Spring is upon us! We’re saying hello to longer, brighter days with our newest recipe on the blog: Spring Pulao! This staple rice dish is all decked out in some of our favorite seasonal veggies and we’re so excited to be sharing it with all of you.
What is Pulao:
Pulao, also known as Pilau (/ˈpiːlaʊ/), is a savory Indian rice dish prepared by cooking rice with various spices. While Indian Pulao usually contains only vegetables, you can also add meat or poultry to switch up the flavors!
Pulao vs Biryani:
You might be thinking that this is just another recipe for Biryani, but that’s where you’re wrong! While there are several differences between these popular rice dishes, the main difference is how they are prepared. Biryani uses the draining method of cooking while Pulao uses the absorption method and its liquids are fully absorbed into the rice. Additionally, Biryani tends to contain more spices and layers, often leading to a richer tasting dish. The secret to rice cooking all lies in the amount of water you add and the time allotted to cook, which is what makes these two meals deliciously unique!
Basmati Rice For Pulao:
The most popular variety of rice used in Pulao is basmati rice. This long, fragrant rice can be traced back to the Middle East in the 1700s! The best part? It can be ready in as little as 20 minutes. The quickest way to cook this type of rice is to boil water, add rice and bring back to a boil, then simmer for 10 minutes partially covered. After that, drain the water and put the rice back in the warm pan to sit for about 10 minutes, off heat. That’s it! So easy.
Whether you’re preparing your Spring Pulao in a pot, rice cooker, or Instapot – you’re going to need to add some yummy produce! There are so many tasty options for this dish and, not to mention, many that are currently in season. You can add in your favorites, including any of these springtime veggies: asparagus, broccoli, cabbage, carrots, celery, collard greens, kale, mushrooms, onions, peas, radishes, spinach, swiss chard, and turnips. Don’t be afraid to try some new combinations – you never know what you might end up loving!
Ghee, or clarified butter, adds the perfect amount of creaminess to all of those amazing veggies you just picked out. If you don’t have ghee, don’t worry! You can substitute oil in and get a similar effect. And now, for the ingredient that ties it all together – the spices! It’s important to only use whole spices for a couple reasons. Firstly, they can easily be fished out while eating if you prefer. Also, the burst of flavor that accompanies them when used in their original form is spectacular. It’s truly unparalleled. Try it and see for yourself!
Spring Vegetable Pulao:
Spring Pulao is a comfort rice dish is all decked out in some of our favorite seasonal veggies.
- 1 cup rice
- 11/2 cup water
- 2 quart pot with matching lid
- 1 cup of mixed vegetables carrots peas, asparagus, beans whatever you would like to (diced)
- 2 tbs of ghee or cooking oil
- 1 medium onion sliced fine
- 1 bay leaf
- 1 inch cinnamon
- 2 cloves
- 2 pods of black cardamoms
- 1 teaspoon of cumin
- Salt to taste
- Wash and rinse the rice in a sieve leave it soaked in the measured amount of water for 10 mins
- Heat oil in the pan and fry the whole spices and onions
- Till onions become translucent add the steamed mixed vegetables and sauté for 2 mins
- Add the rice and water and cover with lid bring to a boil and then turn the heat down.
- Cook till rice is done.
- In Instapot, put equal amounts of rice and water and press the rice button.
- You could also substitute veg or chicken stock for part or all the water.