Pulao Recipes

Some of the most famous and amazing Pulao Recipes are listed below:

Chicken Yakhni Pulao Recipe

Chicken Yakhni Pulao is a popular North Indian and Pakistani rice dish that is made with chicken, rice, and a flavorful broth called yakhni. Here is a recipe for making chicken yakhni pulao at home:

Ingredients:

• 1 lb bone-in chicken pieces
• 2 cups basmati rice
• 2 onions, thinly sliced
• 2 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 3-4 green cardamom pods
• 2-3 cloves
• 1 cinnamon stick
• 1 bay leaf
• 2 tsp salt (or to taste)
• 1 tsp red chili powder (or to taste)
• 2 tbsp ghee or oil
• 4 cups water
• Fresh cilantro and mint leaves for garnish

Instructions:

• Wash the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
• In a large pot, heat the ghee or oil over medium heat. Add the cumin seeds, cardamom, cloves, cinnamon, and bay leaf and cook for 1-2 minutes until fragrant.
• Add the sliced onions and cook for 5-7 minutes until they are golden brown.
• Add the ginger-garlic paste and cook for 1-2 minutes until fragrant.
• Add the chicken pieces, salt, and red chili powder and cook for 5-7 minutes until the chicken is browned on all sides.
• Add 4 cups of water to the pot and bring to a boil. Reduce the heat to low and simmer for 20-30 minutes until the chicken is cooked through and tender.
• Remove the chicken from the pot and set aside. Strain the yakhni broth through a fine-mesh strainer and reserve for later.
• In a separate pot, bring 6 cups of water to a boil. Add the soaked basmati rice and cook for 5-7 minutes until the rice is partially cooked. Drain the rice and set aside.
• In the same pot used to cook the chicken, layer the partially cooked rice on top of the yakhni broth. Add the cooked chicken pieces on top of the rice.
• Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes until the rice is fully cooked and fluffy.
• Garnish with fresh cilantro and mint leaves before serving.

Your chicken yakhni pulao is now ready to be enjoyed! Serve hot with raita or any other side of your choice.

Plain Pulao Recipe

Plain Pulao is a simple and versatile rice dish that can be enjoyed on its own or as a base for a variety of curries and stews. Here’s a recipe for making plain pulao at home:

Ingredients:

• 2 cups basmati rice
• 3 cups water
• 1 onion, thinly sliced
• 2 tbsp ghee or oil
• 1 cinnamon stick
• 2-3 green cardamom pods
• 2-3 cloves
• 1 bay leaf
• 1 tsp salt (or to taste)

Instructions:

• Wash the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
• In a large pot, heat the ghee or oil over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaf and cook for 1-2 minutes until fragrant.
• Add the sliced onion and cook for 5-7 minutes until the onion is golden brown.
• Drain the soaked rice and add it to the pot. Stir to coat the rice with the ghee or oil and spices.
• Add 3 cups of water to the pot and bring to a boil. Reduce the heat to low and cover the pot with a tight-fitting lid.
• Cook for 15-20 minutes until the rice is fully cooked and fluffy.
• Fluff the rice with a fork and serve hot.

Your plain pulao is now ready to be enjoyed! It can be served as a side dish or as a base for a variety of curries and stews.

Beef Pulao Recipe

Beef pulao is a flavorful rice dish made with beef, rice, and a variety of aromatic spices. Here’s a recipe for making beef pulao at home:

Ingredients Pulao Recipes:

• 1 lb beef, cut into small pieces
• 2 cups basmati rice
• 1 onion, thinly sliced
• 2 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 3-4 green cardamom pods
• 2-3 cloves
• 1 cinnamon stick
• 1 bay leaf
• 2 tsp salt (or to taste)
• 1 tsp red chili powder (or to taste)
• 2 tbsp ghee or oil
• 4 cups water
• Fresh cilantro and mint leaves for garnish

Instructions Pulao Recipes:

• Wash the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
• In a large pot, heat the ghee or oil over medium heat. Add the cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf and cook for 1-2 minutes until fragrant.
• Add the sliced onion and cook for 5-7 minutes until the onion is golden brown.
• Add the ginger-garlic paste and cook for 1-2 minutes until fragrant.
• Add the beef pieces, salt, and red chili powder and cook for 5-7 minutes until the beef is browned on all sides.
• Add 4 cups of water to the pot and bring to a boil. Reduce the heat to low and simmer for 30-40 minutes until the beef is cooked through and tender.
• Remove the beef from the pot and set aside. Strain the beef broth through a fine-mesh strainer and reserve for later.
• In a separate pot, bring 6 cups of water to a boil. Add the soaked basmati rice and cook for 5-7 minutes until the rice is partially cooked. Drain the rice and set aside.
• In the same pot used to cook the beef, layer the partially cooked rice on top of the beef broth. Add the cooked beef pieces on top of the rice.
• Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes until the rice is fully cooked and fluffy.
• Garnish with fresh cilantro and mint leaves before serving.

Your beef pulao is now ready to be enjoyed! Serve hot with raita or any other side of your choice.

Matar Pulao Recipe

Matar pulao is a fragrant and flavorful rice dish made with green peas and a variety of aromatic spices. Here’s a recipe for making matar pulao at home:

Ingredients:

• 2 cups basmati rice
• 3 cups water
• 1 onion, thinly sliced
• 1 cup green peas (fresh or frozen)
• 2 tbsp ghee or oil
• 1 cinnamon stick
• 2-3 green cardamom pods
• 2-3 cloves
• 1 bay leaf
• 1 tsp cumin seeds
• 1 tsp salt (or to taste)
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder (or to taste)
• 2-3 green chilies, slit lengthwise (optional)
• 1 inch ginger, peeled and grated
• 2-3 garlic cloves, minced
• Fresh cilantro and mint leaves for garnish

Instructions:

• Wash the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
• In a large pot, heat the ghee or oil over medium heat. Add the cinnamon stick, cardamom pods, cloves, bay leaf, and cumin seeds and cook for 1-2 minutes until fragrant.
• Add the sliced onion and cook for 5-7 minutes until the onion is golden brown.
• Add the green peas and cook for 2-3 minutes until the peas are tender.
• Add the cumin powder, coriander powder, turmeric powder, red chili powder, green chilies (if using), ginger, and garlic. Cook for 1-2 minutes until the spices are fragrant.
• Drain the soaked rice and add it to the pot. Stir to coat the rice with the ghee or oil and spices.
• Add 3 cups of water to the pot and bring to a boil. Reduce the heat to low and cover the pot with a tight-fitting lid.
• Cook for 15-20 minutes until the rice is fully cooked and fluffy.
• Fluff the rice with a fork and serve hot, garnished with fresh cilantro and mint leaves.

Your delicious matar pulao recipes is now ready to be enjoyed! Serve it with raita or any other side of your choice.

Simple Pulao Recipe

Here’s a simple and easy recipe for making pulao at home:

Ingredients Pulao Recipes:

• 2 cups basmati rice
• 4 cups water
• 1 onion, thinly sliced
• 2 tbsp ghee or oil
• 1 cinnamon stick
• 2-3 green cardamom pods
• 2-3 cloves
• 1 bay leaf
• 1 tsp salt (or to taste)

Instructions Pulao Recipes:

• Wash the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
• In a large pot, heat the ghee or oil over medium heat. Add the cinnamon stick, cardamom pods, cloves, bay leaf and cook for 1-2 minutes until fragrant.
• Add the sliced onion and cook for 5-7 minutes until the onion is golden brown.
• Drain the soaked rice and add it to the pot. Stir to coat the rice with the ghee or oil and spices.
• Add 4 cups of water to the pot and bring to a boil. Reduce the heat to low and cover the pot with a tight-fitting lid.
• Cook for 15-20 minutes until the rice is fully cooked and fluffy.
• Fluff the rice with a fork and serve hot.

Your simple and delicious pulao is now ready to be enjoyed! You can serve it with raita or any other side of your choice.Go Down for more Pulao Recipes.

Mutton Pulao Recipe

Here’s a recipe for making mutton pulao, a flavorful rice dish made with tender chunks of mutton and a blend of aromatic spices:

Ingredients:

• 2 cups basmati rice
• 1 pound boneless mutton, cut into small pieces
• 4 cups water
• 1 onion, thinly sliced
• 2 tbsp ghee or oil
• 1 cinnamon stick
• 2-3 green cardamom pods
• 2-3 cloves
• 1 bay leaf
• 1 tsp salt (or to taste)
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder (or to taste)
• 2-3 green chilies, slit lengthwise (optional)
• 1 inch ginger, peeled and grated
• 2-3 garlic cloves, minced
• Fresh cilantro and mint leaves for garnish

Instructions:

• Wash the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
• In a large pot, heat the ghee or oil over medium heat. Add the cinnamon stick, cardamom pods, cloves, bay leaf, and cook for 1-2 minutes until fragrant.
• Add the sliced onion and cook for 5-7 minutes until the onion is golden brown.
• Add the mutton and cook for 10-12 minutes until the meat is browned on all sides.
• Add the cumin powder, coriander powder, turmeric powder, red chili powder, green chilies (if using), ginger, and garlic. Cook for 1-2 minutes until the spices are fragrant.
• Drain the soaked rice and add it to the pot. Stir to coat the rice with the ghee or oil and spices.
• Add 4 cups of water to the pot and bring to a boil. Reduce the heat to low and cover the pot with a tight-fitting lid.
• Cook for 20-25 minutes until the rice is fully cooked and fluffy and the mutton is tender.
• Fluff the rice with a fork and serve hot, garnished with fresh cilantro and mint leaves.

Your delicious mutton pulao is now ready to be enjoyed! Serve it with raita or any other side of your choice. Scroll down for more pulao recipes.

Veg Pulao Recipe

Here’s a recipe for making veg pulao, a flavorful and healthy rice dish made with a variety of vegetables and aromatic spices:

Ingredients:

• 2 cups basmati rice
• 4 cups water
• 1 onion, thinly sliced
• 2 tbsp ghee or oil
• 1 cinnamon stick
• 2-3 green cardamom pods
• 2-3 cloves
• 1 bay leaf
• 1 tsp salt (or to taste)
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder (or to taste)
• 1 inch ginger, peeled and grated
• 2-3 garlic cloves, minced
• 1 cup mixed vegetables (carrots, peas, beans, potatoes, etc.)
• Fresh cilantro and mint leaves for garnish

Instructions:

• Wash the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
• In a large pot, heat the ghee or oil over medium heat. Add the cinnamon stick, cardamom pods, cloves, bay leaf, and cook for 1-2 minutes until fragrant.
• Add the sliced onion and cook for 5-7 minutes until the onion is golden brown.
• Add the mixed vegetables and cook for 5-7 minutes until the vegetables are slightly softened.
• Add the cumin seeds, coriander powder, turmeric powder, red chili powder, ginger, and garlic. Cook for 1-2 minutes until the spices are fragrant.
• Drain the soaked rice and add it to the pot. Stir to coat the rice with the ghee or oil and spices.
• Add 4 cups of water to the pot and bring to a boil. Reduce the heat to low and cover the pot with a tight-fitting lid.
• Cook for 15-20 minutes until the rice is fully cooked and fluffy.
• Fluff the rice with a fork and serve hot, garnished with fresh cilantro and mint leaves.

Your delicious and healthy veg pulao is now ready to be enjoyed! Serve it with raita or any other side of your choice. Scroll down for more pulao recipes.

Kashmiri Pulao Recipe

Kashmiri Pulao is a delicious and aromatic rice dish that is made with fragrant basmati rice, dry fruits, and a blend of spices. Here’s a recipe to make it at home:

Ingredients:

• 2 cups basmati rice
• 4 cups water
• 1 onion, thinly sliced
• 2 tbsp ghee or oil
• 1 cinnamon stick
• 2-3 green cardamom pods
• 2-3 cloves
• 1 bay leaf
• 1 tsp salt (or to taste)
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder (or to taste)
• 1 inch ginger, peeled and grated
• 2-3 garlic cloves, minced
• 1/2 cup mixed dry fruits (raisins, cashews, almonds, etc.)
• 1/2 cup fresh or frozen green peas
• Fresh cilantro and mint leaves for garnish

Instructions:

• Wash the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
• In a large pot, heat the ghee or oil over medium heat. Add the cinnamon stick, cardamom pods, cloves, bay leaf, and cook for 1-2 minutes until fragrant.
• Add the sliced onion and cook for 5-7 minutes until the onion is golden brown.
• Add the mixed dry fruits and green peas and cook for 2-3 minutes until the dry fruits are slightly toasted and the green peas are slightly softened.
• Add the cumin seeds, coriander powder, turmeric powder, red chili powder, ginger, and garlic. Cook for 1-2 minutes until the spices are fragrant.
• Drain the soaked rice and add it to the pot. Stir to coat the rice with the ghee or oil and spices.
• Add 4 cups of water to the pot and bring to a boil. Reduce the heat to low and cover the pot with a tight-fitting lid.
• Cook for 15-20 minutes until the rice is fully cooked and fluffy.
• Fluff the rice with a fork and serve hot, garnished with fresh cilantro and mint leaves.

Your delicious Kashmiri Pulao is now ready to be enjoyed! Serve it with raita or any other side of your choice. Scroll down for more pulao recipes.

Peas Pulao Recipe

Here’s a recipe for making Peas Pulao, a simple yet delicious rice dish that is quick and easy to prepare:

Ingredients:

• 1 cup basmati rice
• 1.5 cups water
• 1 cup frozen or fresh peas
• 1 small onion, thinly sliced
• 1 tablespoon oil or ghee
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1 cinnamon stick
• 2-3 cloves
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon salt
• 1/2 teaspoon garam masala powder
• 2-3 green cardamom pods

Instructions:

• Wash the basmati rice in cold water until the water runs clear. Soak the rice in water for 15-20 minutes.
• In a pot, heat the oil or ghee over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom pods. Fry for 1-2 minutes until fragrant.
• Add the sliced onion and fry for 3-4 minutes until it becomes translucent.
• Add the ginger paste and garlic paste and fry for another 1-2 minutes until the raw smell disappears.
• Add the peas, salt, and garam masala powder. Stir well and fry for 2-3 minutes.
• Drain the soaked rice and add it to the pot. Stir to coat the rice with the onion and spice mixture.
• Add 1.5 cups of water to the pot and bring it to a boil.
• Once the water starts boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook for about 15-20 minutes until the rice is fully cooked and fluffy.
• Turn off the heat and let the pulao rest for 5-10 minutes before fluffing it with a fork.
• Garnish with fresh cilantro leaves and serve hot.

Your delicious Peas Pulao is now ready to be enjoyed! You can serve it with raita or any other side dish of your choice. Scroll down for more pulao recipes.

Tawa Pulao Recipe

Tawa Pulao is a popular Mumbai street food that is made with cooked rice, vegetables, and spices. It is a quick and easy recipe that is perfect for lunch or dinner. Here’s how to make Tawa Pulao at home:

Ingredients:

• 2 cups cooked rice
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1/2 cup mixed vegetables (carrots, peas, bell peppers, etc.), finely chopped
• 1 tablespoon oil
• 1 tablespoon butter
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon ginger paste
• 1/2 teaspoon garlic paste
• 1/2 teaspoon red chili powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1 tablespoon tomato ketchup
• 1 tablespoon chopped coriander leaves
• Salt to taste

Instructions:

• In a pan, heat the oil and butter over medium-high heat.
• Add the cumin seeds and let them splutter for a few seconds.
• Add the chopped onions and sauté until they turn translucent.
• Add the ginger paste and garlic paste and sauté for a minute until the raw smell disappears.
• Add the chopped mixed vegetables and sauté for a few minutes until they are partially cooked.
• Add the chopped tomatoes, red chili powder, coriander powder, turmeric powder, garam masala powder, and salt. Mix well and cook until the tomatoes are soft and the spices are fragrant.
• Add the cooked rice to the pan and mix well with the vegetable mixture.
• Add tomato ketchup and mix well. Cook for a few more minutes, stirring occasionally, until the pulao is heated through.
• Garnish with chopped coriander leaves and serve hot.

Your delicious Tawa Pulao is now ready to be enjoyed! You can serve it with raita, papad, or any other side dish of your choice. Scroll down for more pulao recipes.

Chicken Pulao Recipe Pakistani

Here’s a recipe for making Chicken Pulao, a popular Pakistani rice dish:

Ingredients:

• 2 cups basmati rice
• 4 cups water
• 500g boneless chicken, cut into small pieces
• 1 large onion, sliced
• 1/4 cup cooking oil
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2-3 green cardamom pods
• 1 cinnamon stick
• 2-3 cloves
• 1 bay leaf
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon salt
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 2-3 green chilies
• Fresh coriander leaves, for garnish

Instructions:

• Wash the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
• In a pot, heat the oil over medium heat. Add the green cardamom pods, cinnamon stick, cloves, bay leaf, cumin seeds, and coriander seeds. Fry for 1-2 minutes until fragrant.
• Add the sliced onion and fry for 3-4 minutes until it becomes translucent.
• Add the ginger paste and garlic paste and fry for another 1-2 minutes until the raw smell disappears.
• Add the chicken pieces and fry for 5-7 minutes until they are partially cooked.
• Add the salt, red chili powder, turmeric powder, and garam masala powder. Stir well and fry for 2-3 minutes.
• Add the soaked rice to the pot and stir well to coat it with the onion and spice mixture.
• Add 4 cups of water to the pot and bring it to a my.
• Once the water starts boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook for about 15-20 minutes until the rice is fully cooked and fluffy.
• Turn off the heat and let the pulao rest for 5-10 minutes before fluffing it with a fork.
• Garnish with fresh coriander leaves and green chilies, and serve hot.

Your delicious Chicken Pulao is now ready to be enjoyed! You can serve it with raita or any other side dish of your choice. Scroll up for more pulao recipes.

Note!

Read more amazing recipes in the “Cooking Recipes” section.