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Biriyani Pulao Recipe

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Step-by-step

1
firstly, soak 1½ cup basmati rice for 20 minutes.
2
in a pressure cooker, heat 2 tbsp ghee and 2 tbsp oil.
3
add 1 tsp cumin, 1 bay leaf, ½ tsp pepper, ½ tsp cloves, 1 inch cinnamon and 1 javitri.
4
saute until the spices turn aromatic.
5
further add 2 onion, 1 ginger garlic paste and 1 chilli. saute until the onions turn golden brown.
6
also add 1 carrot, 1 potato, 5 beans, 3 tbsp peas, ½ capsicum and 1 tomato.
7
saute for 2 minutes or until the vegetables shrink slightly.
8
keeping the flame on low add ¾ cup curd and mix well.
9
add ½ tsp turmeric, 1 tsp chilli powder, 2 tsp biryani masala, 1 tsp salt, 2 tbsp coriander and 2 tbsp mint.
10
saute on low flame until the spices turn aromatic.
11
further, add 2½ cup water and get to a boil.
12
drain off the rice and add to the cooker.
13
mix gently without breaking the rice.
14
cover and pressure cook for 2 whistles.
15
once the pressure is released, fluff the rice gently without breaking the rice.
16
finally, enjoy biryani pulao recipe with raita, garnished with coriander leaves.10 Mins Healthy Cooker Pulao & Biriyani

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FAQ

Biryani is an spice rich aromatic and flavorful rice recipe which is mainly made with meat protein, yoghurt and blend of spices. More often the rice and curry is cooked separately and then layered to cook or bake known as dum cooking. On the other hand, pulao recipe is simple rice and vegetable or meat based recipe with less spices and made for day to day meal.
Typically, long grained basmati rice is used for biryani recipe, whereas pulao can be made with any type of rice including basmati.
There are different types of biryani recipes across India and subcontinent. However the typical process is to layer the rice and curry and then dum cook it a sealed pot. This helps to infuse the spice flavour to the rice and make it aromatic.
Yes certainly, it can be cooked with any choice of meat, including goat, lamb, chicken. You may also cook as a combination of meat and vegetable to make it more flavoured rice recipe.
It is generally cooked with simple and basic vegetables and meat with less fancy whole spices. On the other hand, biryani is spice rich and contains several layers of curry and rice.
Yes certainly! I have posted quite a few vegetable based recipes in my blog with vegetable alternative like, soya, paneer, carrots, potatoes and beans.
The flavoured rice like biryani or pulao are commonly served with simple yoghurt or curd raita. Basically, it helps to lower the spice heat and thus making it an pleasent experience.
Yes definitely! You may use the same recipe as I have posted for pressure cooker and try with instant pot. Whereas, with the slow cooker, you may have to cook the vegetables first and then cook both rice and vegetables in low heat for several hours.
You may use brown rice to cook biryani or pulao recipe. However, I am not a big fan of brown rice for such aromatic and flavoured rice recipe. In addition, it may take more time to cook and also the aroma and flavor could be completley different to the basmati rice.
Commonly biryani recipe can be spicy, as it is made with combination of whole spices. You may feel the spice heat of other spices and not just limited red chilli powder or pepper. Whereas pulao can be simply a flavoured rice with mild spice heat in it.
It is garnished with coriander leaves, pudina mint leaves, lemon wedges and fried or raw onions. Some meat biryani or pulao is also served with boiled egg which makes it a complete and balanced meal.
There are myriad variations to the biryani and the pulao recipe hailing from the different parts of India and other neighbouring countries. The most famous one are Hyderabadi biryani, Lucknowi Biryani, Malabar Biryani, Bombay Biryani, Sindhi Biryani and Ambur Biryani. You may also find afghani pulao, tawa pulao, mint pulao and vegetable pulao.
The best side dish for biryani or pulao recipe are mirchi ka sala, raita, salad, mint chutney, rasam and aloo baingan curry. You may also try kachumber, kosambari salad, range of Indian spiced pickles.

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Notes

  • firstly, the best taste comes from fresh and high-quality spices, vegetables and rice.
  • always make sure to rest the biryani for a few minutes before serving to allow the flavours to absorb.
  • additionally, serving the biryani pulao with raita will help to balance the flavour.
  • finally, for cooker biryani pulao recipe make sure to soak the rice for at least 20 minutes and rinse well.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/biriyani-pulao-recipe-10-mins-healthy/