Pulao recipes are an integral part of the Indian cuisine. Indian are avid rice eaters. That is why, we need lots of delicious rice recipes to keep our meals interesting. Pulao recipes are usually made for special occasions. Many pulao recipes are specifically made during festivals like Diwali or Holi. However, most Indian pulaos are part of our everyday menu.
Rice recipes make excellent lunch box ideas. If you try a special pulao recipe tonight for dinner, you can pack it for lunch the next day. Moreover, these recipes are very easy to make. All you need is some good quality basmati rice and an assortment of spices. Basmati rice is used in these recipes because of its aroma and richness.
Pulao recipes can be both vegetarian and non-vegetarian. Mind you, non-vegetarian pulaos are not always biryani. Biryani is a dish that is cooked in layers of rice and meat. Pulao is a rice recipe for which you can cook all the ingredients together.
These are some of the best pulao that you can try at home.
As a rice casserole recipe, peas pulao is easy to make and does not require too many ingredients. This Indian rice recipe hails from North India but it is known and enjoyed across the length and breath of the country.
This particular pulao recipe belongs to the North West Frontier province that was part of the British India. Now, we can attribute the Sindhi pulao as a dish that has come to us from across the border.
To make this quick chicken recipe you need not stand in front of the gas oven continuously. All you have to do is put the ingredients for this Indian microwave recipe together and set the appropriate settings on the oven.
Paneer pulao is a simple and yet savoury pulao recipe that can be easily made on any occasion within a very short time. A lot of spices like cardamom, cloves, cinnamon and black pepper are used to give a subtle flavour to this pulao.
You can use any fish of your choice for preparing this pulao recipe. But we will use Rohu fish for this recipe. This is a yummy rice recipe that is made with a blend of spices. The creamy texture of this pulao recipe comes from the use of khoya kheer (macadam) in it.