Pulao, also known as pilaf is a wholesome rice based dish prepared with basmati rice, vegetables, nuts and spices. There's so many ways of making pulao because in general it can be a mixture with anything to your liking. I also feel that pulao is somewhat similar to beriyani rice. Maybe pulao is more of a vegetarian dish and the technique of cooking is easier compared to beriyani, which can be a veg or  non-vegetarian dish.

I kept the technique for pulao simple by using the rice cooker because I didn't want to worry about the rice being under-cooked or burned. I also came up with my own version of the rice dish. I have basic knowledge of flavors, so I enjoy experimenting to spice things up. The ingredients are pretty much what you have at home or easily available anywhere. My only concern is the saffron strands, a little expensive and sold at Indian grocery stores. Other choices for saffron can be a pinch of turmeric, yellow coloring or just do away with it. 

My pantry is stocked with dried herbs and these came in handy for the pulao. As always said, feel free to modify the recipe because I know how exhausting it can be when we have to drive around looking for ingredients. 

This pulao rice is a bond between spices, the magical blend of flavors and the angelic combination of fragrant basmati rice is simply amazing, either vegetable raita,

tomato chutney, 

mutton devil curry 

or lamb yogurt curry

Ingredients

2 cups basmati rice - rinse and drain out excess water

3 tbsp ghee

4 tbsp walnuts - break into 2-3 pieces

3 tbsp raisins

1/2 tbsp ginger paste

1/2 tbsp garlic paste

1/2 tbsp onion paste

1 tomato - chopped

3 green chilies - slices into 3-4 pieces

1 tsp coriander flakes/powder

1 tsp mint flakes/powder 

1 tsp cinnamon powder

1 tsp saffron strands

1 cup coconut milk

2 cups water

1 cup frozen green peas

Salt for taste  

Method

Heat ghee in rice cooker.

Fry walnuts till crispy, remove and keep aside.

Fry raisins in the same ghee till they become plump. Remove and keep aside.

Next sauté ginger, garlic and onion paste in the same ghee.

Add chilies, tomato, rice and coriander, mint and cinnamon powder.

Stir all together for 2-3 mins. 

Then pour coconut milk and water, drop in saffron strands and season with salt.

Gently stir in.

Once rice is cooked, fluff it up.

Lastly combine in green peas.

Before serving, mix in fried walnuts and raisins.  

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