By: Payal
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Pulao is one of those versatile, comforting Indian rice dishes that works for almost every mood and mealtime. It is light, quick, and endlessly customisable, which is exactly why it remains a weeknight favourite across homes.
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From the humble rajma to leftover chicken curry, there is a pulao recipe for every kind of day. Here are five easy pulao recipes that come together in just ten minutes - perfect for when you want something warm, filling, and hassle-free.
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This street-style tawa pulao is tossed on a hot pan with spices, tomatoes, and capsicum. You can add boiled potatoes or paneer for extra flavour. Serve hot with yoghurt or a simple cucumber raita.
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This is one of the easiest ways to repurpose leftover chicken curry. In a hot pan, sauté chopped onions and garlic, add dry spices like cumin and garam masala, and then mix in the leftover chicken curry with cooked rice.
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Rajma pulao brings together cooked kidney beans (rajma) and rice with a light tempering of whole spices. What makes it stand out is its simplicity and protein-rich profile.
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To make samak pulao, sauté chopped vegetables in ghee, add samak rice, sendha namak (rock salt), and water. Cover and cook till fluffy. Serve with plain curd or a simple potato curry.
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A gentle, flavourful pulao that uses coconut milk instead of water to cook the rice. Sauté whole spices in oil, add basmati rice, pour in coconut milk, and let it simmer.
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