One of the most refreshing Indian dishes, Pulao is a good one-bowl meal consisting of growing rice, aromatic spices, and a melange of vegetables or proteins. Enjoyed for its richness and simplicity alike, the pulao occupies a favourite spot on the tables in the homes of its fans. Pulao, with its unique type called Masala Pulao, makes a bold and spicy statement compared to the others, thus giving it an image of the perfect dish meant to be relished on special days or weekends. This nutritious recipe is not just easy to make but is flexible enough to offer any number of changes.
Here are the simple tips and steps that you need to follow to prepare the perfect Masala Pulao at home.
Ingredients
- 2 Cup Basmati Rice
- 1 Tablespoon Oil
- 2 Tablespoon Ghee
- Whole Spices
- 0.5 Teaspoon Cumin Seeds
- 3 Piece Green Cardamom
- 1 Piece Black Cardamom
- 1 Inch Cinnamon
- 4 Piece Cloves
- 4 Piece Black Peppercorns
- 2 Piece Bay Leaf
- 2 Piece Onion (Sliced)
- 2 Tablespoon Ginger Garlic Green Chilli Paste
- 1 Piece Tomato (Sliced)
- Salt To Taste
- Hot Water A Splash
- Powdered Spices
- 0.5 Teaspoon Turmeric Powder
- 1 Teaspoon Spicy Red Chilli Powder
- 2 Teaspoon Kashmiri Red Chilli Powder
- 1 Teaspoon Coriander Powder
- 4 Cup Curd
- 1 Tablespoon Biriyani Masala
- 2 Piece Potato (Diced)
- 1 Piece Carrot (Diced)
- 0.5 Cup French Beans (Chopped)
- 0.5 Cup Green Peas
- Fresh Coriander A Large Handful (Chopped)
- 2 Tablespoon Mint (Chopped)
- Salt As Required
- 4 Cup Water
Cooking Instructions
Take a big bowl and wash the basmati rice in a full bowl of water and change the water till it comes out clean. Now, include some fresh water in it and keep this for 30-45 min for soaking.
Take a wide-based pan, add oil and ghee, and heat on high flame. Throw in the whole spices and sliced onions once the oil is hot, and stir them frequently until the onion tips turn golden brown.
Add ginger-garlic-green chilli paste, chopped tomatoes, and salt to the mixture. Let the mixture cook on high for 2-3 minutes, add some hot water to maintain moisture.
Tomatoes are well-cooked; then, reduce the flame and stir in all powdered spices, quickly mixing in a splash of hot water. Again over medium flame, cook while stirring for another one or two minutes.
Now, whisk the biryani masala with curd till there are no lumps in the preparation and pour into other stirred masala. Stir the elements together and cook for about a minute.
Add the potatoes, carrots, French beans, green peas, fresh coriander, and mint leaves to the masala. Stir well and cook until the potatoes are partially cooked.
Taste the masala at this stage and adjust the salt and spice levels. The masala should taste slightly saltier and spicier than usual since the flavours will balance out once the rice is added.
Drain the soaked rice completely and add it to the vessel along with fresh water. Gently stir to combine and bring the mixture to a gentle simmer.
Once it starts simmering, cover the vessel with a lid and cook the pulao on medium-low heat for 10 minutes.
After 10 minutes, remove the lid and use a spatula to check if any water remains. If the water has evaporated completely, turn off the flame. Otherwise, cook for an additional 2-3 minutes.
Summary
Prepare Masala Pulao With These Easy Steps
Discover how to prepare this flavourful one-pot meal, blending aromatic spices, rice, and vegetables for a deliciously satisfying dish.
Source : Canva
Ingredients
- 2 Cup Basmati Rice
- 1 Tablespoon Oil
- 2 Tablespoon Ghee
- Whole Spices
- 0.5 Teaspoon Cumin Seeds
- 3 Piece Green Cardamom
- 1 Piece Black Cardamom
- 1 Inch Cinnamon
- 4 Piece Cloves
- 4 Piece Black Peppercorns
- 2 Piece Bay Leaf
- 2 Piece Onion (Sliced)
- 2 Tablespoon Ginger Garlic Green Chilli Paste
- 1 Piece Tomato (Sliced)
- Salt To Taste
- Hot Water A Splash
- Powdered Spices
- 0.5 Teaspoon Turmeric Powder
- 1 Teaspoon Spicy Red Chilli Powder
- 2 Teaspoon Kashmiri Red Chilli Powder
- 1 Teaspoon Coriander Powder
- 4 Cup Curd
- 1 Tablespoon Biriyani Masala
- 2 Piece Potato (Diced)
- 1 Piece Carrot (Diced)
- 0.5 Cup French Beans (Chopped)
- 0.5 Cup Green Peas
- Fresh Coriander A Large Handful (Chopped)
- 2 Tablespoon Mint (Chopped)
- Salt As Required
- 4 Cup Water
Main Procedure
Take a big bowl and wash the basmati rice in a full bowl of water and change the water till it comes out clean. Now, include some fresh water in it and keep this for 30-45 min for soaking.
Take a wide-based pan, add oil and ghee, and heat on high flame. Throw in the whole spices and sliced onions once the oil is hot, and stir them frequently until the onion tips turn golden brown.
Add ginger-garlic-green chilli paste, chopped tomatoes, and salt to the mixture. Let the mixture cook on high for 2-3 minutes, add some hot water to maintain moisture.
Tomatoes are well-cooked; then, reduce the flame and stir in all powdered spices, quickly mixing in a splash of hot water. Again over medium flame, cook while stirring for another one or two minutes.
Now, whisk the biryani masala with curd till there are no lumps in the preparation and pour into other stirred masala. Stir the elements together and cook for about a minute.
Add the potatoes, carrots, French beans, green peas, fresh coriander, and mint leaves to the masala. Stir well and cook until the potatoes are partially cooked.
Taste the masala at this stage and adjust the salt and spice levels. The masala should taste slightly saltier and spicier than usual since the flavours will balance out once the rice is added.
Drain the soaked rice completely and add it to the vessel along with fresh water. Gently stir to combine and bring the mixture to a gentle simmer.
Once it starts simmering, cover the vessel with a lid and cook the pulao on medium-low heat for 10 minutes.
After 10 minutes, remove the lid and use a spatula to check if any water remains. If the water has evaporated completely, turn off the flame. Otherwise, cook for an additional 2-3 minutes.
