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
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
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
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
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
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.