Easy Indian Pulao rice recipe


This simple pulao is a winter delight for lunch, along with salad, papar, chutney, raita and laddoo. It goes very well for bhog for baby Krishna too.


Rice: 1 cup

Water: 2 cups

Salt: to taste

Ghee (clarified butter) or butter: 2 tablespoons

Cumin seeds: 1/2 teaspoon

Green peas: 1/2 cup

Carrots diced to the same size as green peas: 1/2 cup


  1. In a thick-bottomed pan, melt the ghee and add cumin.
  2. As the cumin sputters, add carrots and peas and stir for 2 minutes on high flame.
  3. Add the washed and drained rice. Stir for 1 minute.
  4. Add 2 cups water and salt.
  5. Cook uncovered till the the rice is almost done and the water is absorbed almost completely.
  6. Cover and simmer on low heat for 2 minutes.
  7. Switch off the heat. Keep covered for another five minutes after switching off the heat. Serve hot with a curry, raita, papar, salad, chutney, laddoo, halwa, kheer or saffron rice.
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