Pulao is a rice dish originated from Iran and Afghanistan and Mughals brought it to India. Today Pulao is a popular dish in Afghanistan, Pakistan and India. Pulao is prepared in many ways, with different culinary styles. There is vegetarian pulao, chicken pulao, mutton or beef pulao, masala pulao, etc. Pulao recipes are similar to Biryani but should not be confused with Biryani Recipes.
The recipe I am sharing here is very flexible and you can easily change it and try different vegetables, beef or chicken combinations. I am using boneless chicken in this recipe. It is served hot usually with Raitaa and Chutney, or you can serve it with Yogurt, or Salad.
Ingredients
- 2 cup basmati rice
- 2 small size sliced onions
- 1 cup yogurt
- 2 cup chicken bone less (cut into small pieces)
- 2 cup mix vegetable (potato, carrot, pea, tomato, cabbage)
- 2 bay leaves
- 1/2 tsp cumin seeds
- 4 green chopped chilies
- 1 tsp black pepper powder
- 1/2 tsp red chili powder
- 2 cardamom
- 4 cloves
- 1 inch cinnamon
- 1 tsp gram masala powder
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- 1 tsp fresh chopped mint leaves
- 1 tsp fresh chopped coriander leaves
- Salt to taste
- 1 cup oil
Instructions
- Wash and soak the rice for half an hour.
- Cut all the vegetables into small thin pieces and fry each one separately in oil.
- Heat oil in a pan, add onions, yogurt, chicken bone less, red chili powder, ginger paste, garlic paste, salt, black pepper powder, cumin seeds, bay leaves, turmeric powder, gram masala powder, cloves, cardamom, cinnamon, chopped green chilies.
- Cook for 6-8 minutes stir well. Add all vegetables and cook till chicken and vegetables are tender.
- Add salt in water and boil. Add the rice to this hot water. Strain with 3/4th done.
- Now its time to arrange rice and vegetable and chicken mixture layers. You should have two layers of rice and one layer of vegetable mixture.
- Top it off sprinkle fresh chopped mint leaves and fresh chopped coriander leaves.
Indian pulao mix is ready to serve. Before serving mix the rice well and serve hot with riaata and chutney.