Showing posts with label pulao. Show all posts
Showing posts with label pulao. Show all posts

Sprouts Pulao

Sprouts are in my mind now! Since I have shared the post how to make sprouts at home, I am also experimenting with sprouts that how to include sprouts in our daily diet in the cooked form. Salads are the great way to incorporate sprouts in a healthy manner.

However, there are people who do not enjoy salads like I do, we should also think about themselves. Though you get the maximum benefit of sprouts when you eat them as salad, however in the cooked form also we get certain amount of nutrition which is helpful.

As an Indian point of view I was thinking how to include sprouts in our regular menu so that a larger population can keep it in their menu often and do not have to think fancy dishes to cook sprout at home. While cooking fancy dishes at times we think 'Oh that's a special dish needs lot of labour, will cook on a special day'. Ironically,  that special day either never comes or luckily comes once or twice in a year.

Dal, curry/sabji, rice are our (read Indian) staple food and if you skip them for one or two days we really feel something is missing from our life! My thought was to include sprouts in to our staple food and then I prepared sprouts curry. I got a very good response from my friends and they are eager to try it at home.

My today's post is sprouts pulao. Now I have added sprouts to the rice and our daughter relished this pulao. Sprouts pulao is an easy and quick one pot meal which you will love any day. You know my love for typical one pot meals. They are just perfect for our busy or lazy life.

Sprouts pulao is a very good lunch box option. Even when you don't have any veggies in your pantry but have some sprouts in the refrigerator you can quickly prepare a tasty meal. Here I have shared how to cook sprouts pulao and used the spices according to our taste buds. You can experiment according to your taste buds.

Once again I would love to know how do you use sprouts other than salads? Pour in suggestions and keep reading my blog and follow me through my social media handles (Instagram, Facebook) to get regular updates.

Some more pulao recipes here, click them to get the recipe:

Soya Pulao
Chicken Pulao
Bengali style Mitha Pulao

Preparation time: 10 to 15 minutes
Cooking time: 35 minutes
Servings: 2

Sprouts Pulao


Basmati Rice - 1 cup
Mixed Sprouts - 3/4 cup
Onion - 1 medium, finely chopped
Ginger Paste - 2 teaspoon
Turmeric Powder - 1/2 teaspoon
Salt to taste
Cumin Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Garam Masala Powder - 1/4 teaspoon
Red chilli powder - 1/4 teaspoon
Bay Leaf - 1
Cinnamon Stick - 1/2 inch
Green Cardamom - 1
Clove - 1
Ghee - 1 tablespoon
Refined oil - 1 to 2 tablespoon


1. Wash and soak basmati rice for 15 to 20 minutes.
2. Heat ghee and oil together in a pan and add cinnamon stick, cardamom, bay leaf and clove.
3. After few minutes, add chopped onion into it and start sautéing until they are translucent.
4. Next add ginger paste, followed by all the dry spices including coriander powder, cumin powder, turmeric powder, red chilli powder and garam masala powder. Give a good stir. Add salt to taste.
5. If spices are getting burnt, you can add little water add this point.
6. Next add mixed sprouts and mix well with spices slowly.
7. After that add soak rice and give a good mix.
8. Now it's time to add required water (almost double the amount of rice). I added 21/2 cup of water and check the seasoning.
9. Close the pan with a lid and cook under medium flame.
10 . When the water is almost dried and top of the rice you can see small holes, switch off the gas and give a standing time of 10 minutes. Later serve with curd or raita.

Soya Pulao/Soyabean Pulao/ Meal maker Pulao

Soya Pulao or Soya bean pulao is a quick rice recipe which you can pack for lunchbox. It is also known as meal maker pulao. If you follow my blog, by now you know how much I admire one pot meals as I always prefer to cook easy tasty and nutritious dish for my family.

Soya pulao is a wholesome meal which gives you portion of carb (carbohydrate) as well as protein. I have added carrots and green peas which make it more nutritious. Meal maker pulao is a very good option of one pot meal for both vegetarians and non vegetarians.

Since my daughter started going to formal school (completed preschool) we had a huge change in our daily routine. And I believe this change was much needed. Normally, I am a night person so getting up early and then preparation of two boxes (read snack box and lunch box) was quite challenging initially. Slowly I have adapted the change but I will tell you one thing still lot more change is required to get used to this routine.

Have you ever faced this kind of challenge where you have to come out from your comfort zone and accommodate things according to the requirement? I would love to listen to your story too.

People might thing this is not a challenge or problem, but until you face the situation you cannot judge. We learn from the small changes and it would be really great to listen from the other side and be inspired.

While I was slowly adapting the changes our regular meal menu also had some changes. Instead of typical Bengali platter now we have started one pot quick meals or parathas/rotis for lunch and we enjoy our fish curry rice in dinner (not daily) or on weekends.

Coming to this soya pulao recipe, it is very flavourful rice which you can enjoy with curd or raita or any curry. I can eat this just like that. You can use frozen peas instead of fresh peas.

Now you might ask why I am sharing such an easy recipe like soya pulao. As I always say I share easy and tasty recipes which is handy in day-to-day life. This recipe will help a busy mom or a bachelor or a tired wife and there is no compromise of nutrition. You can prepare soya pulao in pressure cooker as well as in rice cooker.

Preparation time - 10 minutes
Cooking time - 30 minutes
Serving - 2

Soya Pulao/ Soyabean Pulao/ Meal maker Pulao

Soya Chunks - 1 cup
Basmati Rice - 11/2 cup
Green Peas - 1/4 cup
Carrot - 1 medium, chopped into fine squares
Onion - 1, finely chopped
Ginger - 1 inch, finely chopped
Turmeric Powder - 1/2 teaspoon
Cumin Powder - 1/2 teaspoon
Coriander Powder - 1 teaspoon
Red Chilli Powder - 1/2 teaspoon
Garam Masala Powder - 1/2 teaspoon
Tomato Puree - 2 tablespoon
Bay Leaf - 1
Salt to taste
Refined Oil -  3 tablespoon


1. Clean and soak the rice for 15  minutes and later drain the water.
2. Soak the soya chunks in hot water for 10 to 15 minutes.
3. The soya chunks will increase the size after soaking the water. Drain the excess water and rinse them with clean water 2 to 3 times to remove the raw smell.
4. Heat a pan and add one tablespoon of oil and sauté the soya chunks with little salt, turmeric powder and garma masala powder (1/4 teaspoon). Later keep them aside.
5. Heat remaining 2 tablespoon of oil and add a bay leaf into it.
6. Next add chopped onions and fry them till they are translucent.
7. Add chopped carrots, green peas, and ginger and cook for few minutes.
8. After that add all the dry spices including turmeric powder, coriander powder, cumin powder, salt, red chilli powder, garam masala powder. Mix them well.
9. After 3 to 4 minutes add tomato puree and cook until the raw smell is gone.
10. Finally add fried soya chunks and soaked rice and mix with the spices.
11. Now add adequate water ( 3 cups approx.) and adjust the salt. Allow it to boil.
12. When it starts boiling cover with a lid and cook under a medium flame.
13. After 10 to 15 minutes when water is almost dried, switch off the gas and give a standing time of 5 minutes.
14. Serve hot with curd / raita / any curry.

NB: When the water is almost dried you will see small holes on the surface of the rice. That means your pulao is done.

If you want to prepare this soya pulao in pressure cooker, after adding water close the lid of the cooker and allow 2 to 3 whistle (depends on the rice variety you are using). After the pressure releases your soya pulao is ready to serve.

If you want to use rice cooker after step 10 add the rice soya chunk mixture into rice cooker. Add adequate water and cover the lid and cook mode on. Once it is cooked the cook mode will automatically turned off and after 5 minutes switch off the power switch and serve it hot.

Mushroom Matar Pulao / Mushroom Peas Pulao

Every time I come back with a bang and promise myself that I won't be away from my blog for long time. Unfortunately that never happens and I become irregular at my space. I juggle with too many things at times and I could not make time to write down here. Today is not an exception and I am sharing an one pot meal here. My followers know my love for one pot meals. Mushroom Matar Pulao is my today's recipe.

Bangalore has become cold now and I slept off in the morning switching off my daily alarm. Last month was real fun and parents were around so I did not have to worry about a single thing (still I could not make time for blogging ;), do you think I am lazy?, Actually I was tied up with my work and enjoying with family!) If I miss alarm also my maid wake me up by ringing door bell. Today when I got up at 8 realized maid must have come and went. Seeing her missed call in mobile I called her immediately and came to know she is not coming today.  So immediately left bed and started doing all the daily chores, then finished breakfast and dropped our daughter at dance school. I went to Saturday market picked up fruits, vegetables and fish, few grocery and by that time I had to pick daughter again. Finally I reached home at 12.45 pm and there was no preparation for lunch. I couldn't think about an elaborate meal so one pot mushroom matar pulao came to rescue us. Lunch is ready within an hour, just on time! So now you know why I love one pot meals so much. Next time when you are in my situation, do try one pot meal like mushroom matar pulo.
Here is a link of some more one pot meals, check them and share your feedback: Click here

Mushroom Matar Pulao / Mushroom Peas Pulao


Basmati Rice - 1 cup
Mushroom - 150 gms, sliced vertically
Green Peas - one fistful or 1/4 cup
Onion - 1 Big, sliced
Ginger paste - 1 teaspoon
Cinnamon - 1 stick (1 inch)
Cardamom - 2 to 3
Clove - 2 to 3
Bay Leaf - 1
Salt to taste
Sugar - 1 teaspoon
Cumin Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Garam Masala Powder - 1 teaspoon
Black Pepper Powder - 1/2 teaspoon
Refined Oil - 2 tablespoon
Ghee - 1 tablespoon


1. Wash the rice and soak it for 20 minutes.
2. Heat oil and ghee together and add cinnamon, cardamom, clove and bay leaf.
3. Now add onions and saute till they are translucent.
4. Next add sliced mushrooms and green peas, and cook for 2 minutes.
5. Now it's time to add the spices including ginger paste, cumin powder, coriander powder, black pepper powder and garam masala powder. Mix them well.
6. Add the soaked rice and mix well so that the rice is coated with all the spices.
7. Now add water (2 to 2.5 cups) and add sugar, adjust the salt.
8. Cook for 15 to 20 minutes or till the rice is cooked on medium flame without covering a lid.
9. Serve hot with raita or any side dish.

Scrambled Egg Pulao /Egg Bhurji Pulao

One pot meals are really good these days. I feel instead of eating outside if you prepare something quickly at home is always going to be healthy. So when I work late night and can't manage to get up early morning that time I prefer to prepare some one pot meals. Here are some one pot meals which you can try:

Broccoli Rice
Paneer Pulao
Egg Paneer Fried Rice
Peas Pulao
Lemon Rice

Here is another one today I am sharing with you all. Scrambled Egg Pulao is an easy recipe. People may thing this is kind of egg fried rice but let me tell you this scrambled egg pulao has a distinct taste. This is a very good menu for kids lunch box. If you are searching a different but easy egg recipe then this one is perfect! Try it and share your feedback with me please...

Scrambled Egg Pulao /Egg Bhurji Pulao


Rice - 11/2 cup
Eggs - 2
Onion - 1 large, finely chopped
Turmeric Powder - 1/2 teaspoon
Tomato - 1 small, chopped
Ginger Paste - 1 teaspoon
Coriander Powder - 1 teaspoon
Cumin Powder - 1/2 teaspoon
Garam Masala Powder - 1/2 teaspoon
Salt to taste
Refined Oil - 4 to 5 tablespoon
Ghee - 1 tablespoon
Cinnamon Stick - 1 inch
Cardamom - 2
Clove - 2
Bay Leaf - 1


1. Wash and soak the rice for 20 minutes and later drain the water.
2. Heat 2 tablespoon oil in a pan. Beat the eggs in a bowl with salt and add in the pan. Stir it vigorously to make scramble and keep aside.
3. Now heat remaining oil in a wok and add bay leaf and whole garam masalas including cinnamon stick, clove and cardamom.
4. Next ad chopped onions and fry till they are translucent.
5. After that add ginger paste and cook well.
6. Add all the dry spices (except garam masala powder) including turmeric powder, cumin powder, coriander powder and mix well.
7. Now add chopped tomatoes and cook until the raw smell is gone.
8. Finally add garam masala powder and add rice. Mix well and add the scrambled eggs.
9. Add water as required. Normally 2 cups water for each cup of rice is required. It may depend on the quality of rice.
10. Cover it with a lid and wait till the rice cooks and bubble arrive on the top creating holes on the rice. At this time water in the pan should be dried up completely. Serve hot.

Mishti Polao / Mitha Pulao /Bengali style Mitha Pulao

Bengali's most awaited festival is here! We eagerly wait for these few days of the year! Lot preparation goes on from past few months. We (ladies) plan months before what we are going to dress up and accordingly shopping starts. After clothes we go for shoes and followed by accessories. Few people plans for vacation as this time they get maximum number of holidays altogether.. However, I personally prefer not to go anywhere during durga puja...Along with all these the festival is incomplete without great food..

During durga puja we (Bengalis) prefer to have our traditional royal dishes including kasha mangsho, chanar dalna, dhokar dalna, polao, luchi, alur dom, rosogolla, makha sondesh, mishti doi and the list is endless..This year I am far away from my country and missing the flavour of durga puja. Though overseas Bengali association organize durga puja here and we have planned to visit those places. We are missing the puja flavour and so the traditionally cooked home food. Today I am sharing the famous mishti polao (Bengali style) or few people call it polao bhat. Misti/mishti polao is also served in Bengali marriages however these days people prefer to have fried rice instead of polao bhat. Learn how to make bengali style misti/mishti polao.

Different people cook misti pulao in different way. I have added french beans and carrot and did not add raisin, cashews (as per my family's choice). I did not have green peas hence could not add. The way of cooking also different. It can be cooked in a pressure cooker or in kadai. I have prepared the rice separately and later added veggies . This helps to keep the rice grains separated from each other. You can add ghee followed by spices and veggies and finally add the rice with water (just the right amount to cook the rice)and pulao will be ready within the pot. Similarly you can do it in the pressure cooker. However, I am sharing the process convenient for me and gives the best result.

Mishti Polao / Mitha Pulao /Bengali style Mitha Pulao
Basmati rice or  Gobindo Bhog chal (a type of fragrant rice) -  2 cup
French Beans - finely chopped, 3 tablespoon
Carrot - Finely sliced, 3 to 4 tablespoon
Peas - 1/4 cup, blanched
Ghee - 3 to 4 tablespoon
Salt to taste
Sugar -  4 tablespoon sugar
Cinnamon Stick - 1 inch
Bay leaf - 1
Cardamom - 3 to 4
Clove - 3 to 4
Raisins - 10 to 12
Cashew nuts - 10 to 12 (roasted)

1. Soak the rice for 15 minutes and wash. Then cook the rice and drain the water. Avoid overcooking of the rice. Drain the water when rice is 75% done.
2. Spread the rice in plates to avoid getting overcooked and sticky in nature.
3. Now add ghee in a wok and add cinnamon, cardamom, bay leaf and clove.
4. Next add vegetables (peas, beans, carrots) and saute for few minutes.
5. Add cooked rice and salt to taste. Add sugar and mix well.
6. Finally add raisins and cashew and serve it with any side dish (kasha mangsho/chicken kasha or paneer)

Tips: If you prefer you can dissolve pinch of saffron in milk and add it to rice to get a nice yellow tinge and fragrance of saffron.

Chicken Pulao

If you are a regular follower of my blog then you must be knowing my love for One Pot Meal. I believe in this busy schedule of life, One Pot Meals are just apt. I have shared lot of One pot meals earlier. Few of them are:

Broccoli Rice

Jeera Rice

Paneer Pulao

Lemon Rice

However, these are all vegetarian dishes, among non-veg most of the one pot meals are biryani. Today also I am going to share a non-veg one pot meal other than biryani. Biryani takes long preparation and cooking time whereas you can prepare chicken pulao very quickly. When you have sudden guest at home or all of a sudden your kid request a special treat from you, then Chicken Pulao can rescue from such kind of situations. Weekend is near you can try this and share your feedback.                                                                                                                                                                                                                                                                                                      

Chicken Pulao

Basmati rice -  1 1/2 cup
Chicken Pieces - Medium size,1/2 kg
Yogurt - 1/2 cup
Ginger paste 2 tablespoons
Garlic paste 2 tablespoons
Green Chilli - 2, finely chopped
Salt to taste
Sugar - 1 teaspoon
Bay Leaf - 2
Cinnamon 2 inch piece
Green Cardamom - 3 to 4
Cloves - 3 to 4
Onion - 2 medium, sliced
Tomato - 1 big size, chopped
Red Chilli Powder - 1 teaspoon
Turmeric Powder - 1 teaspoon
Refined Oil - 3 tablespoons
Ghee - 2 teaspoon


1. Wash and soak the rice for 20 minutes.
2. Clean the chicken pieces and marinate them with yogurt, ginger and garlic paste and salt for 1 to 2 hours. Keep it in refrigerator.
3. Heat the oil along with ghee in a pressure cooker. Add bay leaf, cloves, cinnamon and cardamoms. Sauté again for about ten seconds.
4. Now add sliced onions and saute until they are translucent. Next add tomato and cook until they are soft.
5. Add sugar, turmeric powder, red chilli powder, green chilli and mix well.
6. Now add marinated chicken and cook it for 5 to 8 minutes. Add little water and finally add soaked rice after draining the water from it. Mix them well.
7. Add water as required to cook the rice perfectly in a pressure cooker. Here you need little expertise to adjust the water level. I normally keep water level 3/4 to 1 inch about the rice level.
8. At this time check the salt and if required add some more salt. Finally close the lid and allow for two whistles under medium flame.
9. When the pressure is released automatically, open the lid and stir lightly with a fork to separate the rice grains. Finally, serve hot with raita or salad or you can eat just like that.

Banana Stem Pulao / Thor Chal / Thor Pulao

Rice with Banana Plant Stem??

Yes you read it right...this is my today's post... This is one of my favourite childhood dish, I often used to request my mother to prepare this. I remember my mom got his recipe from one of our neighbour aunty. Thor Chal or Thro Pulao is an one pot meal and you don't need any side dish to have it. You can make this as a brunch also. Whenever we buy banana stem and end up preparing simple stir fry. Let's try something different and healthy with banana stem. Few days back I had shared How to prepare Cutlet using banana stem and today I am sharing the recipe of Banana Plant Stem Pulao/ Thor Pulao/Thor Chal. Keep reading my blog, I will share more recipes of Banana Plant Stem.
My mother used to prepare this pulao when we were kids. As this is a Bengali style pulao so the dish is sweet in taste like other Bengali pulaos. Addition of banana stem into a rice dish is really innovative and makes the this healthy. Banana stem has lot of health benefits including healing acidity and gastric problems, managing cholesterol and blood pressure, treating kidney stones and UTI and many more.

Preparation Time : 30 minutes
Cooking Time - 30 minutes
Serving : 2

 Banana Stem Pulao / Thor Chal / Thor Pulao


Rice (Basmati/Any Fragrant Rice) - 11/2 Cups, soaked in water for 15 minutes and drain the water
Banana Plant Stem - Finely Chopped and Boiled 1/2 to 2/3 cup
Salt to Taste
Bay Leaf - 2
Cinnamon Powder - 1 teaspoon
Ghee - 2 Tablespoon
Cashew nuts - 7-8 
Kismis - 7-8
Refined oil - 1 tablespoon
Sugar - 1/2 Cup


1. Heat oil and 1 teaspoon ghee in a pan and add boiled & strained chopped banana plant stem.
2. Saute it with little salt and keep aside.
3. Add 1 tablespoon on ghee in a pan and saute cashew nuts and keep them aside.
4. Now take a wok or handi and add remaining ghee.
5. Add a Bay leaf and after that add  rice. Stir it for 5 minutes.
6. Next add the fried banana plant stem. Mix them well and add salt and sugar as per taste.
7. Now pour required water, cover it and allow to cook the rice.
8. Check in between and stir to avoid sticking at the bottom. 
9. Switch off the gas when the rice is 85 to 90% cooked and give standing time for 5 minutes. 
10. Finally add kismis, cashew and cinnamon powder before switching off the gas. Serve it hot this healthy and tasty one pot meal.

Raw Jackfruit Pulao/ Green Jackfruit Pulao /Enchorer Pulao/ Kathal Pulao

Whenever you pick up a health magazine and read an article about healthy eating, you will find an info about eating of seasonal veggies or fruits. It is really important to include seasonal veggies or fruits and locally grown veggies in your diet. Now suddenly there is a change in the climate and Winter turned to Summer almost omitting the Spring! Now vegetables markets are filled with Summer veggies and Winter veggies are almost gone out of market or you have to get them spending more money. Raw jackfruits have come to market! If you are a regular visitor then you must be knowing my love for one pot meals. How about putting this seasonal vegetable into your one pot meal? Green Jackfruit pulao or Raw Jackfruit Pulao is a very simple and exotic one pot meal which will satisfy your taste buds.

Green Jackfruit Pulao / Kathal Pulao/ Raw Jackfruit Pulao/ Enchorer Pulao

Green Jackfruit boiled –  cut into blocks, 1 cup
Basmati rice/Normal raw rice – 1 cup (washed in water and kept aside after draining water)
Green Peas - 1/4 cup
Ginger paste – 1 teaspoon
Tomato puree – 1/3 cup
Cinnamon stick – 1 or 2
Hing (a pinch) - 1/8 teaspoon
Salt to taste
Sugar - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Red chili powder - 1/2 teaspoon
Green chili chopped – 1/2 teaspoon
Refined oil - 3 tablespoon
Ghee - 1 teaspoon

1. Heat oil and ghee in a pan and add cinnamon stick and a pinch of hing. 
2. Now add ginger paste and sauté it. Add tomato puree and green chili and cook until the raw smell of tomato is gone. 
3. After that add turmeric & red chili powder, salt and sugar to taste. 
4. Now add the soaked rice and boiled green jackfruit pieces, green peas and stir well.
5.   If you are in hurry transfer the whole mixture in a pressure cooker and adjust the water level, wait for 3 to 4 whistles. 
5. Else you can add required ( 2 to 2.5 cups)water in the same pan and close with a lid. Wait for the water to soak completely and by that time the pulao is ready to serve.

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