Chef Ranveer Brar’s Masala Pulao Is A Hearty Meal

Indians are obsessed with pulao. Pulao is not just not simple rice but a complete meal in itself. Be it a happy family treat or guests coming over, pulao just fits right. It has so many whole and ground spices with veggies. One can serve it with raita or any other dish or just without anything. A pulao will never disappoint you. 

Have you ever had a masala pulao?? If not, we have brought a recipe of masala pulao shared by chef Ranveer Brar. This masala pulao has spices, and vegetables and goes best with the raita of your choice. Here’s how you can make this pulao for a hearty meal at home. 


For Ginger Green Chili Paste  

  • ½ inch ginger (peeled and sliced)
  • 2 Green chilies (less spicy & cut into half)  
  • Salt to taste

For Masala Pulao 

  •  2 tbsp ghee
  • 1 tbsp oil 
  • 5 to 6 black peppercorns 
  • 1 black cardamom 
  • ½ inch cinnamon stick 
  • 1 bay leaf 
  • ½ tsp cumin seeds 
  • 4 medium onions (sliced)
  • Prepared Ginger Green chili paste 
  • 2 medium potatoes (peeled and diced)  
  • 2 medium carrots (peeled and diced)
  • 1 medium cauliflower (cut into florets)
  • ⅓ cup curd (beaten)
  • ½ tsp turmeric powder 
  • 1 tsp degi red chili powder 
  • 1 tsp coriander powder 
  • Salt to taste 
  • 6 to 7 cashew nuts 
  • 1 ½ tsp kewra water 
  • 2 cups water 
  • Salt to taste 
  • 6 to 7 french beans (chopped)
  • ⅓ cup fresh green peas 
  • 3 cups basmati rice (soaked for 20 minutes) 
  • Water as required 

For Tadka  

  • 1 tbsp ghee 
  • 1 green chili (slit)
  • ½ medium tomato (diced)
  • 5 to 6 cashewnuts
  • Pinch of degi red chili powder 
  • Salt to taste 
  • Coriander Sprig for garnish


For Ginger Green Chili Paste  

  • In a mortar pestle, add ginger, green chili, and salt to taste and make a coarse paste. 
  • Keep it aside for further use.  

For Masala Pulao  

  • In a handi, add oil, and ghee, once it’s hot, add black peppercorns, black cardamom, cinnamon stick, bay leaf, and cumin seeds and let it splutter well.  
  • Add onions and sauté it until light golden brown in color.  
  • Add prepared ginger green chili paste and sauté it for 1-2 minutes on moderate heat. Add potatoes, carrots, and cauliflower and sauté for a while.  
  • Add curd, turmeric powder, degi red chili powder, and coriander powder, and sauté for a few minutes. Add salt to taste, cashewnut, kewra water and mix well.  
  • Add water, salt to taste, french beans, and green peas and mix it well. Now, add basmati rice, water, and mix.  
  • Cover it with the lid and cook on moderate heat for at least 15 to 20 minutes. 
  • Once the rice gets cooked well, turn off the flame and keep it aside for resting. 
  • Transfer it into a serving dish with prepared raitas and garnish it with prepared tadka and coriander sprig.