Mushroom Pulao Recipe


1 Cup boiled rice
1 Onion, chopped
1-1/2 Cup button mushrooms, chopped
1 Capsicum, chopped
1 teaspoon Salt
1/2 Tomato, chopped
3 Garlic cloves
1/2 teaspoon Chili powder
1 teaspoon Pepper
1 teaspoon Turmeric powder
3 tablespoon Oil
Grated cheese, for garnish

How to make Mushroom Corn Salad


  • Heat oil and sauté onions and garlic till they turn light brown.
  • Add chopped capsicum and tomato. Cook for 2 min.
  • Add mushrooms and cook for 3 minutes.
  • Add salt, pepper, turmeric and chili powder.
  • Add boiled rice and mix well, but gently so as not to break rice.
  • Garnish with grated cheese.
  • Mushroom Pulao is ready.


Vegetable Pulao


2 cups Basmati rice,

1/4 cup oil and ghee mixed (any oil),

2 small onions finely diced,

2 cups vegetables cut into small pieces

take vegitables like carrot,beans,cauliflower and peas.


2 tomatoes,

3 cloves, garlic,

1/2″ fresh ginger,

1/4″ cinnamon stick,

bunch of coriander leaves,

1 green chillie,

1/4 cup grated coconut

Preparation for Vegetable Pulao :

.    Soak the rice in cold water for about 30 mins.
.    Set it aside.
.    Grind the ingredients mentioned to form a gravy.
.    Pour the oil and ghee combined in a big pan.
.    To this add the diced onions.
.    Fry till it turns golden brown.
.    Later add the gravy and mix it well for about 2 mins.
.    Add the vegetables and make sure they are coated well with the gravy.
.    Stir well.
.    After a couple of mins, add the rice and mix.
.    Finally add water(for 1 cup of rice add 2 cups water) and salt.
.    Allow it to come to a boil before putting the lid on.
.    Simmer the gas and let it cook for about 20 to 25 mins or until rice is done.
.    For garnish you can use some bay leaves and corriander leaves.
.    To make the recipe more enticing you can add some toasted cashews in the end.
.    Onion pacchidi will be a good accompaniment.


Cauliflower Pulao Recipe


Cardamom  :  – 6 (green)

Cinnamon   : – 1 (2 inch)

Basmati rice   : – 100 gms

Cloves    : – 6

Onion    : – 1 medium onion

Coriander powder    : – 1 tea spoon

Salt    : – as per taste

Ghee    : – 4 tea spoon

Warm water   : – 2 cups

Clove powder   : – ½ tea spoon

Chili powder  : – ½ tea spoon

Sweet corn   : – 4 tea spoon

Cauliflower florets    : – 50-70 gms

Green peas    : – 4 tea spoon

Cinnamon powder   : – 1 tea spoon

Coconut milk    : – 3 tea spoon

Coriander leaves    : – 2 tea spoon

Method of preparation:

1.    Take rice in a pan and wash it properly and for half an hour soak it.

2.    Then keep it aside for sometime.

3.    Tale the onion and make the proper slices of it.

4.    Now properly was the coriander leaves and cut it.

5.    Take deep pan and keep it on a normal flame and add ghee into it. Add the cinnamon, cloves and cardamoms in heated ghee.

6.    Keep it on a gas for ½ or half minute till it stirs.

7.    Now add the onions and fry the mixture till onions become brown.

8.    Add the coriander powder and again fry it for a minute.

9.    Again fry it for a min after adding chili powder and clove powder

10. Now mix the salt as per taste, sweet corn, green peas, cauliflower florets and also the rice.

11. Keep the above mixture on stir for 3-4 minutes.

12. Not mix the coconut milk into the ward water and add into above mixture and keep boiling the mixture.

13. Keep the heat low and keep any plate on the pot to cover it and keep it for 10 mins or it is done.

14. Dress up it with cut coriander leaves and serve hot.


Quick Vegetable Pulao Recipe


1 cup Rice (Chawal)
2 cup Water
200 grams Cauliflower (Phool gobi) Florets
2 small Potato (Aloo)
1/2 cup fresh Peas (Matar)
1 large Onion (Pyaj)
3-4 black Cardamoms (Elaichi)
1/2 teaspoon Red chilli (Lal Mirchi) Powder
1 x 1 inch Cinnamon (Tuj/Dalchini)
2-4 Cloves (Lavang)
4 tablespoon Oil
1 teaspoon Salt (Namak)

How to make Quick Vegetable Pulao

  • Wash and soak the rice for 1 hour, drain and keep aside.
  • Slice the onion finely and chop the potatoes into small pieces.
  • Heat oil in a pan and fry the onions till golden brown, add all the vegetables, cinnamon, cloves and cardamoms.
  • Saute for 2-3 minutes, add little water and cook till the potatoes and peas are half cooked.
  • Then add the drained rice, salt and red chilli powder.
  • Mix well.
  • Add 2 cups of water and boil.
  • When the water starts boiling, reduce the flame and cover and cook till the rice is done.

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Vegetable pulao recipe

2 cups – Basmati Rice
1 – Onions
3 tbsp – Ghee
1 – Carrots, cut into cubes
1 – Potatoes, cut into cubes
1/2 cup – Peas
1 cup – Cauliflower, cut into florets
2 tbsp – Cashewnuts
1 tbsp – Raisins
Salt To Taste
1 Pinch – Turmeric powder
Grind to Paste:
1 Inch – Ginger
5 – Garlic cloves
1 – Onions
3 – Green chillies
2 – Cinnamon sticks
3 – Cloves
1/4 cup – Mint leaves
3 – Cardamoms
  • Soak rice for half an hour.
  • Heat 1 Tbsp of ghee is a pan, fry cashewnuts and raisins. Keep aside.
  • Heat the remaining ghee in thick bottomed vessel and fry the ground paste for 10 minutes. Add the vegetables and mix well.
  • Cook until the masala separates from oil and vegetables (subzi) gets tender. Add turmeric powder.
  • Add rice, salt, four cups of water and stir well. Cover and cook until the rice is done on slow flame. Stir once a while .
  • Just before serving take the rice in serving bowl, add the nuts and mix well.
  • Serve vegetable (sabzi) pulao hot with raita

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Gatte Ka Pulao Recipe

For Rice
2 cup Basmati Rice
6 tblsp Ghee
1 tsp Cumin Seeds
3 Green Cardamoms
2 Black Cardamoms
2 inch Cinnamon
2 Bay Leaves
5 – 6 Cloves
1/2 tsp Asafoetida
1 tsp Red Chilli Powder
2 tsp Garam Masala Powder
2 tsp Coriander Powder
1/2 tsp Turmeric Powder
3 tsp Ginger Paste
1 cup Peas
Salt to taste

For Gattas
salt to taste
1/2 tsp red chilli powder
1/2 tsp cumin seeds
1 cup bengal gram flour (besan)
2 tblsp yogurt
ghee/oil to deep fry
1 tblsp mint leaves chopped
a pinch soda bi carbonate
1/2 tsp turmeric powder
1/2 tsp ginger chopped
How to make gatte ka pulao :
  • Mix all the ingredients for the gattas, mix in a little water to make a firm dough.
  • Divide into six equal parts and roll into cylindrical shape.
  • Stir fry in two cup of boiling water for ten to fifteen minutes.
  • Drain.
  • Let the gattas cool a bit.
  • Cut into 1″ pieces.
  • Wash and soak rice for 1 hour.
  • Heat up ghee, mix in cumin seeds, when they crackle mix in whole garam masala, stir fry for a minute then mix in asafoetida powder.
  • Mix in turmeric powder, red chilli powder, garam masala, coriander powder and ginger paste, stir fry for 2-3 minutes.
  • Mix in drained rice stir fry for 1 minute, mix in salt and 4 cup water.
  • When the water starts boiling mix in the gattas and peas, cover and stir fry till all water is absorbed and rice is done.
  • Serve hot.

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