Rice does to a meal, what ornaments do to a woman! An ordinary meal turns into a treat if a little imagination is used in preparation. Rice can be used to prepare a plethora of dishes – biryanis, pulaos, tahirees, stir fried rice and so on.

Pulaos are famous Indian rice dish of Persian origin. It is basically rice sautéed in a little oil or ghee and then cooked along with vegetables. Good quality basmati rice along with Indian herbs and spices are mandatory for this preparation. The rules remains the same; 1 cup of uncooked rice = 3 cups of cooked rice. Also, before cooking, rice must be soaked atleast 30 mins prior to cooking. This not only reduces time for cooking but also ensures that the rice does not stick after it is cooked. Once the pan is covered, cook on very low flame to ensure even cooking

Enough with the rules. Let’s get to the fun part. Some famous and healthy pulao recipes are as these given below.

I. Gobi Matar Paneer Pulao / Cauliflower Pea Cottage Cheese Pulao                Serves 4

1

This variety of rice combines the taste and flavours of three nutritious ingredients with a perfect blend of spices. It is light on the stomach and fine to taste. It can be served with raita or eaten as it is

Ingredients

Basmati rice –   1 cup

Onion –                 1 sliced finely

Oil –                        2 tbsp

Bay leaf –              1 leaf

Ginger –                1/2″ sliced into juliens

Cloves –                2

Cauliflower –       1 cup medium sized florets

Shelled peas –      1 cup

Paneer –                 1 cup

Chilli flakes –        1/4 tsp

Garam masala –   1/2 tsp

Salt –                         1 1/2 tsp

Procedure

  • In a heavy bottomed pan, fry the cauliflower till golden brown. Remove from oil and soak the excess oil on tissue sheets. Repeat the procedure for the paneer. After frying, soak the paneer in hot salted water to make them soft.
  • In the same oil, add the whole spices and onions and fry till golden brown.
  • At this stage, add the vegetables and stir lightly. Drain the rice and add to the pan. Stir the rice gently. With 1 cup rice, add 2 cups of water
  • Add the powdered spices and boil the mixture.
  • On boiling, cover the pan and continue cooking on very low heat for 12-13 mins until the water is completely absorbed and the rice is cooked to perfection.

II. Wadi and Matar Pulao / Pulse rolls and Pea Pulao                                          Serves 4

2

Urad or any regular dal wadi is used extensively in Indian cookery. These can be innovatively used even in your regular pulaos. Not only does it add to the nutrition in food, but it also makes the dish look truly unique

Ingredients

Basmati rice – 1 cup

Oil –                     1 sliced finely

Bayleaf –            1 leaf

Ginger –              1/2″ sliced into juliens

Garlic –                2 cloves

Cloves –               2

Wadi –                   3/4 cup

Shelled peas –    1 cup

Cumin seeds –    1 tsp

Brown Cardamom – 2

Salt –                     1 1/2 tsp

Procedure

  • In a cooker, add I tbsp oil and fry the wadis till golden brown. Remove from oil and soak the excess oil on tissue sheets.
  • Add a cup of water and pressure cook for 2-3 mins.
  • In a heavy bottomed pan, add oil, the whole spices, ginger and garlic and fry till golden brown.
  • At this stage, add the wadis and peas and stir lightly. Drain the rice and add to the pan. Mix gently. For 1 cup rice, add 2 cups of water left after cooking the wadis
  • Boil the mixture.
  • Cover the pan and cook on very low heat for 8-10 mins until the water is completely absorbed and the rice is cooked to perfection.

III. Kashmiri Pulao                                                                                                         Serves 4

3

Faithful to its name, the dish combines the colours and flavours of the majestic and beautiful state of Kashmir. Enriched with rare and extravagant spices and fruits, this dish is both light on the palette as well as great to taste.

Ingredients

Basmati rice –    1 cup

Onion –   1 sliced finely

Oil –  2 tsp

Bayleaf – 1 leaf

Cinnamon –  1 stick

Cloves –     2

Green cardamom –  2-3

Saffron/ Kesar – few strands

Tinned fruit –     1 cup

Salt –     1 1/2 tsp

Procedure

  • In a heavy bottomed pan, add oil, add the whole spices and onions and fry till golden brown.
  • At this stage, drain the rice and add to the pan. Mix gently and fry for a while. For 1 cup rice, add 2 cups of water
  • Boil the mixture.
  • On boiling, cover the pan and continue cooking on very low heat until the water is completely absorbed and the rice is cooked to perfection. Add soaked saffron
  • Drain the tinned fruit and mix with the cooked rice using a fork gently.

 IV. Tamatar Kasooori Pulao / Tomato Fenugreek Pulao                                Serves 4

4

Fenugreek is much used in Indian cookery, both the seeds as well as the leaves. But the dried version is rarely used in pulaos. It is a great dish to try out for the health conscious and for people suffering from lifestyle diseases like diabetes.

Ingredients

Basmati rice –   1 cup

Oil –     2 tbsp

Cumin seeds –   1/2 tsp

Kasoori Methi / Dried Fenugreek Leaves – 2 tsp

Tomatoes – 1 cup

Salt – 1 1/2 tsp

Procedure

  • In a heavy bottomed pan, add oil, add the whole spices and onions and fry till golden brown.
  • At this stage, drain the rice and add to the pan. Mix gently and fry for a while. For 1 cup rice, add 2 cups of water
  • Boil the mixture.
  • On boiling, cover the pan and continue cooking on very low heat until the water is completely absorbed and the rice is cooked to perfection.
  • Drain the tinned fruit and mix with the cooked rice using a fork gently. 

 

V. Garden of Five Senses                                                                                               Serves 4

5

As the name suggests, this recipe is sure to ignite all five human senses. Owing to its colour, it provides interest to the eyes; the magical aroma is sure to arouse the sense of smell; the taste is sure heavenly; the crackling of spices and aromatic oils from the masalas are music to the ears thereby arousing the sense of hearing and finally, its texture is so smooth that its sure to activate the sense of touch and feel of every single grain of rice

Ingredients

Basmati rice –    1 cup

Spring Onion –    4-5 sliced finely (keep the greens separately)

Oil –        2 tbsp

Bayleaf –   1 leaf

Ginger – 1/2″ sliced into juliens

Garlic –   2 cloves

Cauliflower –   1 cup

Shelled peas –   1 cup

Bread slice – 1 slice cut into small squares

Pomegranate –  3/4 cup

Garam masala –  1 tsp

Salt –   1 1/2 tsp

Baby Corn – 1/2 cup

Capsicum – 1 cup

 Procedure

  • Pressure cook the baby corn along with one cup water and salt for 5-7 mins.
  • In a heavy bottomed pan, add oil and deep fry separately, the bread pieces, cauliflower florets, and paneer cubes till golden brown. Remove on frying and keep in absorbent sheets to soak excess oil
  • In the same pan, add the whole spices and stir for a while. Add the onions, ginger, garlic and fry till golden brown. Reduce the flame and add the powdered spices and salt.
  • Add the drained corn, capsicum, peas, cauliflower and paneer pieces and mix gently.
  • At this stage, drain the rice and add to the pan. Mix gently and fry for a while. For 1 cup rice, add 2 cups of water
  • Boil the mixture.
  • On boiling, cover the pan and continue cooking on very low heat until the water is completely absorbed and the rice is cooked to perfection.