Pulao History & Origin:

Pulao, also known as pilaf, is a rice dish that originated in the Middle East and Central Asia. It was brought to India by the Mughals and has since become a popular dish across the country. Pulao is traditionally made with meat, spices, and rice cooked in a broth, resulting in a flavorful and aromatic dish.

Types & Variations of Pulao:

Pulao is a versatile dish that can be made in many different ways, with different ingredients and spices. Here are some popular types and variations of pulao:

1. Vegetable Pulao: This is a vegetarian version of pulao that is made with a variety of vegetables such as carrots, peas, beans, and potatoes. It can be made with or without spices, depending on your preference.
2. Chicken Pulao: This is a popular non-vegetarian version of pulao that is made with chicken, spices, and rice. The chicken is cooked with spices and then mixed with rice to create a flavorful and aromatic dish.
3. Mutton Pulao: This is another non-vegetarian version of pulao that is made with mutton, spices, and rice. The mutton is cooked with the spices and then mixed with rice to create a rich and hearty dish.
4. Shrimp Pulao: This is a seafood version of pulao that is made with shrimp, spices, and rice. The shrimp is cooked with the spices and then mixed with rice to create a flavorful and delicious dish.
5. Biryani: This is a spicier version of pulao that is made with more spices, herbs, and meat. It is usually more complex and time consuming to make than regular pulao, but the end result is a very flavorful and aromatic dish.
6. Tahari: This is a vegetarian version of pulao that is made with potatoes, carrots, and peas. It is usually less spicy than regular pulao and can be served with yogurt or raita.

Overall, pulao is a versatile dish that can be adapted to suit different tastes and preferences. Whether you prefer vegetarian or non-vegetarian versions, or like your pulao spicier or milder, there is a pulao recipe out there for everyone to enjoy.

Pulao Recipe:

Here is a basic recipe for making pulao:

Ingredients:

• 1 cup of Basmati rice
• 2 cups of water
• 1 onion, sliced
• 1 tomato, chopped
• 1 green chili, chopped
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 bay leaf
• 1 cinnamon stick
• 2 cardamom pods
• 2 cloves
• Salt to taste
• 2 tbsp oil (use Healthy Cold Pressed Groundnut Oil)

Instructions:

1. Rinse the Basmati rice with water until the water runs clear. Soak the rice in water for 30 minutes and then drain the water.
2. Heat the oil in a pan and add cumin seeds, bay leaf, cinnamon stick, cardamom pods, and cloves. Fry for 1-2 minutes until the spices are fragrant.
3. Add sliced onion, chopped tomato, chopped green chili, and ginger-garlic paste. Fry until the onions are translucent.
4. Add the soaked rice and fry for 2-3 minutes until the rice is lightly toasted.
5. Add 2 cups of water and salt to taste. Mix well and bring to a boil.
6. Reduce the heat to low and cover the pan with a lid. Cook for 15-20 minutes until the rice is fully cooked and the water has been absorbed.
7. Turn off the heat and let the pulao rest for 5 minutes before fluffing it with a fork.
8. Serve hot with raita or your favorite side dish.

This recipe is a basic version of pulao that can be customized with different spices, vegetables, and meats to suit your taste preferences. Experiment with different ingredients to create your own unique and flavorful pulao recipe.

Pulao in Cooker:

Making pulao in a cooker is a quick and easy way to prepare this delicious rice dish. Here is a recipe for making pulao in a cooker:

Ingredients:

• 1 cup of Basmati rice
• 2 cups of water
• 1 onion, sliced
• 1 tomato, chopped
• 1 green chili, chopped
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 bay leaf
• 1 cinnamon stick
• 2 cardamom pods
• 2 cloves
• Salt to taste
• 2 tbsp oil

Instructions:

1. Rinse the Basmati rice with water until the water runs clear. Soak the rice in water for 30 minutes and then drain the water.
2. Heat the oil in a cooker and add cumin seeds, bay leaf, cinnamon stick, cardamom pods, and cloves. Fry for 1-2 minutes until the spices are fragrant.
3. Add sliced onion, chopped tomato, chopped green chili, and ginger-garlic paste. Fry until the onions are translucent.
4. Add the soaked rice and fry for 2-3 minutes until the rice is lightly toasted.
5. Add 2 cups of water and salt to taste. Mix well and close the lid of the cooker.
6. Cook on high heat until the cooker whistles once, then reduce the heat to low and cook for another 10-12 minutes.
7. Turn off the heat and let the cooker cool down before opening the lid.
8. Fluff the pulao with a fork and serve hot with raita or your favorite side dish.

Making pulao in a cooker is a convenient way to prepare this dish, as it requires less supervision and results in evenly cooked rice. Make sure to follow the instructions for your particular brand of cooker, as cooking times and instructions may vary.

Pulao Instant Pot:

Making pulao in an Instant Pot is a convenient and quick way to prepare this delicious rice dish. Here is a recipe for making pulao in an Instant Pot:

Ingredients:

• 1 cup of Basmati rice
• 1 1/2 cups of water
• 1 onion, sliced
• 1 tomato, chopped
• 1 green chili, chopped
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 bay leaf
• 1 cinnamon stick
• 2 cardamom pods
• 2 cloves
• Salt to taste
• 2 tbsp oil

Instructions:

1. Rinse the Basmati rice with water until the water runs clear. Soak the rice in water for 30 minutes and then drain the water.
2. Turn on the Instant Pot and select the sauté function. Add oil to the Instant Pot and heat it.
3. Add cumin seeds, bay leaf, cinnamon stick, cardamom pods, and cloves. Fry for 1-2 minutes until the spices are fragrant.
4. Add sliced onion, chopped tomato, chopped green chili, and ginger-garlic paste. Fry until the onions are translucent.
5. Add the soaked rice and fry for 2-3 minutes until the rice is lightly toasted.
6. Add 1 1/2 cups of water and salt to taste. Mix well and close the lid of the Instant Pot.
7. Set the Instant Pot to manual mode and cook on high pressure for 6 minutes.
8. Once the cooking time is up, let the Instant Pot naturally release pressure for 10 minutes before manually releasing the remaining pressure.
9. Fluff the pulao with a fork and serve hot with raita or your favorite side dish.

Making pulao in an Instant Pot is a convenient and hassle-free way to prepare this dish. The cooking time may vary depending on the make and model of your Instant Pot, so make sure to follow the instructions carefully.

Pulao Calories:

The calorie count of pulao depends on the ingredients used and the serving size. However, here is a general breakdown of the calories in one serving of pulao made with Basmati rice:

• 1 cup of Basmati rice (cooked): 200 calories
• 1/2 cup of sliced onion: 24 calories
• 1/2 cup of chopped tomato: 15 calories
• 1 green chili: 4 calories
• 1 tsp ginger-garlic paste: 5 calories
• 1 tsp cumin seeds: 8 calories
• 1 bay leaf: 1 calorie
• 1 cinnamon stick: 2 calories
• 2 cardamom pods: 2 calories
• 2 cloves: 2 calories
• 2 tbsp oil: 240 calories (assuming 120 calories per tablespoon)

Total calories in one serving of pulao: 501 calories

Please note that the calorie count may vary depending on the exact ingredients and cooking method used. It’s important to practice portion control and balance your meal with other nutritious foods to maintain a healthy diet.

Pulao Tips & Tricks:

Here are some tips and tricks that can help you make the perfect pulao:

1. Rinse and soak the rice: Rinse the Basmati rice with water until the water runs clear. Soak the rice in water for 30 minutes before cooking to help the rice cook evenly and prevent it from breaking.
2. Use the right amount of water: The ideal water-to-rice ratio for making pulao is 1.5:1. This means using 1.5 cups of water for every cup of rice.
3. Add spices and aromatics: Adding whole spices like cumin seeds, cinnamon stick, cardamom pods, and cloves to the pulao can enhance the flavor and aroma of the dish. Aromatics like sliced onion, chopped tomato, green chili, and ginger-garlic paste can also add depth and complexity to the pulao.
4. Use a heavy-bottomed pan or cooker: A heavy-bottomed pan or cooker can distribute heat evenly and prevent the rice from sticking to the bottom of the pan.
5. Cook on low heat: Cook the pulao on low heat to prevent it from burning or sticking to the bottom of the pan.
6. Fluff the rice: Once the pulao is cooked, fluff the rice with a fork to separate the grains and prevent clumping.
7. Let the pulao rest: Let the pulao rest for 5-10 minutes before serving to allow the flavors to meld and the rice to absorb any remaining moisture.
8. Customize the recipe: Feel free to customize the pulao recipe to your liking by adding vegetables, protein, or other spices and herbs.

By following these tips and tricks, you can make a delicious and flavorful pulao that is sure to impress your friends and family.

In conclusion, pulao is a delicious and versatile rice dish that can be made in various ways. With our tips and tricks, you can create the perfect pulao every time, whether you cook it in a cooker or an Instant Pot. Try our recipe today and enjoy the flavors of this popular dish.