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Burmese Pulao by Shireen Anwer

Home » Written Recipes » Recipes » Main Course » Fast Food » Burmese Pulao by Shireen Anwer
Burmese Pulao by Shireen Anwer

Recipe Description

The Burmese Pulao by Shireen Anwer is an aromatic and flavorful rice dish enriched with tender meat, fragrant spices, and a unique Burmese twist. This hearty pulao combines the comfort of traditional flavors with a hint of exotic ingredients, making it perfect for family meals and festive occasions.

Serving Details

  • Servings: 6
  • Serving Size: 1 bowl

Cooking Time

  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes
  • Total Time: 1 hour

Nutritional Information (Per Serving)

  • Calories: 450 kcal
  • Protein: 22 g
  • Fat: 15 g
  • Carbohydrates: 55 g
  • Fiber: 4 g
  • Sodium: 520 mg

Ingredients

  • 2 cups basmati rice, washed and soaked for 30 minutes
  • 500 g chicken or beef, cut into pieces
  • 2 medium onions, thinly sliced
  • 2 tomatoes, chopped
  • 1 cup coconut milk
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 2-3 green chilies, slit
  • 4 tablespoons cooking oil
  • 1 teaspoon garam masala
  • Fresh coriander leaves, chopped (for garnish)
  • Salt to taste
  • 3 cups water

Instructions

Step 1: Sauté the Onions

Heat oil in a large pot and sauté the sliced onions until golden brown. Remove half of the onions and set aside for garnish.

Step 2: Cook the Meat

Add ginger-garlic paste to the pot and stir. Add the chicken or beef pieces and cook until they change color. Mix in the tomatoes, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Cook until the tomatoes soften and the oil separates.

Step 3: Add Coconut Milk and Spices

Pour in the coconut milk, green chilies, and garam masala. Cook on low heat for 5-7 minutes to allow the flavors to meld.

Step 4: Cook the Rice

Add the soaked and drained rice to the pot, along with 3 cups of water. Bring to a boil, then reduce the heat to low. Cover and let it simmer until the rice is fully cooked and the water is absorbed.

Step 5: Garnish and Serve

Fluff the rice gently with a fork. Garnish with fried onions and fresh coriander leaves. Serve hot with raita or a fresh salad.

FAQs

Can I use beef instead of chicken for Burmese Pulao?

Yes, you can substitute chicken with beef. Adjust the cooking time accordingly as beef takes longer to cook than chicken.

What can I serve with Burmese Pulao?

Burmese Pulao pairs well with cucumber raita, mint chutney, or a side of fresh salad.

Can I use canned coconut milk?

Yes, canned coconut milk works perfectly for this recipe. Make sure to shake the can before using for an even consistency.

How can I make the pulao spicier?

Increase the amount of green chilies or red chili powder for a spicier flavor. You can also add a pinch of crushed red chili flakes.

Can I prepare this pulao in advance?

Yes, you can prepare Burmese Pulao in advance. Reheat it on low heat with a splash of water to retain its moisture.

Is it possible to make this pulao vegetarian?

Absolutely. Replace the meat with vegetables like carrots, peas, and potatoes. Use vegetable stock instead of water for added flavor.

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