How to Make Pulao 5 Ways – Step-by-Step Recipes & Cooking Guide

Pulao, also known as pilaf in some parts of the world, is a fragrant, colorful, and wholesome rice dish enjoyed across India and beyond. Whether it’s a quick weekday meal, a Sunday family lunch, or a festive gathering, pulao fits into every occasion.

What makes pulao truly special is its versatility — it can be made with vegetables, chicken, paneer, peas, dry fruits, or even with sweet flavors for a royal touch.

In this detailed guide, you’ll learn:

The Story Behind Pulao

The word “Pulao” comes from the Persian word pilāv, and it is believed to have traveled to India through Persian and Central Asian influences. Over centuries, Indian cooks adapted it with local spices, seasonal vegetables, and regional flavors, giving birth to countless variations — from the light and subtle vegetable pulao of North India to the rich Kashmiri pulao adorned with fruits and saffron.

Why Pulao is So Loved

1. Quick to make – Most pulao recipes are ready within 30–40 minutes.

2. One-pot convenience – Minimal cleanup after cooking.

3. Versatility – Works for lunch, dinner, or even special occasions.

4. Customizable – Easily adaptable to vegetarian, non-vegetarian, vegan, or gluten-free diets.

5. Nutritious – Depending on the ingredients, it can be rich in fiber, protein, and antioxidants.

Key Ingredients for Any Pulao

While recipes differ, these core ingredients are found in most pulao versions:

• Rice – Aged basmati rice is preferred for its long, fluffy grains and fragrance.

• Cooking fat – Ghee for richness, oil for a lighter option, or coconut oil for a South Indian touch.

• Whole spices – Bay leaf, cloves, cinnamon, cardamom, and black peppercorns add depth.

• Aromatic base – Onion, ginger, and garlic form the flavor foundation.

• Main ingredients – Vegetables, meat, paneer, peas, or dry fruits.

• Liquid – Water or stock (vegetable, chicken, or mutton).

• Seasonings – Salt, mild spices, or herbs for flavor balance.

Pro Tip: Rinse rice 3–4 times until water runs clear, then soak for 20–30 minutes. This removes excess starch and prevents clumping.

Cooking Methods for Pulao

You can make pulao using:

1. Stovetop in a pot – Traditional method for best flavor.

2. Pressure cooker – Speeds up cooking, especially for non-veg pulao.

3. Electric rice cooker – Easy and hands-off.

4. Instant Pot – Modern, convenient, and precise.

1. Vegetable Pulao – The Classic Everyday Version

Vegetable pulao is light, colorful, and packed with seasonal veggies. It’s ideal for tiffin boxes and family meals.

Ingredients (Serves 3–4):

• 1 cup basmati rice (soaked)

• 2 tbsp ghee or oil

• Whole spices: 1 bay leaf, 3 cloves, 1 cinnamon stick, 2 cardamoms

• 1 medium onion, sliced

• 1 tsp ginger-garlic paste

• 1½ cups mixed vegetables (peas, carrots, beans, cauliflower, capsicum)

• 2 cups water

• Salt to taste

• Fresh coriander for garnish

Steps:

1. Heat ghee in a pot. Add bay leaf, cloves, cinnamon, and cardamoms.

2. Add onion and sauté until light golden.

3. Stir in ginger-garlic paste and cook for a minute.

4. Add vegetables and salt; cook for 3–4 minutes.

5. Add soaked rice, mix gently, then pour in water.

6. Cover and cook on low flame for 12–15 minutes.

7. Rest for 5 minutes before serving. Garnish with coriander.

Nutritional Benefit: Rich in fiber, vitamins, and minerals. A wholesome vegetarian meal.

2. Chicken Pulao – A Hearty Non-Veg Favorite

Chicken pulao is perfect for days when you crave something satisfying but don’t want the heaviness of biryani.

Ingredients:

• 1 cup basmati rice (soaked)

• 250g chicken pieces

• 2 tbsp ghee or oil

• Whole spices: 1 bay leaf, 4 cloves, 1 cinnamon stick, 2 cardamoms

• 1 onion, sliced

• 1 tsp ginger-garlic paste

• 1 tomato, chopped

• 2 cups chicken stock or water

• Salt & pepper

• Coriander leaves

Steps:

1. Heat ghee, add whole spices, and sauté.

2. Add onion and cook until golden.

3. Stir in ginger-garlic paste.

4. Add chicken, salt, and pepper; cook until lightly browned.

5. Add tomato and cook until soft.

6. Add rice and stock; cover and cook 15 minutes.

7. Rest and garnish.

Nutritional Benefit: High in protein and minerals, perfect for a balanced diet.

3. Paneer Pulao – Creamy & Protein-Rich

Paneer pulao is mild, creamy, and a vegetarian’s delight.

Ingredients:

• 1 cup basmati rice (soaked)

• 150g paneer cubes (lightly fried)

• 2 tbsp ghee

• Whole spices

• 1 onion, sliced

• 1 cup mixed vegetables (optional)

• 2 cups water

• Salt

Steps:

1. Fry paneer until golden; set aside.

2. Heat ghee, add spices, then onion.

3. Add vegetables (if using) and salt.

4. Stir in rice, then add water.

5. Cook covered until almost done.

6. Add paneer, cover 2 more minutes, then serve.

Nutritional Benefit: Rich in protein, calcium, and healthy fats.

4. Kashmiri Pulao – Sweet & Royal

Kashmiri pulao is a festive dish with saffron, dry fruits, and fresh fruits.

Ingredients:

• 1 cup basmati rice (soaked)

• 2 tbsp ghee

• Whole spices

• 1 onion, sliced

• ½ cup mixed dry fruits

• ½ cup fresh fruits (pomegranate, apple, pineapple)

• 2 cups water

• Saffron milk

• Sugar (optional)

• Salt

Steps:

1. Fry dry fruits in ghee; set aside.

2. Add spices and onion; sauté.

3. Add rice, salt, sugar, saffron milk, and water.

4. Cook until done.

5. Garnish with dry and fresh fruits.

Nutritional Benefit: Packed with antioxidants, vitamins, and healthy fats.

5. Matar Pulao – Simple & Sweet

A quick, fuss-free pulao with the natural sweetness of peas.

Ingredients:

• 1 cup basmati rice (soaked)

• 1 cup green peas

• 2 tbsp ghee

• Whole spices

• 1 onion, sliced

• 2 cups water

• Salt

Steps:

1. Heat ghee, add spices, then onion.

2. Add peas and salt; cook briefly.

3. Add rice and water.

4. Cook covered until done.

Nutritional Benefit: Rich in plant protein, fiber, and antioxidants.

Regional Variations of Pulao in India

• Hyderabadi Pulao: Mild yet aromatic, sometimes with coconut milk.

• Bengali Mishti Pulao: Slightly sweet, often served with rich curries.

• South Indian Pulao: Uses curry leaves, coconut, and mild spices.

• Awadhi Pulao: Rich, saffron-infused, and royal.

Extra Tips for Perfect Pulao

• Use aged basmati rice for the best results.

• Keep stirring minimal to prevent breaking grains.

• Rest pulao for 5–10 minutes after cooking for flavors to settle.

• Adjust spice level according to personal preference.

Serving Suggestions

• With Raita: Mint, cucumber, boondi, or onion raita.

• With Curries: Paneer butter masala, chicken curry, or dal fry.

• With Sides: Papad, pickle, and salad.

FAQs About Making Pulao

1. Can I make pulao without soaking the rice?
Yes, you can, but soaking for 20–30 minutes helps remove extra starch, prevents sticking, and results in longer, fluffier grains. If you skip soaking, slightly increase water and monitor cooking to prevent undercooked rice.

2. What’s the main difference between pulao and biryani?
Pulao is cooked by combining rice, spices, and other ingredients together in one pot, making it simpler and quicker. Biryani involves par-cooking rice, layering it with marinated meat or vegetables, and slow-cooking for richer, deeper flavors.

3. Can I make pulao in an Instant Pot?
Yes! Sauté spices, onions, and main ingredients in the Instant Pot’s sauté mode, then add rice and liquid. Cook on manual high pressure for 5 minutes, followed by natural release for perfect, fluffy pulao.

4. How can I store leftover pulao?
Cool completely before storing in an airtight container in the fridge for up to 2 days. To reheat, sprinkle a little water over it and warm on low flame or in a microwave to restore moisture.

5. Is pulao healthy?
Yes, especially when made with vegetables, whole spices, and moderate oil. It’s a balanced meal with carbs, fiber, and vitamins. Choosing brown rice or adding lentils can boost its nutritional value even further.