• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Yummy Tummy
  • Home
  • Recipe Index
  • About Me
  • Masterchef Journey
  • Travel
  • Advertisers
  • Media
menu icon
go to homepage
  • Home
  • Recipe Index
  • About Me
  • Masterchef Journey
  • Travel
  • Media
  • Advertisers
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipe Index
    • About Me
    • Masterchef Journey
    • Travel
    • Media
    • Advertisers
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home

    Special Plain Pulao Recipe - Basmati Pulao Recipe

    January 11, 2018 By Aarthi 1 Comment

    TwitterFacebook149PinterestTelegramWhatsAppYummly
    149
    SHARES
    Jump to Recipe Print Recipe

    Pin

    Special Plain Pulao Recipe - Basmati Pulao Recipe with step wise pictures.

    This is a very simple pulao, but it is very special and taste so flavourful and aromatic. You can pair this with any of your favorite curries or kurma.

    This is a simple pulao which is so easy to make. If you get the hang of it you will get perfect grains of rice all the time. Each rice shines through all the time.

    Similar Recipes,
    Jeera Pulao
    Soya Pulao
    Shahi Pulao
    Jeera Veg Pulao
    Beetroot Pulao

    Pin

    https://www.yummytummyaarthi.com/2017/10/chana-dal-pulao.html

    Pin

    For getting perfect pulao, make sure you follow these steps.

    1)Soak basmati rice for atleast 30 mins. You can soak it anywhere from 30 mins to 1 hour.

    2)Add 2 parts water to 1 part rice.

    3)Boil the rice on high flame till most of the water is absorbed and your rice looks as shown in the image.

    4)Cover and cook on lowest heat possible.

    5)Use good quality ghee, basmati rice and saffron, because those are the ones which gives the aroma.

    6)Once pulao is done cooking, turn off the heat and let the pulao stand for 10 to 15 mins before fluffing the rice.

    7)Serve pulao hot with any spicy gravies.

    Pin

    Hope you will give this a try and let me know how it turns out for you.

    Vegetable Cashew Pulao
    Mughlai Veg pulao with fried bread
    Kuthiravali Pulao
    AL Kabsa
    Mushroom Pulao
    Aloo Pulao
    Tawa Pulao
    Saffron Pulao
    Chana Pulao
    Chicken Pulao
    Mutton Pulao

    Pin

    Pin

    Special Plain Pulao Recipe

    Aarthi
    This is a very simple pulao, but it is very special and taste so flavourful and aromatic. You can pair this with any of your favorite curries or kurma.
    3.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main
    Cuisine Indian
    Servings 3 to 4 servings
    Aarthi

    Ingredients
      

    • Basmati Rice - 1 cup
    • Water - 2 cups
    • Ghee - 4 tblsp
    • Shahi Jeera / Black Cumin Seeds - 1 tsp
    • Cinnamon / Pattai - 1 small piece
    • Cardamom / Yelakai - 4
    • Cloves / Krambu - 4
    • Bay Leaf - 1
    • Salt to taste
    • Sugar - ½ tsp
    • Cashews - 2 tblsp
    • Kishmish / Sultanas - 2 tblsp
    • Saffron a pinch
    • Milk - 3 tblsp

    Instructions
     

    • Wash and soak rice for 30 mins. Drain and set aside.
    • Heat ghee in a pot, add nuts and raisans and fry till golden. Drain and set aside.
    • In the same pan, add whole spices and mix well.
    • Add in water and rice. Add salt and sugar and mix well.
    • Bring it to a boil. Boil for 5 mins on high heat till most of the water is absorbed.
    • Now cover the pan with a lid and put it on lowest heat possible and cook for 5 more mins.
    • Meanwhile, take saffron in a bowl, add warm milk and let it sit for 5 mins.
    • Now open the pan, add saffron milk and cover it again and cook for 5 more mins.
    • Now remove the pan from heat and add fried raisans and cashews.
    • Set aside for 5 mins.
    • Fluff up the rice and serve.

    Notes

    1)Soak basmati rice for atleast 30 mins. You can soak it anywhere from 30 mins to 1 hour.
    2)Add 2 parts water to 1 part rice.
    3)Boil the rice on high flame till most of the water is absorbed and your rice looks as shown in the image.
    4)Cover and cook on lowest heat possible.
    5)Use good quality ghee, basmati rice and saffron, because those are the ones which gives the aroma.
    6)Once pulao is done cooking, turn off the heat and let the pulao stand for 10 to 15 mins before fluffing the rice.
    7)Serve pulao hot with any spicy gravies.
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
    Prevent your screen from going dark

    Pictorial:

    1)Soak basmati rice for 30 mins.

    Pin

    2)Now it is soaked.

    Pin

    3)Drain them and set aside.

    Pin

    4)Heat generous amount of ghee in a pot.

    Pin

    5)Add cashews

    Pin

    5)Once it is fried, add raisans

    Pin

    6)Fry till golden, then drain them.

    Pin

    7)Remove them and set aside.

    Pin

    8)In the same ghee, add whole spices. Bay leaf, cinnamon, cardamom, cloves

    Pin

    7)Add shahi jeera

    Pin

    8)Let them fry for a min.

    Pin

    9)Add in water

    Pin

    10)Add salt.

    Pin

    11)Add a touch of sugar

    Pin

    12)Mix well

    Pin

    13)Add in the rice.

    Pin

    14)Mix well

    Pin

    15)Bring it to a boil.

    Pin

    16)Let it boil till rice has mostly absorbed the water.

    Pin

    17)It should look like this, it will take around 5 to 6 mins. There should still some water in the rice.

    Pin

    18)Now put a lid and simmer the flame to the lowest possible and cook for another 5 mins.

    Pin

    19)Take generous amount of saffron in a bowl.

    Pin

    20)Add warm milk and set aside for 5 mins.

    Pin

    22)Now you can see the rice has absorbed all the water.

    Pin

    23)Pour the saffron milk all over it.

    Pin

    24)Cover the pot with lid and continue to cook on low flame for 5 more mins.

    Pin

    25)NOw you can see all the rice in the pot facing upwards, this is how you know that the rice is perfectly done.

    Pin

    26)Fluff up the rice.

    Pin

    27)Add fried nuts and raisans

    Pin

    28)Serve hot, look how the each and every grains shines through.

    Pin

    « Smoked Eggplant Raita Recipe - Baingan Raita Recipe
    Spicy Egg Thokku Recipe - Muttai Thokku Recipe »
    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Frances

      at

      5 stars
      Thanks for the recipe. Appreciate the step by step pictures. Can't wait to try it.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    MEET THE AUTHOR

    Hi, I'm Aarthi!

    WELCOME. Over the past few years, I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    More about me →

    STAY CONNECTED

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Diwali Sweets & Snacks

    • Ghevar
    • Ulundu Murukku Recipe | How to Make Easy Urad Dal Murukku
    • Garlic Sev Recipe - Poondu Oma Podi Recipe - Diwali Snack Recipe

    Recent Posts

    • Thengai Podi Recipe
    • Sabudana Vada Recipe
    • Black Chana Sundal Recipe
    • Eggless Wheat Chocolate Chip Cookies Recipe

    As seen in

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy
    • Advertisers
    • Contact
    • Recipe Index

    Newsletter

    • Sign Up! for emails and updates

    Stay Connected

    • Facebook
    • Twitter
    • Instagram
    • YouTube

    Copyright © 2021 Yummy Tummy | Technical Partner </> Host My Blog