By Anu on March 11, 2002
"This is my very own, 100% original recipe for an authentic Indian "pulao". The word "pilaf" is distortion of the word "pulao" which simply means a rice dish cooked with veggies and spices. This tastes great with a spicy raita, or with plain yogurt. Using margarine makes this a vegan."
Serving Size: 1 (158 g)
Servings Per Recipe: 1
"This was beeeeautiful! I increased the servings to 4, I soaked the rice for about 20 minutes before using. It was delicious hot and superb cold... this is certainly going to be used by me veeery often. Thanks Anu!"
"I really liked this. It was a really yummy pulao, and easy to do. My only quibble is that the rice cooking times were off for me, but otherwise this was gold."
"I hate to do this, but this was okay. I did exactly as written and mine turned out "soggy" and bland. It smelled wonderful when I was sauteing the rice with the spices and while it simmered. I'm not sure what happened. I will try to make this again and see how it turns out the 2nd time. I always like to try something twice just incase I missed something the first time. It almost seemed like there was too much water."
"I agree with everyone else. This dish smells fabulous and tastes even better. Very simple to do. Just count the cloves you put in so you can fish them out--not so lovely to bite into one."
"This turned out magnificent. My honey and I ate it all up. Will do again."
"That is the perfect title for this recipe..."Aromatic"! My kids thought I was making some sort of baked good, it smells devine! Had this last night with curry chicken and roti. Thanks for the wonderful recipe Anu! :)"
"This is a really easy and tasty recipe. After saute-ing the rice with the onions and the spices, I cooked the mixture in a rice cooker with the right amount of water. It turned out great."
"Great. Very nice way to use up veggies on hand. I also added a little chopped capsicum which I had. Easy to make. I doubled the recipe and ate the entire thing with yoghurt alongside;)"
"Lovely recipe Anu, I use all ingredients in the pulao I make except that I use ginger-garlic paste and use a chicken/vegetable stock cube instead of the salt. I saute them with the onions I also add some chopped coriander leaves as garnish (I sometimes add it before cooking too for a differece in flavour. :)Fay "
"This is the FIRST Zaar recipe I made for 2003! Anu, you are a treasure, you know. I mean it. I just had to make something of yours today, coz I want to make your recipes all through the year! And so, at 11pm, I stepped into my kitchen and made this. WOW! Not just aromatic, it was very tasty too, topped with a dollop of chilled cold yogurt; this is "Best" served hot! Loved it, thanks for sharing! HAPPY NEW YEAR! I look forward to a bounty of recipes from you all through 2003! May all your dreams come true in 2003. May you attain success as deep as the depth of the ocean and as high as the pristine blue endless sky. May God Bless you!"