Pulao- Aromatic Rice

Pulao or Pilaf as it is called in some parts of the world is another dish in India which was made famous by the Mughals. The long grains of rice are mildly spiced and addition of different vegetables like peas, potatoes and cauliflower gives this dish a whole new look. Enjoy it on its own or with any curry of your choice.

Vegetable Pulao (Aromatic Rice)

Serving Size – Serves Four
Estimated Preparation Time – 10 Minutes
Estimated Cooking Time –20 Minutes


Long Grain rice- 400 gm/2Cups

Shelled Peas-1/2 Cup

Potato diced-1

Cardamom-3 pods

Whole black pepper-5

Bay leaf-1

Onion sliced-1


Water or vegetable stock- 3 Cups


Preparation Method:

Wash and soak the rice in water for about 10 minutes

In a heavy bottomed pan, heat some oil. When oil is hot add cardamom pods, black pepper and bay leaf. Stir for a minute.

Now add the soaked rice to the pan. Stir continuously to avoid the rice from sticking to the pan. Sauté till the rice becomes translucent. Add peas and mix thoroughly.

Pour enough stock or water into the pan so that all the rice is submerged. There should be at least an inch of liquid above the level of rice. Add salt.

Cover and boil for 10 minutes or till all the liquid is dried up.
Serve the Vegetable Pulao along with plain yoghurt or mint raita.

Nutritional Value – Calories- 548 Fat 19.2g, Carbohydrates- 32g, Protein- 22g

Tip: Add vegetables of your choice to the pulao to give it your own special touch.
This entry was posted by Quick Asian Recipes - Ashish Negi.

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