Masala Pulao (मसाला पुलाव) is a fluffy, delicious, light and aromatic rice which can be made from leftover rice. This is easy to make, no onion no garlic and quick recipe. This recipe is vegan and gluten free. It is a good option for kid’s lunch box. It can be prepared within minutes and made with ingredients that is available in your kitchen. It can be made with mild spices or can be made with lots of spices as per your taste.
To make masala pulao, rice are steam cooked and then sautéed with spices and veggies. You can add any veggies like capsicum, carrot, beans and peas. To give spiceness, add masalas like garam masala and chana masala powder. They provide aromatic flavors which suits our taste buds. You may add biryani masala or pulao masala. There are so many pulao recipes like matar pulao, tawa pulao or vegetable pulao.
The most common thing is rice that is basmati rice. Basmati rice is more aromatic and flavorful than other rice. But if you don’t have, just use any other kind of rice. If you wants fluffy and nonsticky pulao, just remember to add correct amount of water. It can be prepared with leftover rice.
Masala rice can be served alone without any accompaniment. But it can be served with raita or pickle. You can serve with kheere ka raita or boondi ka raita.
Try similar pulao recipes:
Course: Rice
Cuisine: Indian
Prep Time: 45 minutes
Cook Time: 15 minutes
Servings: 3
1 bay leaf
½ teaspoon Cumin Seeds
¼ teaspoon Rai
½ teaspoon Red Chilli Powder
½ teaspoon Turmeric Powder (haldi)
¼ teaspoon Garam Masala Powder
½ teaspoon Chana Masala Powder
Salt to taste
1 medium Tomato
½ capsicum, chopped
½ tbsp. vinegar
2 tbsp. oil
In a pan add soaked rice, salt, bay leaf and 2 cup water. Cover the pan with lid and cook on low heat till all water has evaporated and rice is cooked completely. Switch off flame and let it rest for 10 minutes. Then fluff with fork.
If you are using pressure cooker, add soaked rice along with salt, bay leaf and 1.75 cup water. Close the pressure cooker with lid and cook on high heat for 2 whistle. Switch off flame. Once the pressure settles down, open the cooker and fluff with fork gently.
Add chopped capsicum and mix well.
Add chana masala powder and garam masala. You may add biryani masala.
When capsicum slightly cooked, add rice, vinegar and salt. Keep in mind that we have already add some salt at the time of pressure cooking the rice.
Mix gently until all ingredients and rice grains are evenly coated with masala.
Serve hot masala rice with pickle and raita.
To make masala pulao, rice are steam cooked and then sautéed with spices and veggies. You can add any veggies like capsicum, carrot, beans and peas. To give spiceness, add masalas like garam masala and chana masala powder. They provide aromatic flavors which suits our taste buds. You may add biryani masala or pulao masala. There are so many pulao recipes like matar pulao, tawa pulao or vegetable pulao.
The most common thing is rice that is basmati rice. Basmati rice is more aromatic and flavorful than other rice. But if you don’t have, just use any other kind of rice. If you wants fluffy and nonsticky pulao, just remember to add correct amount of water. It can be prepared with leftover rice.
Masala rice can be served alone without any accompaniment. But it can be served with raita or pickle. You can serve with kheere ka raita or boondi ka raita.
Try similar pulao recipes:
Course: Rice
Cuisine: Indian
Prep Time: 45 minutes
Cook Time: 15 minutes
Servings: 3
Ingredients:
1 cup Basmati Rice1 bay leaf
½ teaspoon Cumin Seeds
¼ teaspoon Rai
½ teaspoon Red Chilli Powder
½ teaspoon Turmeric Powder (haldi)
¼ teaspoon Garam Masala Powder
½ teaspoon Chana Masala Powder
Salt to taste
1 medium Tomato
½ capsicum, chopped
½ tbsp. vinegar
2 tbsp. oil
Instructions:
Wash the rice few times till water turns clear and soak in enough water for 30 minutes.In a pan add soaked rice, salt, bay leaf and 2 cup water. Cover the pan with lid and cook on low heat till all water has evaporated and rice is cooked completely. Switch off flame and let it rest for 10 minutes. Then fluff with fork.
If you are using pressure cooker, add soaked rice along with salt, bay leaf and 1.75 cup water. Close the pressure cooker with lid and cook on high heat for 2 whistle. Switch off flame. Once the pressure settles down, open the cooker and fluff with fork gently.
Making Masala Pulao:
Heat oil in a pan. Add cumin seeds and rai. When they begin to splutter, add chopped tomatoes, haldi and red chilli powder.
Add chopped capsicum and mix well.
Add chana masala powder and garam masala. You may add biryani masala.
When capsicum slightly cooked, add rice, vinegar and salt. Keep in mind that we have already add some salt at the time of pressure cooking the rice.
Mix gently until all ingredients and rice grains are evenly coated with masala.
Serve hot masala rice with pickle and raita.
Tips:
- You may add lemon juice instead of vinegar.
- You can use leftover rice, if you have.
- You can add vegetables of your choice or availability in your fridge. You can add potatoes, broccoli, peas, beans and mushrooms.
- I have made no onion no garlic pulao but you can add onion, ginger and garlic.
- Rice to water ratio is very important to cook fluffy, non-sticky and separate rice grain in pulao. The ratio is depend on the quality of rice and how much aged rice you are using. Generally basmati rice needs 1:2 rice to water ratio.
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