By Akanksha
May 15, 2026
Cooked with coconut milk instead of water, this pulao has a creamy texture and subtle tropical flavour.
Afghanistan’s iconic pulao combines rice with caramelised carrots, raisins, and tender meat for a sweet-savoury flavour.
A royal Mughlai delicacy, moti pulao traditionally featured edible “pearls” made from egg yolk or silver coated ingredients.
Loaded with vegetables, nuts, fruits, and aromatic spices, navratan pulao is a rich festive dish fit for celebrations.
Simple yet comforting, peas pulao combines fluffy basmati rice with sweet green peas and fragrant whole spices.
A humble but flavourful dish from Awadhi cuisine, tahari is usually made with potatoes and mild spices for a comforting one pot meal.
Cooked in rich meat stock or yakhni, this pulao is subtly spiced, deeply aromatic, and especially popular in Kashmir and North India.
This vibrant sweet pulao is flavoured with saffron, sugar, nuts, and dried fruits, making it a festive favourite.