5 Delicious Pulao Recipes You Need to Try

Pulao, a flavorful and aromatic rice dish, holds a special place in the hearts of food lovers around the world. Originating from the Indian subcontinent, this dish is celebrated for its versatility, blending fragrant basmati rice with a variety of spices, vegetables, meats, or other ingredients to create unique flavors. Whether you’re in the mood for something spicy, mild, or packed with protein, there’s a pulao recipe to suit every palate. Here are 5 delicious pulao recipes you can try, each bringing its own twist to the classic dish.

# Vegetable Pulao

Ingredients for Vegetable Pulao

1 cup basmati rice
2 tablespoons oil or ghee
1 bay leaf
2-3 cloves
1-inch cinnamon stick
1 onion, thinly sliced
1 cup mixed vegetables (carrots, peas, green beans, and potatoes)
1 teaspoon cumin seeds
½ teaspoon garam masala
Salt to taste
Fresh coriander leaves, chopped (for garnish)

How to Make Vegetable Pulao

To make vegetable pulao, rinse 1 cup of basmati rice and soak it for 20 minutes before draining. Heat 2 tablespoons of oil or ghee in a large pan, then add 1 bay leaf, 2-3 cloves, and a 1-inch cinnamon stick. Sauté until aromatic. Add 1 sliced onion and cook until it turns golden brown. Add 1 cup of mixed vegetables (such as carrots, peas, green beans, and potatoes) and sauté for a few minutes until slightly tender. Add the soaked rice, ½ teaspoon garam masala, and salt to taste, stirring to coat the rice and vegetables in the spices. Pour in 2 cups of water, cover, and let it cook on low heat until the rice is tender and the water is fully absorbed. Garnish with fresh coriander leaves and serve hot with raita or chutney.

# Paneer Pulao

Ingredients for Paneer Pulao

1 cup basmati rice
200g paneer, cubed
2 tablespoons ghee
1 teaspoon cumin seeds
1 onion, finely chopped
1 tomato, chopped
1 green chili, slit
1 teaspoon garam masala
Salt to taste
Fresh coriander leaves, chopped (for garnish)

How to Make Paneer Pulao

For a delicious paneer pulao, soak 1 cup of basmati rice for 20 minutes, then drain. In a pan, heat 2 tablespoons of ghee and add 1 teaspoon of cumin seeds, allowing them to sizzle. Add 1 finely chopped onion and cook until golden brown. Then add 1 chopped tomato and 1 slit green chili, cooking until the tomato softens. Add 200 grams of cubed paneer and sauté until golden brown. Sprinkle 1 teaspoon of garam masala and salt to taste, then add the soaked rice and 2 cups of water. Stir well, bring the mixture to a boil, and then reduce the heat, covering the pan to let it cook until the rice is fluffy and tender. Garnish with chopped coriander leaves and serve with yogurt or pickles.

# Chicken Pulao

Ingredients for Chicken Pulao

1 cup basmati rice
300g chicken, cut into pieces
3 tablespoons oil or ghee
1 large onion, thinly sliced
2 tomatoes, chopped
1 teaspoon ginger-garlic paste
1 green chili, slit
1 teaspoon cumin seeds
1 bay leaf
1 teaspoon garam masala
Salt to taste
Fresh mint and coriander leaves, chopped (for garnish)

How to Make Chicken Pulao

For chicken pulao, rinse and soak 1 cup of basmati rice for 20 minutes, then drain. Heat 3 tablespoons of oil or ghee in a pan, add 1 teaspoon of cumin seeds and 1 bay leaf, and let them sizzle. Add 1 large thinly sliced onion and cook until golden brown. Stir in 1 teaspoon of ginger-garlic paste and 1 slit green chili, cooking for a minute. Then, add 2 chopped tomatoes, 300 grams of chicken pieces, and salt to taste. Cook until the chicken is slightly browned, then add the rice along with 1 teaspoon of garam masala and 2 cups of water. Stir well and bring to a boil, then reduce the heat, cover, and cook until both the rice and chicken are tender. Garnish with fresh mint and coriander leaves and serve with raita or a side salad.

# Kashmiri Pulao

Ingredients for Kashmiri Pulao

1 cup basmati rice
2 tablespoons ghee
1 bay leaf
2 cloves
1-inch cinnamon stick
1/4 cup mixed nuts (cashews, almonds, and raisins)
1 apple, chopped
1/4 cup pomegranate seeds
1/2 teaspoon saffron soaked in 2 tablespoons milk
Salt to taste

How to Make Kashmiri Pulao

To make Kashmiri pulao, rinse and soak 1 cup of basmati rice for 20 minutes, then drain. In a pan, heat 2 tablespoons of ghee and add 1 bay leaf, 2 cloves, and a 1-inch cinnamon stick. Sauté briefly until aromatic, then add the rice and stir gently to coat it with the ghee and spices. Pour in 2 cups of water, ½ teaspoon of saffron soaked in 2 tablespoons of milk, and salt to taste, then bring the mixture to a boil. Lower the heat, cover, and let it cook until the rice is tender. In a separate pan, lightly sauté ¼ cup of mixed nuts (cashews, almonds, and raisins) in a little ghee. Once the rice is ready, garnish it with 1 chopped apple, ¼ cup of pomegranate seeds, and the sautéed nuts. Serve warm.

# Mushroom Pulao

Ingredients for Mushroom Pulao

1 cup basmati rice
200g mushrooms, sliced
2 tablespoons oil or ghee
1 onion, sliced
1 green chili, slit
1 teaspoon cumin seeds
1/2 teaspoon black pepper powder
Salt to taste
Fresh coriander leaves, chopped (for garnish)

How to Make Mushroom Pulao

To prepare mushroom pulao, rinse and soak 1 cup of basmati rice for 20 minutes, then drain. Heat 2 tablespoons of oil or ghee in a pan and add 1 teaspoon of cumin seeds, allowing them to crackle. Add 1 sliced onion and 1 slit green chili, cooking until the onions are golden. Then, add 200 grams of sliced mushrooms, salt, and ½ teaspoon of black pepper powder, and sauté until the mushrooms are soft. Add the soaked rice, mixing gently to coat the rice with the mushroom flavors. Pour in 2 cups of water and bring the mixture to a boil, then cover and cook on low heat until the rice is tender. Garnish with fresh coriander leaves and serve hot.