than 2 cups of water and 1 tsp ghee. Place it inside the microwave and cook the rice for 10 minutes. When 10 minutes gets over, take the bowl out. Rice is not cooked aptly.

Thoroughly rinse the potato with water. Drain out the excess water from it. Allow it to dry out completely. Peel the potato skin and chop it into small chunks.

Making:

Place a wok on flame and add ghee to it. Let the ghee melt completely. After that, add cashews into it and fry it until it turns golden brown in colour. Once it turns golden brown, transfer it to a plate.

Add almonds into the ghee and roast it for 1-2 minutes as well. Once it gets golden brown, transfer it to the same plate.

After that, add paneer chunks into the hot ghee. Fry the paneer chunks until they turn golden brown in colour. Once it gets fried aptly, transfer it to another plate.

Add green peas to the wok and fry it as well. Cover and cook the peas for a minute. Once they are partially cooked, take it out on the same plate with paneer.

Fry the potatoes chunks as well. Drop them into the ghee and fry till they get golden brown. When they get fried aptly, transfer them into the same plate with paneer and green peas.

After that, add chopped carrots and chopped cauliflower into the wok. Fry them until they turn golden brown and crunchy. Don’t fry them too much. Transfer them with the fried veggies.

Add cumin seeds into the left ghee. Once the cumin seeds gets roasted, add coarsely ground whole spices (peel the brown cardamom and crush it into coarse powder in a mortar pestle along with the other whole spices). Roast the spices as well.

After the spice gets roasted aptly, add boiled basmati rice to it. Mix it really well. Add salt, lemon juice, all the roasted veggies and dry fruits and raisins. Cook the pulao until all the ingredients mixes well.

Everything is mixed well. Navratan pulao is now ready. Turn off the flame. Transfer the pulao into a serving plate.

Serving:

Serve this delicious and mouth-watering navratan pulao steaming hot as it is. Enjoy!

Save Print

Navratan Pulao Recipe - How To Make Navratan Pulav

Author: Nisha Madhulika

Recipe type: Main Course

Cuisine: Indian

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

Ingredients

Basmati rice – 1 cup
Green peas – ½ cup
Paneer – ½ cup (small chunks)
Cauliflower – ½ cup
Potato – 1
Carrots – ½ cup (finely chopped)
Ghee – 2-3 tbsp
Cashews – 2-3 tbsp
Almonds – 2 tbsp
Raisins – 2-3 tbsp
Salt – 1 tsp or to taste
Cumin seeds – ½ tsp
Whole spices – brown cardamom – 2, cinnamon stick – 1 inch, cloves – 4-5, black peppercorns – 10-12
Lemon juice – 1 tbsp

Instructions

Boil the basmati rice along with 2 cups of water and 1 tsp of ghee.
Peel the potato skin and chop it into small chunks.
Separately fry cashews, almonds, paneer, green peas, carrots, potatoes and cauliflower in ghee and transfer it to a plate.
Add cumin seeds into the left ghee along with coarsely ground whole spices and saute.
Now add boiled basmati rice, salt, lemon juice, roasted veggies and dry fruits and raisins. Cook the pulao until all the ingredients mixes well. Turn off the flame. Transfer the pulao into a serving plate.
Serve this delicious and mouth-watering navratan pulao steaming hot as it is. Enjoy!

Featured, Pulao recipe, Rice and Pulao, Rice recipes

Paneer Pulao recipe – How to make Paneer Pulao

July 12, 2016 Nisha Madhulika Leave a comment

Paneer Pulao recipe – How to make Paneer Pulao

Paneer pulao is prepared with pan fried paneer, green peas and whole spices. Paneer is loved by everyone and when these soft paneer comes together with aromatic basmati rice makes a perfect dish. In this recipe the paneer chunks are tossed in oil which gives it a nice texture.

Pulao is something that is served at every party. So, when you are planning for any get-together at home then makes this simple yet mouth-watering paneer pulao for your guests by following this recipe with step-by-step instructions. Enjoy!

Directions

Getting ready:

Rinse basmati rice thoroughly with water. Drain out the excess water from it. After that, soak the rice for ½ an hour. Then cook the soaked rice in microwave until it turns puffy and soft.

Peel the brown cardamom and put its seeds into the mortar pestle along with cinnamon stick, cloves and black peppercorns. Crush all the spices together to make a fine powder.

Cut the lemon into half. Squeeze the lemon using a squeezer in a small bowl.

Making:

Place a pan on flame and pour some ghee into it. When the ghee gets heated, add paneer chunks into it. Shallow fry the paneer chunks on medium-low flame until they turn golden brown in colour.

When the paneer gets fried aptly, transfer them to a bowl. Similarly, shallow fry the rest of the paneer chunks. Keep them aside.

Add cumin seeds into the ghee left in the pan. Keep the flame low. After the seeds splutters, add powder of whole spices into it. Stir it for a while. Add ginger paste as well. Saute the masala and add green peas into it. Mix it really well and saute it for a minute.

Now cover the pan and cook the green peas for another 1 minute. After a minute, remove the lid. Green peas have turned crunchy. Add boiled basmati rice into it. Mix it really well.

Now add paneer chunks into it along with salt. Gently stir the rice so that everything mixes really well. Once everything mixes well add lemon juice into it. Mix it through as well.

Everything is mixed well. Paneer pulao is now ready. Turn off the flame and transfer it to a serving plate.

Serving:

Garnish this delectable and lip-smacking paneer pulao with some green coriander sprigs and serve it steaming hot as it is. Enjoy!

Suggestions

Here we have mixed lemon juice into the pulao but if you want to skip it then don’t add it.
If you prefer eating spicy than add red chilly powder or chopped green chilly into the pulao.
For 2-3 members

Save Print

Paneer Pulao recipe - How to make Paneer Pulao

Author: Nisha Madhulika

Recipe type: Main Course

Cuisine: Indian

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

Ingredients

Basmati rice – 1 cup (200 grams)
Paneer – 200 grams (diced into ½ inch chunks)
Green peas – ½ cup
Ghee – 2-3 tbsp
Green coriander – 2-3 tbsp (finely chopped)
Ginger paste – 1 tsp
Salt – more than 1 tsp (1 ¼) or to taste
Cumin seeds – ½ tsp
Brown cardamom – 2
Cinnamon stick – ½ inch
Cloves – 3-4
Black peppercorns – 8-10
Lemon – 1

Instructions

Cook the soaked rice in microwave until it turns puffy and soft.
Crush the whole spices together to make a fine powder.
Heat a pan with ghee and shallow fry the paneer chunks. Transfer it to a bowl.
Add cumin seeds, spice powder, ginger paste nad green peas into the pan. Saute it for a minute.
Add boiled basmati rice, paneer and lemon juice into it. Mix it really well.
Paneer pulao is now ready. Turn off the flame and transfer it to a serving plate.
Garnish this delectable and lip-smacking paneer pulao with some green coriander sprigs and serve it steaming hot as it is. Enjoy!

Featured, Microwave recipe, Pulao recipe, Rice and Pulao, Rice recipes

Chana Dal Pulao recipe in microwave

July 2, 2016 Nisha Madhulika Leave a comment

Chana Dal Pulav recipe in microwave –

Chana dal pulao is a traditional recipe from the punjabi cuisine. This recipe of chana dal pulao is one pot meal idea for the weekend lunch or light meal. Serve this yummy and super tempting pulao steaming hot with curd or raita, pickle or chutney.

Chana dal pulao is something delectable and easy to prepare. This pulao with lots of flavors and texture will surely make everyone crave for more. So, try out this simple and easy pulao recipe at your home with step-by-step pictures. Enjoy!

Directions

Making:

Pour ghee into a microwave safe bowl. Place it inside the microwave and cook it for 1 minute. After a minute, take the bowl out and add cumin seeds into it along with cloves, black peppercorns, cinnamon stick and seeds of brown cardamom. Again place the bowl inside the microwave and roast the spices for a minute.

After 1 minute, take the bowl out. Add ginger juliennes and soaked chana lentils into the roasted spices. Mix everything really well. Add a cup of water into it. Cover the bowl partially with the lid and place it inside the microwave and cook it for 6 minutes.

After 6 minutes, take the bowl out. Lentils are slightly cooked. Now add soaked rice into it followed by salt. If you want to make it spicy then add ¼ tsp of red chilly powder into it. Add 1.5 cups of water into it. Mix it really well.

Cut the lemon from between and squeeze it into the rice-lentil mixture. Mix all the ingredients really well. Close the bowl partially. Place the bowl inside the microwave and cook the pulao for 10 minutes.

After 10 minutes, take the bowl out. Pulao is now ready. It took overall 8 minutes to cook the pulao. Let the bowl remain covered for about 20 minutes so that the rice absorbs the remaining water get cooked aptly. After 20 minutes, stir the pulao. Add chopped green coriander to it. Mix it really well.

Chana dal pulao is ready to serve. Transfer it to a serving plate.

Serving:

Garnish this luscious and mouth-watering chana dal pulao with some green coriander sprigs and serve it steaming hot as it is or have it with any sabzi you like.

Suggestions

If you want to prepare this pulao in cooker then pour ghee into it. Then crackle cumin seeds into it. Coarsely grind the whole spices and roast them into the ghee as well. After that, add chana lentil along with rice. Mix everything for 2 minutes. Then add 2.25 cups of water into it. Put the lid on and cook the pulao until 1 whistle is released. After that, release half pressure from the cooker and let the remaining half release itself.

Save Print

Chana Dal Pulao recipe in microwave

Author: Nisha Madhulika

Recipe type: Main Course

Cuisine: Indian

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Ingredients

Basmati rice – 1 cup (soaked for 30 minutes)
Chana lentils – ½ cup (soaked for 6-7 hours)
Ghee/refined oil – 3-4 tbsp
Green coriander – 2-3 tbsp (finely chopped)
Lemon – 1
Ginger baton – 1 inch (thinly sliced)
Brown cardamom – 2
Cinnamon stick – 1 inch
Cloves – 4
Black peppercorns – 10-12
Cumin seeds – ½ tsp
Salt – 1.5 tsp or to taste

Instructions

Pour ghee into a microwave safe bowl. Place it inside the microwave and cook it for 1 minute.
After a minute, take the bowl out and add cumin seeds into it along with cloves, black peppercorns, cinnamon stick and seeds of brown cardamom. Again place the bowl inside the microwave and roast the spices for a minute.
After 1 minute, take the bowl out. Add ginger juliennes and soaked chana lentils into the roasted spices. Add a cup of water into it. Cover the bowl partially with the lid and place it inside the microwave and cook it for 6 minutes.
After 6 minutes, take the bowl out. Now add soaked rice into it followed by salt and lemon. Add 1.5 cups of water into it. Mix it really well. Close the bowl partially. Place the bowl inside the microwave and cook the pulao for 10 minutes.
After 10 minutes, take the bowl out. Pulao is now ready. Add chopped green coriander to it. Mix it really well. Chana dal pulao is ready to serve. Transfer it to a serving plate.
Garnish this luscious and mouth-watering chana dal pulao with some green coriander sprigs and serve it steaming hot as it is or have it with any sabzi you like.
Suggestions

Indian Good Food

Tag Archives: pulao recipe

Kesar Pulao Recipe in Microwave – How To Make Saffron Rice in Microwave

Tomato Pulao Recipe – Tomato Pulav Recipe

Raw Jackfruit Pulao – Kathal Pulav Recipe

Macaroni Pulao recipe – Pasta Pulao Recipes

Kashmiri Pulao Recipe – Kashmiri Pulav

Vegetable Dalia Pulao recipe – Broken Wheat with Vegetable recipe

Navratan Pulao Recipe – How To Make Navratan Pulav

Paneer Pulao recipe – How to make Paneer Pulao

Chana Dal Pulao recipe in microwave

indiangoodfood.com