Pulao and Fried Rice Recipes

Biryani and Pulao are the commonest Chinese fried rice dishes found throughout India. Biryanis were originally cooked by the Mughals, however many variations of biryani and pulao evolved each of them acquiring their own taste and tradition.
Usually, Basmati rice is employed to organize Biryanis and pulaos but normal rice is often used also. Here we've put a tasty selection of Biryanis and Pulao recipes that you simply can cook to finish your meal menu.

If you've got any Biryani or Pulao recipes, Please send it to us, we would be happy to incorporate it in our collection.


Vegetable Pulao(Pulav)

2 cups of rice
3 tbsp oil
1 tsp salt
1/4 tsp garam masala
3 cups of water
1 small onion thinly sliced
1/2 tsp peeled and grated ginger
A pack (500 gms) mushrooms or frozen vegetables
Wash the rice in several changes of water and leave to soak in water for half-hour. Drain the rice well. Chop the mushrooms into 1/8 inch slices. If using frozen vegetables, rinse in cold water and drain well. On a medium stove setting, heat the oil during a heavy pan or pot. When the oil is hot put within the onions and fry for about 2 minutes or until the sides begin to show brown.

Put within the mushrooms or frozen vegetables and stir for two minutes. Add the rice, ginger, garam masala. Saute the rice for two minutes. Add the water and salt and canopy. Lower heat to a coffee setting and cook for 25 minutes. close up the warmth and let the pot sit, covered for five minutes before serving.

Note: rather than mushrooms and frozen vegetables, fresh vegetables like Carrots, Beans, Tomatoes and other vegetables are often cooked and stirred.

 Biryani

1 Kg boneless meat (chicken/lamb), cut in 1-inch strips
2 cups rice, washed and drained(preferably Basmati Rice)
5 cloves garlic
1-inch piece of ginger
5 dried red chilies
2 medium onions, sliced into rings
2 medium tomatoes, diced
5 mint leaves
pinch of saffron (optional)
3 large potatoes, peeled and diced
1/2 tsp turmeric powder
3 tbsp butter
3 pods cardamoms
3 cloves
2-inch stick of cinnamon
salt to taste
Make a paste of the garlic, ginger, and chilies during a kitchen appliance. Saute the onions within the butter until golden brown, about 5-7 minutes. Remove the onions, and put them aside.
Put the ginger-garlic-chili paste into an equivalent pan used above and saute for 3-4 minutes. Add the meat and saute. Lamb should be sauteed for about 7-8 minutes, while it will take around 4-5 minutes for the chicken.  The meat should be about half cooked at the top of this step. Add chopped tomatoes, cloves, cinnamon, cardamoms, turmeric, mint leaves, and salt and saute for two minutes. Add touch water and cook until the meat is nearly cooked.

Now add the rice and potatoes. Add the remainder of the water and simmer covered, on a really low flame for 15-20 minutes, until the rice is cooked. Serve hot, garnished with the fried onions.

Chick-Peas Pulao

Serves 6 to eight.

For the rice

1 1/2 teacups uncooked Basmati rice
2 cardamoms
2 cloves
1 cinnamon
1 bay leaf
1 1/2 teacups milk
1 1/2 teacups water
2 1/2 teaspoons salt

For the gravy

1 teacup chickpeas (Kabuli chana)
1 pinch soda-bi-carb
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1 teacup fresh curds
1 teacup chopped tomatoes
2 chopped potatoes
3 chopped green chilies
3 tablespoons ghee
salt to taste

For the baking

2 tablespoons chopped coriander
1 tablespoon chopped mint
1 chopped green chili
2 tablespoons fried onions
1/4 teacup milk with a touch of saffron

For the rice

Soak the rice for a half-hour. Drain. Mix the water and milk together. Add cardamoms, cloves, cinnamon, bay leaf, salt, and rice and cook until nearly finished.

For the gravy

Soak the chickpeas overnight. The next day, boil with touch water and therefore the soda bi-carb. Drain. Heat the ghee, add the ginger and garlic pastes and fry for a short time. Add the chili powder and therefore the turmeric (in touch water) and fry for 1 minute. Add the curds, tomatoes, potatoes, and green chilies and stir for a short time. Add the chickpeas and salt.
Add the coriander, mint, green chilies, and fried onions to the cooked rice... Put one layer of rice during a big bowl and spread a layer of chickpea gravy on top. Make alternate layers of rice and gravy during this manner. Finally, sprinkle the saffron milk on top, cover and bake during a hot oven at 200 degrees C (400 degrees F) for 20 minutes. When baked, turn the wrong way up during a dish and serve hot.

Spicy Vegetable Pulao

1 cup Rice
1 1/2 cups Water
2 cups Vegetables
1/2" Cinnamon stick
2 Cloves
2 Cardamom
1 1/ 4 teaspoon salt
1/4 teaspoon Turmeric powder
1 teaspoon Dhania powder
2 Chilies
4 Tomatoes
1/ 2 cup Coconut (grated)
1 bunch Coriander leaves
2 pieces Garlic
1/ 2" piece Ginger (made into a paste)
2 tablespoons Butter
1 Onion cut lengthwise


Wash the rice and drain the water. Extract one cup of water from tomatoes... Pour the batter into a vessel and warmth. Add cinnamon, cardamom, and cloves. Add onions and chilies and fry until onions turn golden brown. Add ginger + garlic paste and turmeric powder paste and fry until you get a pleasant smell. Now pour within the tomato water + 1 cup water Add coconut, coriander powder (Dhania powder), salt, and let boil. Add rice + coriander leaves + vegetables. Reduce heat to low, and allow the rice to cook. Serve Hot with Raitha.