Five Colour Pretty Indian Pulao (Pilaf) 🌈🍚
Description: This vibrant and flavorful Indian Pulao is a true treat! Bursting with colors and aromas, it’s a delightful dish that stands out on any table. Whether enjoyed as a standalone meal or paired with your favorite sides, this recipe is sure to impress. Developed by the renowned Chef Sanjeev Kapoor, it’s a testament to the rich culinary heritage of Indian cuisine.
- Cuisine: Indian 🇮🇳
- Category: One Dish Meal 🥘
- Keywords: Lunch/Snacks, Long Grain Rice, Rice, Cauliflower, Onions, Peppers, Vegetable, Asian, Indian, Vegan, Potluck, Weeknight, Stove Top, Stir Fry
- Total Time: 1 hour and 15 minutes
- Servings: 6
- Aggregated Rating: 4/5 ⭐⭐⭐⭐
- Calories per Serving: 268.9
- Nutritional Information (per serving):
- Fat: 8.4g
- Saturated Fat: 1.2g
- Cholesterol: 0mg
- Sodium: 20.6mg
- Carbohydrates: 44.1g
- Fiber: 3.5g
- Sugar: 3.2g
- Protein: 5.1g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/2 | Basmati rice |
| 2 | Onions |
| 1 | Fresh carrot |
| 6-8 | Cauliflower florets |
| 1 | Yellow bell pepper |
| 8-10 | Green peas |
| 1/4 | Ghee or oil |
| 3 | Cinnamon sticks |
| 1 | Green cardamoms |
| 4 | Cloves |
| 4 | Black peppercorns |
| 5-6 | Bay leaves |
| 2 | Cumin seeds |
| 1 | Salt (to taste) |
| 3 1/4 | Water |
Instructions:
-
Prepare Rice: Start by soaking the basmati rice in 4 cups of water for 30 minutes. Once soaked, drain the rice and set aside.
-
Prepare Spices: In a skillet over medium flame, heat ghee or oil. Add cinnamon sticks, green cardamoms, cloves, black peppercorns, bay leaves, and cumin seeds. Stir-fry briefly until aromatic.
-
Saute Onions: Add finely chopped onions to the skillet. Saute for approximately 3 minutes or until translucent and fragrant.
-
Add Vegetables: Incorporate finely diced carrots, French beans, cauliflower florets, and green peas into the skillet. Stir continuously and cook for about a minute.
-
Add Water and Salt: Pour 3 1/4 cups of water into the skillet. Season with salt according to your taste preferences. Allow the mixture to come to a gentle boil.
-
Cook Rice: Once the water starts boiling, add the drained rice to the skillet. Cook uncovered over medium flame for roughly 4 minutes or until the water is absorbed.
-
Incorporate Bell Pepper: Stir in diced yellow bell pepper, then reduce the heat to medium. Cover the skillet with a lid and allow the pulao to cook for approximately 8 minutes or until the rice and vegetables are tender.
-
Final Touch: Once cooked, remove the skillet from heat. Let the pulao stand, covered, for about 5 minutes before serving to allow the flavors to meld.
-
Serve and Enjoy: Garnish the pulao with fresh cilantro leaves or toasted nuts if desired. Serve hot as a standalone meal or alongside your favorite Indian dishes.
This Five Colour Pretty Indian Pulao is not only visually appealing but also a wholesome and satisfying dish that’s perfect for any occasion, from casual weeknight dinners to festive gatherings. Enjoy the explosion of flavors and colors with every delightful bite!
