Pulao, also known as pulav, is a one-pot meal that can be made in minutes and comes in a variety of flavors, including vegetarian and non-vegetarian options. Sometimes we don’t have anything at home but still require a lavish meal, such as at a party or when an unexpected guest comes. Polao is there to save you then!

Pulao is the definition of comfort food, and I prepare it whenever I want something quick, simple, and filling to eat. This rice and vegetable one-pot recipe has been spiced and herb-infused for a subtle, fragrant taste. 

This particular recipe comes from my mother and is my go-to veg pulao recipe. Whenever I’m in a rush and there is not enough time to cook a lot of dishes, I always go for pulao and some sautéed vegetables. I just love the taste and aroma of fresh plain pulao, which is very delicious and also can be eaten with any side dish like egg curry and chicken korma or just plain pulao. Sometimes I use some homemade ghee, which makes it taste even better.

It is an excellent tiffin for your kids too. My son wants pulao in tiffin and he loves to take side dishes like egg korma which is very nutrient-dense. So you can easily put this on your kids’ tiffin box.

Plain pulao is really easy, tasty, and savory, and it only requires a few basic components that we usually have on hand, which are flavored spices. Any sauce or dish works nicely with plain pulao. I serve it with chicken roast or chicken curry. The meal is also vegetarian and goes well on its own or with raita (a yogurt dish), pickle, some chatni like tamarind chutney or mango chutney and you can also serve dal, which works nicely as a vegetarian option. There are a lot of kinds of pulao, like Chicken Pulao, Afghani Lamb Pulao, Kashmiri pulao, Tawa pulao, Prawn and Peas Pulao, Zarda Pulao (Sweet Pulao), Vegetable Pulao, etc.

So, Here I’m Going to share the recipe of how to make excellent pulao for my family and I’ll share some pro tips for getting a proper fluffy non-sticky pulao. It’s a very quick and easy recipe so follow this recipe and pro tips for getting a smooth pulao.

The most vital aspect of a pulao meal is that the rice grains are precisely cooked and do not cling or get mushy. After cooking, the rice grains should be separated and non-sticky.

Below are some professional recommendations and techniques to help you cook the right rice for your pulao.

Rice varieties and quality

Pulao is frequently made using basmati rice. To get the best results, the basmati rice should be aromatic and long-grained. The finest results will come from aged basmati rice.

This dish may be made with partially-cooked basmati rice.

The difference between sticky rice and fluffy rice

Now that you’ve got the right rice, follow these procedures to get fluffy distinct grains of rice in your pulao:

Soak the rice: – It is better to soak the rice for 20-30 minutes before cooking. Soaking rice grains improves their texture after cooking. If you don’t have time to soak the rice, simply rinse it before adding it. It is important to note that if you merely rinse the rice, you will need to add extra water since pre-soaked rice grains require less water for cooking than unsoaked rice grains.

Add the appropriate amount of water – Be careful not to add too much water, especially if you have presoaked your rice as instructed above.

Sauté the rice grains – After adding the rice grains to the pan, cook them for 1 to 2 minutes at a low to medium temperature, until they are covered in fat (oil or ghee). In a pulao or biryani, the rice grains must be distinct and fully cooked. The addition of lemon juice also aids in the fluffiness of the rice grains.

The rice-to-water ratio

Most rice types have a rice-to-water ratio of 1:2. However, depending on the type of rice used or the technique of cooking, this ratio may change.

Example 1: Organic basmati rice takes more water to cook, and parboiled basmati rice requires more water than conventional basmati rice. As a result, while making pulao, I recommend using previously cooked rice. This way, you’ll know exactly how much water to use.

Example 2: When making pulao in a pressure cooker, less water is usually added. The steam produced by the cooker aids in the cooking of the rice grains. The quantity of water to be added, however, will be determined by the size of the cooker. In bigger cookers, for example, more water must be supplied.

By maintaining these tips you can get fresh non sticky fluffy pulao. Don’t forget to try this recipe at home and also share it with your family and friends!