PULAO RECIPE | VEG PULAO
Trying to get more vegetables in your diet? Try this vegetarian one pot meal of pulao. Use the vegetables that you like most, like peas, potatoes, and green beans. Make this simple veg pulao that packs a punch of flavor!
Provided by Dassana Amit
Categories Main Course
Time 40m
Number Of Ingredients 31
Steps:
- Rinse rice till the water runs clear of starch and become transparent while rinsing.
- Soak the rice in enough water for 30 minutes. Drain all the water and keep the soaked rice aside.
- Rinse, peel and chop the vegetables.
- Crush chopped ginger, garlic and green chillies to a paste in a mortar-pestle or grind them in a small mixer or grinder with a bit of water.
- In a deep thick bottomed pot or pan, heat ghee or oil and fry all the whole spices mentioned above, till the oil becomes fragrant and the spices splutter.
- Add the onions and saute them till golden. Saute the onions on a low to medium-low flame and stir often for uniform browning.
- Add the ginger-garlic-green chili paste and saute for some seconds till their raw aroma goes away.
- Add the tomatoes and saute for 2 to 3 minutes on a low to medium-low flame.
- Add all the chopped veggies and saute again for 1 to 2 minutes on a low to medium-low flame.
- Add rice and saute gently for 1 to 2 minutes on a low or medium-low flame, so that the rice gets well coated with the oil.
- Add water and lemon juice. Mix and stir.
- Season with salt and stir again.
- Cover tightly and let the rice cook on a low flame, till the water is absorbed and the rice is well cooked.
- Check in between a few times to check if the water is enough. Depending on the quality of rice, you may need to add less or more water. With a fork too, you can gently stir the rice without breaking the rice grains.
- Once the rice grains are cooked, fluff and let the rice stand for 5 minutes.
- Serve pulao hot with some side salad, sliced onion & lemon wedges or raita. You can also garnish it with chopped coriander or mint leaves or fried cashews or fried onions.
Nutrition Facts : Calories 429 kcal, Carbohydrate 75 g, Protein 9 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 68 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
AFGHANI KABLI PULAO
This is a delicious kabli pulao made in a pressure cooker. The rice gets infused with flavor and has the perfect texture. This is a must-try! You can also prepare this on your stove top.
Provided by chanty475
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h39m
Yield 6
Number Of Ingredients 19
Steps:
- Soak the rice in cool water for 5 minutes. Rinse until water runs clear.
- Place 4 cardamom pods on a cutting board and lightly crush using the flat side of a knife; transfer to a pressure cooker. Add halved onion, garlic head, 4 cloves, 1 teaspoon black pepper, 1 teaspoon cumin seed, salt, sugar, cinnamon stick, paprika, and coriander seeds. Pour in water to cover.
- Seal pressure cooker lid and turn heat to high. Cook until pressure cooker whistles once, about 5 minutes. Reduce heat to medium. Wait for 2 more whistles, about 20 minutes. Remove from heat and allow pressure to release naturally, about 10 minutes.
- Strain broth into a bowl. Clean out the pressure cooker and heat it over medium heat. Add oil and chopped onion; cook and stir until softened and browned, about 7 to 10 minutes. Add carrots; cook until soft, about 3 minutes more. Add raisins, almonds, and strained rice. Add remaining 1 teaspoon black pepper, remaining 1 teaspoon cumin seed, and remaining clove.
- Crush remaining cardamom seed to a powder and add to the pressure cooker. Mix to combine; pour in enough broth to cover the rice.
- Increase heat to high and seal the pressure cooker. Cook until the first whistle, 5 to 7 minutes. Reduce heat to medium. Cook for 5 minutes and remove from heat. Let rest for 7 minutes; release the pressure naturally, about 10 minutes. Transfer cooked rice to a serving dish immediately to prevent overcooking.
Nutrition Facts : Calories 378.3 calories, Carbohydrate 70.7 g, Fat 8.2 g, Fiber 3.9 g, Protein 8.5 g, SaturatedFat 0.8 g, Sodium 401.5 mg, Sugar 10.1 g
CHICKEN KABULI PULAO (AFGHANISTAN)
Make and share this Chicken Kabuli Pulao (Afghanistan) recipe from Food.com.
Provided by UmmBinat
Categories One Dish Meal
Time 2h
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- Place chicken pieces, onions and hot water in a large pot.
- Cover and simmer for about 1 hour.
- Add salt to taste.
- Remove chicken, reserving stock & discard cooked onions.
- Preheat oven to 325°F.
- Heat 2 tbs of the butter over medium high heat and fry chicken pieces containing bones, salting as needed.
- Boil a large amount of water with sea salt and cook the rice in it for exactly 8 minutes. Set aside in a pot until ready to assemble.
- Make stock sauce:
- Brown onions in butter and remove from heat.
- Add cardamom cumin, freshly ground black pepper & saffron liquid and mash with onion to form a paste.
- Add about 1/2 pt of the chicken stock; simmer for 5 minutes and taste for seasoning.
- Combine cooked rice, stock sauce as needed (I don't find it became a sauce so I added the onion paste with some broth as needed to finish cooking the rice) and chicken; place in a buttered casserole. Cover.
- Fry carrot matchsticks in 1/2 tbs butter and add dark raisins to them at the very end.
- Sprinkle partially cooked carrot matchsticks and raisins on top of chicken and rice and cover tightly with aluminum foil or cover.
- Place in oven for 35 minutes.
- Chopped toasted pistachios or slivered almonds may be added over the dish just before serving if so wished.
- There most probably will be left over stock that is very good even as a soup on it's own and probably served that way in an Afghani household.
- Enjoy!
AFGHANISTAN: KABULI PULAO
This recipe is from week two of my food blog, "Travel by Stove." I am attempting to cook one meal from every country in the world, and Afghanistan is my second stop. Kabuli Pulao has been called "The National Food of Afghanistan." It is a flavorful rice dish, usually served with lamb or beef.
Provided by GiddyUpGo
Categories Lamb/Sheep
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute the carrots and raisins in butter. Set them aside.
- Heat about a tablespoon of oil in a medium sized pan and cook the onions until translucent. Then add the rice and broth, bring to a boil, cover and cook for 20 minutes until the rice is tender.
- Add the spices to hot oil and cook for a few seconds, until fragrant. Then add the meat and saute until just done.
- Place the meat in an oven-safe dish, then cover it with the rice and bake at 250 degrees for 20 minutes.
Nutrition Facts : Calories 408.9, Fat 14.1, SaturatedFat 5.7, Cholesterol 62.7, Sodium 374.9, Carbohydrate 49.9, Fiber 3.4, Sugar 9.1, Protein 20.9
VEGETARIAN KUBALI PULAO
Number Of Ingredients 15
Steps:
- Soak and cook basmati rice as per cooking directions, set aside.
- Heat 2 tbsp oil in a deep bottomed pan over medium-high heat. Once hot, add RawSpiceBar's Afghan Pulao spices. Cook until fragrant, about 1-2 minutes.
- Add chopped cauliflower, peas, carrots and potatoes. Saute for 4-5 minutes over medium heat.
- Combine yogurt and salt. Turn heat to low and pour yogurt into the pan and cook the vegetables with spices, about 5-6 minutes.
- Meanwhile, heat another pan and melt 2 tbsp oil in it. Add almonds, pistachios and raisins and sauté for 2 minutes. Remove fruits and nuts from pan, set aside.
- Add sliced onions (with more oil if necessary) and sauté over medium high heat until golden, about 6-7 minutes.
- In a large pot, layer with cooked rice. Add a layer of vegetables and yogurt. Top with pomegranate and grapes. Continue layering until all the rice and vegetables are gone. Finally, add sautéed fruits, nuts and onions on top. Cover the pot and cook on a low flame for 5-7 minutes.
- Serve and enjoy!
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