The Pulao recipe is a one-pot rice dish made with rice, ghee, and spices. Learn how to make plain pulav with simple step by step recipe.
About Plain Pulao Recipe:
Plain Pulao is a one-pot flavorful rice dish that has its origins in Persia where it was prized as an aromatic and regal preparation. So check out my quick one-pot recipe with traditional flavors – all in under 45 minutes!
I use aromatic basmati rice, which has long grains, and enhance its natural nutty flavor with common pulao spices like cumin, bay leaves, cardamom, and cinnamon. Adding nuts and raisins gives a sweet and crunchy bite to every spoonful.
I start by melting ghee to bring out the flavors of whole garam masala. Next, I gently toast the rice to add more flavor. I make sure each rice grain is well coated in the spice mix. As everything simmers together, the water and salt turn into a tasty, spiced broth.
There are a few different methods of making pulao recipes.
Each region has a different way of making it. Today I am sharing a simple plain pulav recipe that you can make at home with a few very basic ingredients available in your kitchen.
And finally, what you get is a fancy rice dish with fluffy grains, warm spices, and a hint of sweetness from golden raisins. It’s perfect for guests yet simple for tired weeknights! Let’s begin adding layers of flavor to our one-pot wonder.
This simple and flavorful pulav recipe makes a great accompaniment to curries or any spicy vegetable dishes. You can also customize it by adding vegetables or nuts according to your preference.
Leftover pulao can be refrigerated for 2-3 days in an airtight container. Reheat with a splash of water before serving.
Pro Tips for Perfect Pulav Recipe:
- Use good quality basmati rice aged for 1-2 years. This makes the grains stretch out and become fluffy.
- Rinse and soak basmati rice for 15-30 minutes before cooking for best texture.
- Sauté the rice briefly in oil/ghee before adding water. This seals the grains.
- Use the correct rice-to-water ratio for perfectly cooked grains.
- Add whole spices for deep flavor.
- Fluff up the pulao with a fork as soon as it’s done cooking.
- Allow it to rest for 20-25 minutes covered before serving.
Why you Should Make this Recipe:
- It’s quick and easy to make for a weekday meal.
- You can control the flavors – make it plain or you can customize it as per your own choice.
- Basmati rice becomes aromatic, fluffy, and delicious.
- A comforting and satisfying meal without much hassle.
- Goes well with any curry of your choice.
Looking for Some More Recipes Like this?
You might want to check out some of the popular rice varieties on by Blog mentioned below.
Basic Ingredients Used for this Recipe:
The basic ingredients used to make a pulao or pulav recipe typically include:
- Basmati rice: Aged, long-grain rice that gets fluffy when cooked. Its aroma makes the dish more flavorful. Can use regular long-grain rice too.
- Whole spices: Combining cinnamon, bay leaf, black cardamom, green cardamom, star anise, and cloves brings about a rich and warm flavor.
- Nuts: Raisins make it sweet, and cashews make it crunchy. That’s what adds flavor and texture to plain pulav, making it look good and nutritious too.
- Oil/ghee: I cooked the rice with ghee for a rich and flavorful pulav. Alternatively, you can use vegetable oil if you prefer to skip ghee.
- Salt: For overall seasoning.
- 2 glass Rice (500 gm) jeera samba
- 4 glass Water
- 4 tbsp Ghee
- 2 Bay leaf
- 2 Star Anise
- 4 Green Cardamom
- 2 Black Cardamom
- 2- inch Cinnamon
- 6 Cloves
- 4 tbsp Cashew
- 4 tbsp Raisins
- Salt to taste
- Heat ghee in a pan, add all the garam masala’s.
- Also add cashew and raisins. Then add rice to it and fry for a few minutes.
- Add water and salt. Mix well.
- Cook until the water in it gets dried.
- Turn off the gas and cover and set aside for 20-25 minutes.
- Rice Pulao is ready to be served.
Frequently Asked Questions about this Recipe:
Can I use any type of rice for pulao?
While basmati rice is commonly used for its aromatic quality, you can use other varieties like long-grain rice for pulao.
How do I prevent pulao from turning mushy?
Use the right ratio of water to rice, and avoid stirring. Cooking on low heat and letting it steam uncovered helps maintain the texture.
Can I make pulao ahead of time?
Yes, pulav can be made ahead and reheated. Store it in an airtight container in the refrigerator and warm it up when you’re ready to eat.
Can I make pulao in a Pressure cooker?
Yes, you can make pulav in a pressure cooker. Cook until one whistle.
My Recommended Product:
Looking for a good Rice Cooker? I have listed a product that you might want to check out.
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