This quick and easy Masala Pulao is perfect for those days when you want a flavorful and satisfying meal without spending hours in the kitchen. Packed with vibrant vegetables, aromatic spices, and the goodness of basmati rice, this dish is a crowd-pleaser. Follow this recipe to whip up a delicious pulao in no time!
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Heat oil in a pan and add mustard seeds. Let them splutter.
Add chopped onions and curry leaves. Sauté until onions turn golden brown.
Mix in ginger garlic paste and green chilly paste. Cook for a minute until the raw smell disappears.
Add chopped tomatoes, turmeric, red chilly powder, garam masala, coriander powder, and salt. Cook until the tomatoes soften and the spices are well blended.
Add green peas, peanuts, capsicum, and carrot. Stir well and cook for 2-3 minutes.
Pour water into the pan and bring it to a boil.
Add soaked basmati rice and mix gently. Cover the pan and cook on low heat until the rice is fully cooked and the water is absorbed.
Garnish with coriander leaves and serve hot.
Use fresh vegetables for better flavor and texture.
Adjust the spice level according to your preference by increasing or decreasing the green chilly paste and red chilly powder.
Soak the basmati rice for at least 30 minutes to ensure it cooks evenly and absorbs the flavors.
Can I use regular rice instead of basmati rice?
Yes, you can use regular rice, but basmati rice gives a more aromatic and flavorful result.
Can I skip peanuts in the recipe?
Yes, peanuts are optional and can be skipped if you have allergies or prefer not to use them.
How can I make this dish spicier?
You can increase the quantity of green chilly paste or red chilly powder to make the dish spicier.
Can I add other vegetables to this pulao?
Absolutely! You can add vegetables like beans, cauliflower, or potatoes to enhance the dish.
How do I store leftover pulao?
Store leftover pulao in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
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