Punjabi Pyaza Pulao | How to make Punjabi Pyaza Pulao

By Amrita Iyer  |  29th Jan 2016  |  
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  • Punjabi Pyaza Pulao, How to make Punjabi Pyaza Pulao
Punjabi Pyaza Pulaoby Amrita Iyer
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    3

    People

40

0





About Punjabi Pyaza Pulao

There are some recipes which have been long forgotten due to the constant evolution of new ones coming up in the market. The Mughals during their tenure introduced two basic recipes which were immortalized in various forms – the Biryani and Pulao. Biryani uses a “Layer System” of cooking in which the rice and Masala (comprising meat/vegetables(or both), spices and onions) are layered in a deep pot, topped with Kewra water and Saffron, put on “Dum” and cooked slowly. Pulao is a combination of rice with vegetables or meat (or both) which are mixed together and cooked relatively faster. This Pulao is a Punjabi version of the recipe made exclusively with Onions (hence the name) and is absolutely delicious with any Curry, Raita, Papad or Pickle.

Punjabi Pyaza Pulao, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Punjabi Pyaza Pulao is just mouth-watering. This amazing recipe is provided by Amrita Iyer. Be it kids or adults, no one can resist this delicious dish. How to make Punjabi Pyaza Pulao is a question which arises in people's mind quite often. So, this simple step by step Punjabi Pyaza Pulao recipe by Amrita Iyer. Punjabi Pyaza Pulao can even be tried by beginners. A few secret ingredients in Punjabi Pyaza Pulao just makes it the way it is served in restaurants. Punjabi Pyaza Pulao can serve 3 people. So, the next time you have a get together or a party at home, don't forget to check and try out Punjabi Pyaza Pulao.

Punjabi Pyaza Pulao

Ingredients to make Punjabi Pyaza Pulao

  • 1 cup (best quality) Basmati Rice
  • 4-5 cloves Garlic cloves, chopped (optional)
  • 1 inch piece Ginger, peeled and chopped fine
  • 1/2 tsp Cumin seeds (Jeera)
  • 1 tsp Turmeric Powder (Haldi)
  • 1 stick Cinnamon or 1 tsp Cinnamon powder (Dalchini)
  • 6 Green Cardamoms or 1 1/2 tsp Cardamom Powder (Choti Elaichi)
  • 2 Black Cardamoms (Badi Elaichi)
  • 2 Bay Leaves (Tejpatta)
  • 4 Cloves (Laung)
  • 1/2 cup fresh Milk
  • 1/2 cup Ghee
  • 2 tbsp Oil
  • 1 Cup water
  • Salt to taste
  • Coriander Leaves to garnish
  • 1/2 cup fried Paneer cubes to garnish

How to make Punjabi Pyaza Pulao

  1. Wash and soak rice for 30 minutes. Drain and keep aside.
  2. Heat ghee and oil in a non stick pan and add Cinnamon, Green and Black Cardamoms, Bay Leaves and Cloves. When they start emitting their lovely aroma, add the cumin seeds and turmeric powder and saute till they turn brown.
  3. Add garlic and fry for 2-3 seconds and add onions. Fry till translucent. Now add the Ginger and fry for a minute. Add the soaked rice. Lower the heat and stir fry till the rice absorbs all the flavours (approx 2-3 minutes).
  4. Add the water and fresh milk to the rice. Stir well and add salt. Cover and cook on the same low heat till rice is done (approx 8-10 minutes).
  5. Remove from heat and fluff up the grains with a fork.Serve hot.

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