Pulao is a very tasty rice dish often served during parties and special occasions. Pulao is uniquely prepared by cooking rice in a broth and taking care so that the rice do not stick together and are separate. Lightly frying the rice before cooking helps Pulao to retain the original texture. Pulao pairs well with a series of creamy textured curries. Pulao is nutritious with a healthy assortment of mixed vegetables. You can explore a step wise presented Pulao dish here.
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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Long grain rice(Basmati) - 2 cups
- Coconut milk - 2 cups
- Cream(beaten smooth) - 1/2 cup
- Sugar - 1 tsp
- Cumin seeds(Jeerakam) - 1/2 tsp
- Cloves(Grambu) - 3 nos
- Cinnamon(Karugapatta) - 1" piece
- Cardamom(Elakka) - 3 nos
- Bay leaf(Vazhana/Karuga ela) - 1 no
- Ghee - 2 tbsp
- Chopped mixed vegetables(cooked and drained) - 1 cup
- Edible rose petals - 2 -
- Salt(As reqd) -
Ingredients
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Instructions
- For preparing Pulav, wash and soak rice for 15-20 minutes. Drain rice and keep aside.
- Heat ghee in a heavy pan.
- Add cumin seeds, cinnamon, bay leaf, cardamoms and cloves and allow them to splutter.
- Add rice and fry in ghee for 2 minutes.
- Add 1/2 cup water and bring to a boil.
- When the boil is reached, cover and simmer till cooked. Each grain should be cooked, but should be separate.
- Mix in drained veggies very gently.
- Garnish by sprinkling finely broken rose petals.
- :- Serve pulao hot with curry or raita.
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2 comments
Can u pls tell me,what do u mean by cream?
I tried this recipe with coconut milk and coconut cream.It was delicious and tasty…Thanx to Anne