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  • Preeti Shridhar

Festive Pulao

I made this Pulao as my son had been insisting that I try biryani with a mix of our biryani masala and butter paneer masala. He is of the opinion that these to Masalas take biryani to all together another level. Here I would like to mention that he is a big fan of our biryani masala. Since I didn't have time to make biryani I made a Pulao and I must admit my son is right. The combo did enhance the flavour. So if you are looking for a new flavor do try this combo of Biryani masala and butter Paneer Masala. You can order these spice mixes from here : Since the festival season is around I have used nuts and raisins in the Pulao and named it Festive Pulao. The Pulao tasted much better the next day. The flavor profile had deepened. The best part is we didn't even feel the need of raita. It was good on its own. If you are traveling it's the right companion.

Ingredients Rice 3/4 cup Onions 2 small sliced. Ginger 2 tsp grated Red bell pepper 1 Cashew nuts 2 tbsp Raisins 1 tbsp Coconut chips 2 tbsp Bay leaf 2 Whole red chili 1 Cumin seeds 1 tsp Ghee 2 tbsp Asaefotida a pinch Biryani masala 1 tbps Butter Paneer 1/2 tbsp


Salt to taste Lemon juice 2 tsp Coriander chopped 1 tbsp Method

  1. Wash and soak rice for 30 minutes.

  2. Heat ghee in a deep pan.

  3. Fry cashew nuts ,raisins and coconut chips, keep them aside.

  4. In the same ghee add asaefotida and cumin .

  5. Once cumin crackles add Bay leaf, whole red chili and onions.

  6. Fry onions till they soften and turn slightly pink.

  7. Now tip in ginger and bell peppers.

  8. Saute till onions turn golden.

  9. Add in biryani masala and butter paneer masala.

  10. Mix well. Add salt also.

  11. Drain the rice and add to the mixture.

  12. Carefully toss so that rice is coated with ghee.

  13. Now add 11/2 cups of water.

  14. Bring it to a boil.

  15. Cover and cook on low heat till the rice gets cooked.

  16. Remove it from heat.

  17. After 10 minutes fluff with fork, taste and adjust salt.

  18. Mix in lemon juice and coriander .

  19. Garnish with fried cashew nuts , raisins and coconut chips.

  20. Serve hot with raita and papad.


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