Pulao recipe by Sanjeev Kapoor is probably what the Chinese’s fried rice would become if it was made with Indian spices. Pulao recipe, or mixed rice, is simply a hearty mix of vegetables, any type of meat or chicken, and rice that is suitable for heavy, delicious lunches and dinners with family. Flavorful and filling, this is also popular in Mumbai as street food. how to make Pulao recipe read below .
The pulao recipe we have today is courtesy of Indian chef Sanjeev Kapoor. Pulao recipe by Sanjeev Kapoor can be made using a variety of ingredients; you can make Pulao recipe by Sanjeev Kapoor even with leftover rice. However, Pulao recipe by Sanjeev Kapoor is best with freshly cooked rice, as it yields a softer, tastier Pulao recipe, and the rice will absorb the spices and flavors better.
The benefits of making your own Pulao with the recipe below by Sanjeev Kapoor is that the results will simply beat all other Pulao recipes found in restaurants or street vendors. You may find Pulao dishes from restaurants or street vendors as too oily, lacking in flavor, overcooked or undercooked. With this recipe, you can ensure a tastier, more sanitary and perfectly-cooked Pulao recipe by Sanjeev Kapoor.
1 cup long grained Basmati Rice
1 onion – finely chopped
1 tomato – finely chopped
2 boneless chicken breasts/pork chops, minced
1/4 capsicum, finely chopped
1/2 carrot, finely chopped
A handful of green peas, coarsely crushed
1 teaspoon cumin seeds
1 /2 tablespoons ginger-garlic paste
2 tsp Pav Bhaji Masala of any brand
A handful of finely-chopped coriander, for garnish
2 tablespoons oil
Salt, according to taste
- Cook rice in a cooker. Add 2 cups water for a cup of rice. (If not using Basmati rice, add 2 tsp of lemon juice and 2 tsp of oil to the rice while cooking, so that the rice grain will not stick together and turn clumpy and hard). Set aside to cool.
- Heat oil in a griddle or a heavy-bottomed pan, over medium heat. Then, add cumin seeds. Once they pop & splutter, add the finely-chopped onions. Fry them until they become translucent.
Then, sauté chicken/pork with them until lightly browned.
- Add ginger garlic paste & sauté for a minute. Add chopped tomatoes. Fry for a minute or two, until the entire masala starts leaving oil. (Take care not to make it brown, though.)
- Add chopped carrots, crushed peas & cook, adding very little water.
- After a minute, add the cooked rice.
- Add Pav Bhaji Masala and red chili powder (if you want to make it spicy). Add salt and little sugar (1/2 tsp.) as per the requirement, and stir in with the rice nicely.
- Finally, add chopped capsicum. Mix it in properly and take the pulao off heat.
- Garnish the pulao with fresh coriander leaves and serve hot.
Pulao recipe by Sanjeev Kapoor can also be made using a different variety of vegetables, such as cabbages, beans, and bell peppers. You can also make Pulao recipe by Sanjeev Kapoor with different spices, or even add some more herbs and spices to the ones mentioned above. Pulao recipe by Sanjeev Kapoor is truly appetizing and versatile, that anything will taste good with your Pulao recipe by Sanjeev Kapoor.