Pulao/Pulav is originally a persian word.. and a fried rice dish in Persia..
But, lately it has found its place in every home through various mediums all over India and other parts.
Our grandmother’s and her earlier generations aren’t just aware of this term and it’s preparation.. we can say its preparation probably started from late 1990’s or post that especially in south India ..My mother and mother-in-law started making this recipe since few years back and now a weekly or once in fort-night dish in our house…
It makes an awesome Lunch box recipe, breakfast recipe as well, if one prefers..
Varieties of preparing pulav ::
There are varieties of ways pulav could be made and multiple variations..
Often people get confused on which one to follow… But as per my research, there are only 2 versions of making pulav… and all the varieties more or less comes under the below versions only except the addition of vegetable variations.
- 1st variety where the masala is ground to a paste..
- 2nd variety where the masala (Like cardamom, cinnamon, cloves etc) is seasoned along with other seasonings similar to fried rice..
In our home, we follow the 1st variety always as everyone likes that and we can ensure that cardamom, cinnamon, cloves and masala items aren’t thrown away…!!!
But 2nd variety is also preferred by many people since they do not like more of masala consumption which makes it very spicy and gaudy they just need them for good flavour.. I think even in hotels and canteens 2nd method is followed… One can try both methods and follow as per their preferences.
Sona Masuri Rice/Basmati Rice -1 cup ( Soak in water for 30 minutes) so that it cooks fast and rice remains grainy( Uduru )
Tomatoes – 2 big or 3 small chopped finely
Onions -1 big or 2 small chopped finely
Veggies and pulses used::
Any of the mentioned vegetables or a combination could be used Beans, carrot, Potatoes , Green peas, Cluster bean, Navilu kosu or knol knol, Seemebadanekaayi or choyote squash etc.. or any type of pulses like hesaru KaaLu, kadale KaaLu, Rajma, Kabul KadaLe kaaLu etc…
To Grind items:::::
Yelakki or Cardamom -2
Chakke or Cinnamon – 2 small pieces
Lavanga or Cloves – 2
Marathi moggu (Star anise) – 1 small piece
Sompu or Saunf – 1 tspns
Shunti or Ginger – 1 small piece
Coconut grated powder – 1/2 cup
Green chillies – 7-8 based on spicy variety or lesser
Coriander leaves -1/4 cup
Curry leaves – 1 sprig
 Take oil in a pan, add Jeera or cumin seeds, when it starts spluttering, add onions, fry well until brown color, add tomatoes and fry well until it turns sullen/mushy…
 Now take a rice cooker or normal pressure cooker, add the soaked rice, seasoning made in step 1 that is tomato, onion fry, add this, now add the ground paste (Under To Grind items section above), mix all well add crystal or table salt 2 tspns, and add water in 1:2 ratio that of rice that is 2 cups water or maximum 2.5 cups of water( for vegetables to get boiled along) and await till it is done ( it will take around 30-40 mins in rice cooker) and 2 to 3 whistles in pressure cooker..
 Serve with Raitha/ as it is, as per your preferences..