Easy Indian Vegetable Pulao (Pilaf)

Quick & Easy Indian Pulao

This recipe is quick and easy that Curry Boy can handle it all by himself without any help from me. He said:’Actually, this is even more easy cooking than my normal sabzi(vegetable curry).’

It’s true! When he cooks subji, he needs to cut all the potatoes and carrots into small pieces, cooks the masala sauce separately, which can take much more time. But pulao is a different way of cooking. He just needs to grate the carrots(much quicker than cutting!) and no prep work for the peas. Also, he doesn’t need to cook masala sauce. Just adds everything together, cooks for 10 mins, waits for 10 more mins, and it’s done!

Indian Pulao/Pilaf Video Recipe

What’s the Difference Between Fried Rice, Pilaf(Pulao) and Biryani?

First, let me explain what is Pilaf/Pulao, some readers may not be familiar with it.

Pilaf is American English, British English is Pilau, German is Pilaw, the Japanese call it ピラフ (pi-la-fu). And in India, there is a similar delicacy called Pulao.

At first, I thought they were the same thing: Chinese fried rice, if added butter, it’s called Pilaf.

In fact, Pilaf/Pulao is not the same as fried rice, the difference lies in the cooking method. Fried rice is stir-fried, while Pilaf/Pulao is cooked in broth/seasoned soup without frying.

So, is Pilaf/Pulao in Indian cuisine called Biryani?

The answer is : NO.

Don’t confuse Pulao with Biryani, as Indian will tell you they are different. I searched online and found that there is indeed a difference between the two. Although the materials are similar, the methods are different.

Fried Rice ≠ Pilaf/Pulao ≠ Biryani

Difference 1: Different cooking methods

Pulao = Vegetables + rice + spices, cooked together in a large wok.

Biryani = Seasoned and half-cooked meat // rice //onion –> repeat as layers, cooked slowly in the oven over low heat.

Difference 2: Different main materials

Pulao : Mainly uses vegetables. But some people like to add meat in it.

Biryani : Mostly use meat. Chicken, mutton, and beef are very common, but vegetables have become more popular in recent years.

Difference 3: Different spices

Pulao : No turmeric or even masala spice, so the colour of the rice is creamy white.

Biryani : Because the spices are added, including turmeric, it is brownish yellow when cooked.

It can be seen that Pulao is cooked together, so it is fast and simple; Biryani needs more time to cook slowly in the oven, so that the flavour of spices can be absorbed by the rice. I have eaten both Pulao and Biryani. My experience tells me that Pulao can be eaten every day, but Biryani cannot, because the spices are very strong and quite spicy. For me, I can eat it occasionally.

A big pot of Indian vegetable pilaf (pulao). — A big pot of pulao plus dal soup. It’s enough for us to eat 2 times.

Ingredients

Serves 4

2 cups Basmati rice
2 ½ cups water
1 cup frozen peas
2 carrots
1 onion, sliced
½ thumb-sized ginger, minced
3 cloves garlic, crushed
2 tbsp ghee or vegetable oil
Whole spice
- 2 tsp cumin seeds
- 2 tsp mustard seeds
- 5 cardamom pods
- 5 cloves
- 1 red chilli
Ground spice and seasoning
- 3-4 tsp coriander powder
- 1 tsp garam masala
- 1 tsp salted vegetable bouillon powder
- 1 tsp salt (to taste)
- black pepper
a handful of roasted cashew, crushed
1 handful of coriander
1 tbsp lemon juice

How to Make Indian Vegetable Pulao (Pilaf)

Soak the basmati rice for 30 mins, rinsed and drained. Coarsely grate the carrot.
Heat the ghee/oil in a big frying pan, fry all the whole spices until fragrant.
Add onions, garlic and ginger, sauté until the onions softened and translucent.
Stir in the grated carrots and frozen peas, season with ground spice and seasoning. Keep stir-frying.
Add rice, water and stir well. Cover with a lid and cook for 10 minutes over low heat. Remove from the heat but keep the lid on, let it continues cooking for a further 10 minutes.
Fluff the rice, add cashew and coriander. Freshly squeeze in lemon juice before serving.