At Saagar Phuket, we believe that every grain of rice tells a story — and when it comes to pulao, that story is one of warmth, aroma, and togetherness. This classic Indian dish has been loved for generations, cherished for its simplicity and versatility.
Whether served as a main course or a flavorful side, pulao holds a special place in Indian cuisine — and now, it’s winning hearts in Phuket too.
A Brief History of Pulao
The origin of this dish can be traced back to ancient Persia, where it was known as pilaf. Traders and travelers carried the recipe to India centuries ago, where it evolved into various regional versions. In the Mughal era, pulao became a royal favorite, often cooked with saffron, dry fruits, and ghee.
In India today, you’ll find dozens of variations — from Kashmiri pulao topped with nuts and fruits to spicy vegetable pulao cooked with herbs and chilies. Each version reflects the local flavors and ingredients of the region it comes from.
Ingredients for this Dish
The beauty of pulao lies in its simplicity. You don’t need rare ingredients — just good rice, fresh vegetables, and the right mix of spices.
Basic Ingredients:
- 2 cups basmati rice (soaked for 30 minutes)
- 1 large onion (thinly sliced)
- 1 cup mixed vegetables (peas, carrots, beans, potatoes)
- 2 green chilies (slit)
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2 cloves
- 1 cinnamon stick
- 1 teaspoon garam masala
- 2 tablespoons ghee or oil
- Salt to taste
- Fresh coriander for garnish
Step-by-Step Recipe
1. Prepare the Rice
Wash and soak the basmati rice for 30 minutes. This helps the grains cook evenly and stay separate.
2. Fry the Spices
In a deep pan or cooker, heat ghee and add cumin seeds, bay leaf, cloves, and cinnamon. Let the spices release their aroma.
3. Sauté the Onions and Vegetables
Add sliced onions and sauté until golden brown. Then mix in the chopped vegetables and green chilies. Cook for a few minutes until the vegetables soften slightly.
4. Add Rice and Water
Add the soaked rice and gently mix. Pour in double the amount of water (for example, 2 cups rice = 4 cups water). Add salt and garam masala.
5. Cook to Perfection
Cover and cook on low flame until the rice is tender and all the water has been absorbed. Fluff it gently with a fork, garnish with fresh coriander, and your fragrant pulao is ready to serve.
At Saagar Phuket, our chefs often finish the dish with a drizzle of ghee for extra aroma and richness.
Popular Variations of Pulao
There are many delightful variations across India — each one unique and delicious:
- Veg Pulao: The most popular version, made with mixed vegetables, herbs, and mild spices. Perfect for a wholesome vegetarian meal.
- Vegetable Pulao: A colorful medley of peas, carrots, beans, and potatoes cooked with basmati rice and garam masala.
- Kashmiri Pulao: A royal-style rice dish from the Kashmir Valley, featuring dry fruits, saffron, and pomegranate seeds for a sweet and aromatic touch.
- Paneer Pulao: A creamy variation made with cubes of paneer (Indian cottage cheese) and gentle spices — rich, flavorful, and protein-packed.
At Saagar Phuket, we prepare each variation with a balance of traditional Indian flavor and a touch of Phuket’s local charm.
Serving Suggestions
- With raita (yogurt dip) for a cooling balance
- Alongside spicy paneer curry or dal makhani
- Paired with crisp papad and tangy pickle for an authentic Indian experience
At Saagar Phuket, our vegetable pulao is often served with refreshing cucumber raita and mango pickle — a combination that perfectly complements the spice and aroma of the rice.
FAQs
1. What is Pulao?
Pulao is a fragrant rice dish cooked with spices, vegetables, or meat, known for its light texture and balanced flavor.
2. How to Make this dish?
Sauté spices and vegetables in ghee, add soaked basmati rice and water, and cook until fluffy and aromatic.
3. How to Make Veg Palao?
Veg palao is made with mixed vegetables, basmati rice, and mild spices, offering a colorful and nutritious meal.