Indian Rice Pulao Recipes

INDIAN RICE PILAF

Steps:

• Bring water and chicken broth to a boil.
• Combine rice, curry powder, garlic powder, cinnamon, paprika, and cloves in a bowl; stir to mix. Add spiced rice and onion to the boiling broth. Cover and cook until rice is tender, 20 to 25 minutes.

MATAR PULAO (RICE WITH PEAS)

Steps:

• Heat the oil in a deep heavy skillet over low heat. Add the cloves, cardamom seeds, peppercorns and cinnamon sticks. Cook for a few minutes to bring out the aroma of the spices. Stir the garlic powder and 2 tablespoons of water together to make a paste; mix into the pan with the spices.
• Add the green peas to the pan, cover and cook for about 5 minutes.
• Add the remaining 4 cups of water and rice to the pan. Season with a little salt. Bring to a boil, then cover, and cook for about 15 minutes, until the rice is tender and the water has been absorbed. Taste, and adjust the salt before serving.

INDIAN VEGETABLE RICE(PULAO)

Steps:

• 1Soak the rice for 30 minutes.Drain it.
• 2.Heat oil in a pan and add bay leaf,cinnamon,cloves,cardamom.
• 3.Add ginger,garlic and saute till it turn transparent.Do not let it burn.
• 4.Add chopped onions stir fry with a dash of salt.
• 5.Add coriander and turmeric powders.Stir for few minutes.
• 6.Add all the diced vegetables and green peas,green chillies and saute well.
• 7.Add 2 cups of water and when it boils,add rice and add salt to it.Close the lid.
• 8.Cook in low heat for 15 minutes.
• 9Sprinkle pepper powder and few drops of lemon juice.Garnish with coriander and mint leaves.
• 10.Serve hot with yoghurt and pickles.

INDIAN RICE (PULAO)

Steps:

• Place saffron threads into boiling water, set aside to steep.
• Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly.
• Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.

RICE PULAO

Steps:

• Wash rice, rinse and set aside to drain.
• In a large saucepan saute onion in the oil until soft.
• Add the cumin seeds and mustard seeds and cook for two minutes.
• Add the salt and all the powdered spices and mix well.
• Add the rice and mix until the rice is well coated by the spices.
• Add the remaining ingredients including the boiling water.
• Cover the pan with a sheet of foil and its lid. Try to get a good seal.
• Allow to simmer slowly for 15 minutes. Do not remove the lid to peek.
• After 15 minutes,turn off the heat, remove the lid, fork through the rice to make it fluffy and cover again for 5 minutes.
• Serve with curry or enjoy on its own!