Pulao in a Jiffy

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Easy

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Ingredients

  • 2 cups - basmati rice or any long grained rice
  • 4 cups - water
  • 3 tbsp - oil
  • 2 Maggie chicken cubes
  • a few cloves
  • 1 - cinnamon
  • 2 or 3 small - cardamoms
  • 2 - bay leaves
  • 1 small - onion, sliced
  • 1 - tomato sliced
  • chillies, as required
  • 1 tsp - each garlic and ginger paste
  • a pinch of turmeric

How to Make Pulao in a Jiffy

  • Wash the rice and leave to dry for about 10 minutes.
  • Meanwhile, put some oil in a vessel and when heated add the cloves, cinnamon, cardamom and bay leaf.
  • Add the sliced onions and when they turn pink, add the tomatoes, ginger-garlic paste and chillies.
  • When everything is fried well, add the rice and fry for at least 3 minutes.
  • Add four cups of water, add crumbled chicken cubes and turmeric powder and cook on a low flame.

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