Instant Pulao Recipe: Perhaps one of the simple and easy pulao recipes can be made in a matter of minutes using leftover rice. It is not only a simple and easy rice recipe, but it is also one of the tasty and flavorful pulav recipes that can be prepared in minutes. This recipe is ideal for a lunch box or a morning breakfast using any leftover rice from the previous day’s lunch or dinner.
Rice-based or pulao recipes are popular in most Indian states. There are thousands of variations to these pulao recipes, but one thing they all have in common is the complexity of the preparations. To address this issue, I’m sharing this quick and easy instant pulao recipe made with leftover rice.
I’ve always been a big fan of flavoured rice or pulao recipes for a quick lunch or dinner. Pulao recipes are a lifesaver, especially when compared to plain rasam or dal rice options. However, it introduces the complexity of using a pressure cooker, such as an instant pot, where if the proportions aren’t correct, it may result in dry or mushy rice. It is certainly not a pleasant experience when it is mushy, as too much moisture may reduce the spice flavour. To address this issue, the best solution is to use pre-cooked rice and combine it with a variety of pulao spices and herbs. Even better if you use leftover rice, which not only saves you money on food waste but also provides you with the best rice option without a lot of moisture. Regardless, I strongly advise you to try this recipe at least once and serve it to your friends and family.
In addition, here are some additional tips, suggestions, and variations to the instant pulao recipe. To begin, I strongly advise using basmati rice for this recipe and avoiding short-grain rice varieties. You can use sona masuri or ponni rice, but long-grain rice is preferable. Second, this recipe isn’t limited to leftover rice; you can make it with freshly cooked rice as well. If you’re going to use freshly cooked rice, make sure it’s completely dry. Finally, the rice is best served with a curd/yoghurt raita, but it can also be served with curry. Mirchi ka salan, in particular, could be an excellent curry option.
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Instant Pulao Recipe Card:
Instant Pulao Recipe
- 1 cup coriander
- 1/2 cup mint / pudina
- 3-4 chilli
- 2-3 clove garlic
- 1 inch ginger
- 3 tsp oil
- 1 tbsp ghee
- 10-15 cashew (halves)
- 1 bay leaf
- 6-7 cloves
- 1 inch cinnamon
- 4 pods cardamom
- 1 tsp cumin
- 1 onion (sliced)
- 1 carrot (finely chopped)
- 1 capsicum (finely chopped)
- 1/2 cup peas
- 10-12 beans (chopped)
- 4 cup leftover rice
- 1 tsp salt
- 1/2 tsp garam masala
- 1/2 lemon juice
How to Make Instant Vegetable Pulao with Leftover Rice:
- To begin making the masala paste, combine 1 cup coriander, 1/2 cup mint, 3 chilies, 2 garlic cloves, and 1 inch ginger in a food processor.
- Without adding water, blend to a coarse paste. Set aside.
- Heat 3 tsp oil and 1 tbsp ghee in a large kadai.
- Fry 10 cashews until they are golden brown. Set aside.
- 1 bay leaf, 6 cloves, 1 inch cinnamon, 4 pods cardamom, and 1 tsp cumin in the same oil Cook until the spices become aromatic.
- Afterward, add 1 onion and sauté until the onions begin to change colour slightly.
- 1 carrot, 1 capsicum, 1/2 cup peas, and 10 beans are now added.
- 2 minutes later, add 1/2 tsp salt and continue to sauté. Cook until it becomes crispy. Vegetables should not be overcooked.
- Cook for 2 minutes, or until the raw flavour has vanished, after adding the prepared masala paste.
- Now add 4 cup leftover rice, 1/2 teaspoon salt, and 1/2 teaspoon garam masala
- Mix well, incorporating all of the masala with the rice.
- Cover and simmer for 5 minutes to allow all of the flavours to blend.
- 1/2 lemon juice and fried cashews Combine thoroughly.
- Finally, serve the instant pulao with the cucumber raita.
If you want to make cucumber raita, here's the recipe.
- To begin, combine 1 cup curd and 1 cup water in a mixing bowl.
- Whisk the curd until it has a silky smooth texture.
- Add 1/2 onion, 1/2 cucumber, 1/2 carrot, 2 tablespoons coriander, 1 chilli, 1/2 teaspoon cumin powder, and 1/4 teaspoon salt
- Mix everything together thoroughly.
- Cucumber raita is now ready to serve with pulao, biryani, or paratha.
- To begin, add vegetables of your choice to make it nutritious.
- Also, if you’re using tomato and vegetables, you can skip the lemon juice.
- Additionally, using leftover rice helps to keep the pulao from becoming sticky.
- Finally, the instant pulao recipe is delicious when packed in a lunch box.
What is the distinction between biryani and pulao?
Biryani is prepared using the draining method of cooking, which entails par-boiling the rice in water, then draining, drying, and layering it. Pulao is made using the absorption method, which means that all of the water or stock is absorbed by the rice and vegetables in the dish.
Is veg pulao nutritious?
The health benefits of vegetable pulao
Vegetable pulao is high in fibre and can keep you full for several hours. This dish, in addition to fibre, can provide a variety of other essential nutrients. The variety of vegetables, such as beans, paneer, peas, and carrots, increases the nutrient value.
Which rice is best for pulao?
Image of instant pulao basmati rice
Rice: Basmati rice is typically used to make vegetable pulao. If you don’t have any, just use any other type of rice. Depending on the rice, you may need to adjust the water. Pulao masala: For a more aromatic veg pulao, combine onions, ginger, garlic, mint, cinnamon, and cardamoms in a paste.
Is basmati rice superior to parboiled rice?
This means that the basmati rice is primarily concerned with flavour and aroma. So, when it comes to nutrition value, basmati rice easily outperforms parboiled rice. Healthy and tasty rice is always preferable to just healthy rice.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.