Top 5 Pulaos For a Grand Feast

Top 5 Pulaos For a Grand Feast

By Moupee

Call it by any name, pulao or pilaf, it tastes scrumptious. If you are entertaining guests, a pulao will do nicely. You can keep it simple or make it as rich as you like.  Here are 5 extravagant pulaos you can try and delight your guests.

Vegetable pulao

Vegetarians will love this. It is a total meal. To prepare it, you need to soak rice for 10 minutes. Boil rice in plenty of water and when they are half cooked, drain through cloth and spread to separate grains. Put ghee in a pan, heat, add spices like clove, elaichi, star anise, jeera, bay leaf and stir until you can smell flavor. Add ginger pieces and fry until you get a nice smell. Add garlic and brown. Add onions and sauté till done. Add green chillies and curry leaves or mint leaves and stir fry some more. Now add the vegetables, and stir fry at high heat. Add chilli powder and salt and stir until veggies are half done. Now add a little bit of water (2-3 spoons), add rice and curds and keep stirring for 2 minutes at high heat. Switch off gas and keep covered for 10 minutes. Remove, garnish with chopped coriander and enjoy.

Egg Pulao

This fragrant pulao includes boiled eggs to give the dish a wholesome delicious twist. Major spices needed are cardamom, bay leaf, clove, star anise, ginger-garlic paste, pepper corns, cumin seeds, Kasuri methi, garam masala, red chilli powder, turmeric powder, pureed tomato, onion paste. Basmati rice of course is the chief ingredient. Yoghurt too is needed to give the cooked rice a gravy-like consistency. Once done, you could relish tasty spiced eggs among the fragrant rice and tomato-onion gravy

Peas Pulao


This is another delicious pulao type where the fluffy scented, sweet toned pulao rice is richly strewn with partly mushy and party crunchy green peas. Cooking procedure is almost the same as any other pulao. The key flavoring spices used are cloves, cardamom, cinnamon, cumin seeds, bay leaf, mace strands. A dash of ghee enhances the richness of the dish.

Tamarind Paneer Pulao

Use same ingredients as in recipe No. 1. Add 1 cup chopped paneer, 1 cup coconut milk to the ingredient list.  Remove curds from the list. Follow the same process as in veg pulao recipe and, when onions are fried, first add paneer and sauté till light brown and then add veggies and garam masala and sauté. Then add tamarind paste 1 spoon, ¼ spoon sugar, 1 spoon lemon juice and stir fry. Now add half-cooked rice and 1 cup coconut milk and stir a little and then cover and cook for 2 minutes and then switch off flame and keep covered for 10 minutes. Serve with curds raita.

Chicken Pulao

The spices used here are same as in the veg pulao recipe. Take 2 cups of chicken and sauté them in a separate pan with oil, red chillie powder, garam masala, lemon juice and salt, for at least 10 minutes. Prepare rice and follow the same cooking method mentioned in veg pulao recipe and then add chicken after sautéing onions followed by vegetables. Enhance it adding coconut milk and tamarind paste or milk-saffron, along with rice.