Two Popular Pulao Recipes | Plain Pulao and Moong Pulao

Last Updated on August 19, 2020 by Sultana Parvin

There are different kinds of pulao in Indian Cuisine. In Indian recipe, there are different ways to cook rice with different varieties of names. Pulao is the name of fried rice but mixed with some other ingredients. Here I will share two types of pulao recipes, one is plain pulao and the other is moong pulao.

Plain Pulao recipes

Plain pulao is easy to cook just need rice and some ingredients.

Ingredients for Plain pulao recipe:

• 500 gm rice (chinigura or kalijira)
• 1 tablespoon ginger paste
• 3-4 pieces bay leaves
• 2tablespoons ghee
• 1 teaspoon salt
• 1 teaspoon sugar
• ½ cup oil (for onion fry)
• ¼ cup onion slice
• 4 cups of water

Process for plain pulao

Step 1 for pulao

Wash the rice and rinse it very well. Keep aside. Put oil in a non-stick deep pan or any kind of deep pan over medium heat. After 1 minute, add onion slice to the oil and fry until golden brown. Before taking out the onion from the oil, add 1 tsp sugar to the fried onion. It will help to keep the crispiness of the onion. We called this fried onion is “Beresta”. Keep it aside for cooling. After cooling, the fried onion becomes crispy.

Step 2 for pulau recipes

Put ghee in a deep pan over medium heat. After 1 minute, add ginger paste and bay leaves to the ghee. Add rice to the ghee and fry it for 2-3 minutes. Then add 4 cups hot water to the rice. Cover with a lid and cook it over high heat. Add salt and sugar to the rice after 5 minutes. Dim the burner after 10 minutes. Switch off the burner when water is dry up.

Step 3 for plain pulao

Take off the pulao from the pan and take the pulao in a serving dish. Before serving, the pulao spread the beresta over the plain pulao.

• Serve this pulao with any kind of meat or any special fish item or vegetable item.

N.B. I want to share one thing about “Beresta”. Usually, beresta is an optional item for pulao, when we are in a hurry sometimes we avoid it. One of my friend’s son when he saw that the pulao is without beresta he can’t accept to call it a pulao.

Moong dal pulao recipes

Moong pulao is just mixing of the tasty moong dal (pulse) with the rice while making the pulao. Besides, moong has a special characteristic that it becomes soft, similar to rice when boiled, and does not quickly melt like other pulse or bean. Moong has a special scent that will create a feeling for eating this. This recipe is a very healthy type of food and recommended more for the young lots.

The cooking of moong pulao is not very difficult. Like all other pulao, the rice needs to be half fried. Here, moong dal is half fried once before soaking in the water and then again fried with the rice.

Ingredients for moong dal pulao

• 100 gm Moong dal (pulse)
• 500 gm rice
• 1 teaspoon ginger paste
• 2 pieces of bay leaves
• 2 tablespoons ghee
• 1 teaspoon salt
• 2 teaspoons sugar

Process for moong dal pulao recipes:

Step 1 moong pulao

Wash the rice and drain out the water. Keep the rice aside, half fry moong dal with nothing in a frying pan over medium heat. When the moong flavor comes out switch off the burner and takes off from the pan. Wash it and keep aside.

Step 2 for moong recipe

Put ghee in a deep pan over medium heat. Then add ginger paste and bay leaves. Mix rice and dal altogether. After 1-2 minutes, add rice and moong dal to the ghee. Fry the mixture for 2 minutes. Add water (double quantity of rice and moong) to the rice mixture. Cover with a lid over high heat. After 15 minutes, dim the burner.

Switch off the burner when water is dry. Take off from the pan and serve in a serving dish. Moong pulao is ready to eat. Serve this pulao with any kind of meat or fish or vegetable.

This recipe is perfect for lunch or dinner as a main dish.

Step 3 for pulao

If you like my two pulao recipes please share this recipe with your family and friends.

I love to cook and like to share my delicious food recipes with my beloved friends.

*Happy Cooking*