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BM# 63: Journey through the Cuisines 

Week 2: Rajasthani Cuisine 

Day 10: J for Jaipuri Pulao

Today I have a easy to make, colorful and delicious rice dish. Being a south Indian, I am attracted to rice dishes like a magnet and so J is for Jaipuri Pulao it is. This is a great dish to make on a busy weeknight or to serve at a fancy party.

Recipe is from this You Tube video by Ruchi Bharani. Cooked basmati is tossed with colorful veggies and a freshly ground spice paste. So once you have the spice paste ready, the recipe comes together in no time.

Original recipe has grated paneer, but I added some cooked kidney beans instead to make it more wholesome and complete meal. But you can add chickpeas or tofu. I served the rice with a spicy banana pepper curry.

Recipe by Ruchi Bharani:

Print Recipe
Jaipuri Vegetable Pulao Yum
Recipe to make Jaipuri Vegetable Pulao. Colorful, delicious and easy to make. This is a great dish to make on a busy weeknight or to serve at a fancy party.
Jaipuri Vegetable Pulao
Course main course
Cuisine rajasthani
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Basmati Rice
  • 1 cup Mixed Vegetables (I used carrot, green beans, broccoli, green peas)
  • 1 tbsp Cashews
  • 1 tbsp Raisins
  • 2 tbsps Cilantro , chopped
  • 1 cup Paneer beans cubes or Cooked (I used kidney )
  • 1 tbsp Butter
  • 2 pods Cardamom
  • 1 Cinnamon " stick
  • 3 ~ 4 Peppercorns
  • 2 Cloves
  • 1 Bay leaf
  • To taste Salt
For the Spice Paste:
  • 1 Onion Small , chopped
  • 2 ~ 3 Chilies Green , chopped
  • 1 Ginger " , grated
  • 1 tsp Coriander Ground
  • 1 tsp Cumin Ground
  • 1 tbsp Cream
Course main course
Cuisine rajasthani
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Basmati Rice
  • 1 cup Mixed Vegetables (I used carrot, green beans, broccoli, green peas)
  • 1 tbsp Cashews
  • 1 tbsp Raisins
  • 2 tbsps Cilantro , chopped
  • 1 cup Paneer beans cubes or Cooked (I used kidney )
  • 1 tbsp Butter
  • 2 pods Cardamom
  • 1 Cinnamon " stick
  • 3 ~ 4 Peppercorns
  • 2 Cloves
  • 1 Bay leaf
  • To taste Salt
For the Spice Paste:
  • 1 Onion Small , chopped
  • 2 ~ 3 Chilies Green , chopped
  • 1 Ginger " , grated
  • 1 tsp Coriander Ground
  • 1 tsp Cumin Ground
  • 1 tbsp Cream
Jaipuri Vegetable Pulao
Instructions
  1. Make the Masala paste: Grind onion, green chilies, ginger, ground coriander, ground cumin along with thew cream into a smooth paste.
  2. Cook Rice: Wash and soak rice for at least 30 minutes. Then cook rice with enough water, make sure that the rice grains are separate. Let cool.
  3. Boil or steam mixed vegetables until tender. Keep ready.
  4. Heat butter in a pan, add the whole spices and once the spices turn aromatic, add cashews and raisins and cook till the cashews turn golden.
  5. Add the mixed vegetables and saute for 3~4 minutes. Next add the masala paste and cook till it doesn't smell raw anymore, about 3~4 minutes.
  6. Add the cooked rice and gently mix to coat the grains with masala. Season with salt and mix well.
  7. Serve with a spicy curry and/ or raita.
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24 thoughts on “Jaipuri Vegetable Pulao”

  1. Love that spicy paste. It will come in handy for other curries and recipes as well. Great share.

  2. I didn’t know there was a Jaipuri pulao dish. It sounds flavofful and looks really colorful with that medley of vegetables.

  3. That is a colorful bowl of rice. So do you add the masala along with rice or saute the masala with veggies and then add the rice?

  4. Masala is added after veggies and then tossed with the rice. I updated the recipe with that info. Thank you for catching that 🙂

  5. I want to dig into that bowl…it is so so inviting and looks beautiful..love the colors in it..awesome Pavani.

  6. LOL Linsy 🙂 That recipe is not on the blog. Here’s the recipe: I just sauteed some onions and banana peppers along with some ginger-garlic paste, then added some tomato puree, almond butter, kashmiri lal mirch, coriander-cumin powder and garam masala. Simmer till thick. Add a splash of cream, if you like.

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