13 Rice Pulao Recipes Fragrant
There’s something magical about the aroma of rice pulao wafting through the house—spices blooming in hot ghee, whole garam masala crackling, and basmati rice soaking up every fragrant note. My love affair with pulao started in my childhood kitchen in Mumbai, where my grandmother would stir a massive pot of vegetable pulao for family gatherings. The scent alone would draw us all in, turning simple rice into a celebration. Those Sundays are etched in my memory, and even today, recreating it brings back that warmth.
Lately, I’ve been experimenting in my own kitchen, tweaking traditional recipes with seasonal twists like adding fresh herbs or nuts for extra fragrance. In a world of quick takeaways, pulao stands out as a wholesome, one-pot wonder that’s both comforting and versatile. Whether you’re feeding a crowd or craving solo indulgence, these fragrant rice pulaos elevate everyday meals with minimal fuss.
Classic Vegetable Pulao
This timeless vegetable pulao is packed with colorful veggies and aromatic spices, making it a perfect side or light meal. Ingredients (serves 4): 1.5 cups basmati rice, 1 onion sliced, 1 carrot diced, 1/2 cup peas, 1/2 cup beans, 2 tbsp ghee, whole spices (1 bay leaf, 4 cloves, 2 cardamom pods, 1 cinnamon stick), 1 tsp cumin seeds, salt to taste, 3 cups water. Rinse rice and soak for 20 minutes. Heat ghee in a pot, add whole spices and cumin until fragrant, sauté onions until golden, add veggies for 5 minutes, then rice, water, and salt. Bring to boil, simmer covered for 15-20 minutes until fluffy.
Light, nutritious, and vegan-friendly, it boosts fiber intake from veggies while the spices aid digestion—ideal for busy weeknights.
Chicken Pulao
Succulent chicken pieces mingle with fragrant basmati for a protein-rich delight. Ingredients (serves 4): 1.5 cups basmati rice, 500g chicken thighs, 1 onion sliced, 2 tomatoes chopped, 2 tbsp yogurt, 2 tbsp ghee/oil, whole spices (bay leaf, cloves, cardamom, cinnamon), 1 tsp ginger-garlic paste, 1 tsp each cumin and garam masala, salt, 3 cups water. Marinate chicken in yogurt, spices, and paste for 30 minutes. Fry whole spices in ghee, add onions, then chicken to brown. Add tomatoes, rice, water; cook covered on low for 20 minutes.
High in lean protein, it supports muscle health and satisfies hearty appetites with its bold, comforting flavors.
Lamb Pulao (Gosht Pulao)
Tender lamb infuses deep richness into spiced rice. Ingredients (serves 4): 1.5 cups basmati rice, 400g lamb chunks, 1 onion sliced, 2 tbsp ghee, whole spices (2 bay leaves, 6 cloves, 4 cardamom, 1-inch cinnamon), 1 tsp each turmeric, coriander powder, ginger-garlic, mint leaves, salt, 3.5 cups water/stock. Sauté whole spices and onions in ghee, add lamb and spices to sear, pour water, simmer 45 minutes until tender. Add soaked rice, cook covered 15 minutes.
Iron-rich lamb promotes energy levels, paired with anti-inflammatory spices for a luxurious, festive dish.
Paneer Pulao
Creamy paneer cubes elevate this vegetarian pulao with a mild sweetness. Ingredients (serves 4): 1.5 cups basmati rice, 200g paneer cubed, 1 onion sliced, 1 bell pepper diced, 2 tbsp ghee, whole spices (bay leaf, cloves, cardamom, cumin), 1 tsp pav bhaji masala, salt, handful cashews, 3 cups water. Fry paneer and cashews golden, set aside. Temper spices and onions, add peppers, rice, water, salt; top with paneer, simmer 18 minutes.
Calcium-packed paneer supports bone health, offering a satisfying, gluten-free meatless option.
Mushroom Pulao
Earthy mushrooms add umami to this quick fragrant rice. Ingredients (serves 4): 1.5 cups basmati rice, 300g mushrooms sliced, 1 onion finely chopped, 2 tbsp oil/ghee, whole spices (cumin, bay leaf, cloves, star anise), 1 tsp black pepper, garlic cloves, salt, 3 cups water. Sauté spices and onions, add garlic and mushrooms until browned. Stir in rice, water, salt; pressure cook 2 whistles or simmer 15 minutes.
Low-calorie mushrooms provide vitamin D and antioxidants, perfect for immune-boosting light lunches.
Coconut Pulao
Tropical coconut milk lends a subtle sweetness and creaminess. Ingredients (serves 4): 1.5 cups basmati rice, 1 cup coconut milk, 1 onion sliced, 1/2 cup carrots/peas, 2 tbsp coconut oil, whole spices (cardamom, cloves, cinnamon), curry leaves, 2 cups water, salt. Temper spices and curry leaves in oil, sauté onions and veggies, add rice, coconut milk, water; cook covered 15-18 minutes.
Heart-healthy coconut fats and hydrating rice make it a refreshing, dairy-free summer staple.
Mint-Coriander Pulao
Fresh herbs burst with green vibrancy and cooling fragrance. Ingredients (serves 4): 1.5 cups basmati rice, 1 cup mint-coriander paste, 1 onion sliced, 1 potato cubed, 2 tbsp ghee, whole spices (cumin, bay leaf, cloves), green chilies, lemon juice, salt, 3 cups water. Blend herbs with chilies. Fry spices and onions, add potato and paste, then rice, water, lemon; simmer 20 minutes.
Herb-packed for detox benefits, it aids digestion and refreshes with vitamin C from lemon.
Jeera Pulao
Simple cumin-forward rice, endlessly versatile. Ingredients (serves 4): 1.5 cups basmati rice, 2 tbsp ghee, 2 tsp cumin seeds, 1 bay leaf, 1 onion sliced (optional), salt, 3 cups water. Heat ghee, crackle cumin and bay leaf, add onions if using, soaked rice, water, salt; boil then simmer low 15 minutes.
Cumin soothes the gut and enhances flavor simply, great for pairing with curries or dals.
Kashmiri Pulao
Fruity and nutty, inspired by Himalayan flavors. Ingredients (serves 4): 1.5 cups basmati rice, 1/4 cup each almonds, raisins, apple slices, 1 onion sliced, 2 tbsp ghee, whole spices (fennel, cardamom, cloves, saffron strands), milk for saffron, salt, 3 cups water. Soak saffron in milk. Fry nuts/raisins, temper spices and onions, add fruits, rice, saffron milk, water; cook 18 minutes.
Saffron’s antioxidants and fruits provide a sweet-savory balance for festive, antioxidant-rich meals.
Matar Pulao (Peas Pulao)
Sweet peas shine in this speedy green pulao. Ingredients (serves 4): 1.5 cups basmati rice, 1 cup fresh/frozen peas, 1 onion sliced, 2 tbsp ghee, whole spices (cumin, bay leaf, cinnamon), 1 tsp garam masala, salt, 3 cups water. Sauté spices and onions, add peas to soften, rice, spices, water; simmer covered 15 minutes.
Peas deliver plant protein and folate, making it a quick, kid-friendly nutrient boost.
Lemon Pulao
Zesty lemon cuts through richness for a tangy twist. Ingredients (serves 4): 1.5 cups basmati rice, juice of 2 lemons, 1 onion sliced, 1 tsp mustard seeds, 2 tbsp oil, whole spices (cloves, cardamom), green chilies, curry leaves, salt, 3 cups water. Temper mustard, spices, onions, chilies, curry leaves; add rice, water, cook 15 minutes, stir in lemon juice post-cook.
Vitamin C from lemon enhances immunity, offering a refreshing, low-fat palate cleanser.
Prawn Pulao
Juicy prawns bring seaside fragrance to rice. Ingredients (serves 4): 1.5 cups basmati rice, 300g prawns cleaned, 1 onion sliced, 2 tomatoes, 2 tbsp oil, whole spices (bay leaf, cloves, cumin), 1 tsp turmeric, ginger-garlic, salt, 3 cups water. Marinate prawns in turmeric and paste. Fry spices and onions, add tomatoes, prawns briefly, then rice and water; cook 12-15 minutes.
Omega-3-rich prawns support heart health in this quick, exotic seafood delight.
Beetroot Pulao
Vibrant pink from beets, earthy and sweet. Ingredients (serves 4): 1.5 cups basmati rice, 2 beets grated, 1 onion sliced, 1 carrot grated, 2 tbsp ghee, whole spices (cumin, cardamom, cloves), 1 tsp fennel powder, salt, 3 cups water. Sauté spices and onions, add beets and carrot 5 minutes, rice, water, fennel; simmer 18 minutes.
Beets’ nitrates boost circulation, creating a stunning, fiber-filled colorful meal.
These 13 fragrant rice pulao recipes are your ticket to effortless, aromatic meals that span vegetarian to meaty delights—grab your basmati, experiment with spices, and let the kitchen fill with magic. Which one will you try first? Share your twists in the comments!
