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Masala Rice Pulao

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Ingredients

Adjust Servings:
3 cups cooked basmati rice
1 small onion, finely sliced
1 tsp ginger and garlic, minced
1 tsp chili powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1/2 tsp meat masala
1 tbsp lemon juice
1 cup cooked vegetables
1 tbsp coriander and mint leaves, chopped separately
salt, as per taste
ghee / oil

Nutritional information

3032
calories
183.32 g
carbohydrates
48.61 g
protein
292.36 g
fat
98 mg
sodium
0 mg
cholesterol

Masala Rice Pulao

Features:
  • Veg
Cuisine:
  • 30 mins
  • Serves 4
  • Easy

Ingredients

How to make Masala Rice Pulao

  1. Chop vegetables of your choice, cook them and keep it aside. Preferred vegetables are carrots, beans, potatoes, tomatoes, cauliflower, and green peas.
  2. In a deep bottom pan, heat ghee/oil.
  3. Add onions and fry until they turn golden brown.
  4. Add minced ginger and garlic and cook for two minutes in medium flame.
  5. Add the masala powders and cook till the oil separates.
  6. Add lemon juice, salt and mix well.
  7. Add cooked vegetables and mix.
  8. Add cooked rice and combine gently.
  9. Garnish with the chopped coriander and mint leaves.
  10. Before serving, garnish with fried onions and cashews.
  11. Serve with curd or potato gravy.

Trivia

In the UK, pulao is written as word pilaf, and in the US, it’s spelled pilau. The word is borrowed from Turkish, its etymon, or linguistic ancestor, the Turkish pilav, whose etymon is the Persian pilāv.

Rice is the main dietary staple for more than 1/2 of the world's population.

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