BM# 63: Journey through the Cuisines
Week 2: Rajasthani Cuisine
Day 10: J for Jaipuri Pulao
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:
Jaipuri Vegetable Pulao
- 1 cup Basmati Rice
- 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
- Make the Masala paste: Grind onion, green chilies, ginger, ground coriander, ground cumin along with thew cream into a smooth paste.
- 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.
- Boil or steam mixed vegetables until tender. Keep ready.
- 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.
- 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.
- Add the cooked rice and gently mix to coat the grains with masala. Season with salt and mix well.
- Serve with a spicy curry and/ or raita.