Chinese Pulao

Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Saute Recipe
Difficulty: Medium

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  • 1 - carrot
  • 8-10 - mushrooms (whole)
  • 5-6 - baby corns (whole if small, else cut into two lengthwise)
  • 1.5 cups - cauliflower (cut into small pieces)
  • 2 - onions (cut into 8 pieces)
  • 2 - capsicums (cut into 1/2" cubes)
  • 2-3 - dry red chillies (broken into bits and deseeded)
  • 10-15 flakes - garlic (crushed)
  • salt and pepper to taste
  • a pinch of ajinomoto (optional)
  • vinegar, soya sauce, tomato ketchup and chilli sauce according to taste
  • 3 cups - cooked rice

How to Make Chinese Pulao

  • Heat oil in a kadhai and cook the red chillies, garlic, baby corns, mushrooms, carrot, cauliflower and onions for 5 minutes.
  • Add pepper, salt, ajinomoto, chilli sauce, tomato sauce, soya sauce and vinegar.
  • Mix and cook for 2 minutes.
  • Add the capsicums and cook until the vegetables are crisp (but not overcooked) and coated by the sauce.
  • Add the cooked rice and mix well.