Pulao is one of our favourites and I make it at least once every two weeks. It doesn’t always have to be some special occasion to make pulao in my home. Husband loves flavoured rice in any form and he is always up for it. In a way, it makes my life also easier. So it is always a win-win for us. Both of us have fond memories of childhood related to pulao. Back in those days pulao used to be a must during winters. With all the fresh seasonal vegetables like cauliflower, peas, and carrots, the pulao used to be so special. I used to wait for the winter so that mom would make pulao. My Mom makes fresh masala paste for the pulao, unlike dry spice powder. It gives altogether a different rustic flavour to the dish.
Do you want me to share my Mom’s pulao recipe ??? Leave a comment here and I would love to share with you all. I make my Mom’s Pulao when I really feel nostalgic and miss my Mom’s food. Things are a little bit different now. With those winter vegetables being available all through the year, the excitement of having seasonal vegetables has subsided. The taste is also not the same because of all those pesticides and artificial technologies used in growing vegetables today. But the love for Pulao is still intact. Being a lazy me, I sometimes go for shortcuts and use readymade masala powder. Now coming down to this recipe, this recipe works really well when you don’t want a rich and heavy dish yet something different and festive. I haven’t used any biryani powder or masala. All I have used is whole garam masala. Ghee, Dry fruits, Kewra Water and rose water gives this pulao its aroma and makes it different. I am making this for the Diwali party, because its light, aromatic and festive enough for the occasion.
https://www.youtube.com/watch?v=AzrOC9wAnfw&feature=youtu.be
