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    Home » Blogging Marathon » Jaipuri Vegetable Pulao

    Jaipuri Vegetable Pulao

    Published: Apr 12, 2016 · Modified: Dec 12, 2019 by Pavani · 24 Comments

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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:

    Jaipuri Vegetable Pulao

    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.
    Author: Pavani
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    Prep Time: 20 mins
    Cook Time: 30 mins
    Total Time: 50 mins
    Course: Main Course
    Cuisine: rajasthani
    Servings: 4 serving

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63.
    An InLinkz Link-up
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Blogging Marathon

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    Comments

    1. Global Tastes & Travels Inc.

      April 24, 2016 at 5:39 am

      a flavorful healthy and hearty one pot dish - great selection for the letter

      Reply
    2. Global Tastes & Travels Inc.

      April 24, 2016 at 5:39 am

      a flavorful healthy and hearty one pot dish - great selection for the letter

      Reply
    3. veena krishnakumar

      May 22, 2016 at 7:24 am

      That is a colourful pulao. That spice paste must be adding to the flavour. Looks delicious

      Reply
    4. Ruchi Indu

      May 30, 2016 at 9:46 am

      JAipuri pulao looks very colorful and delicious. But brocoli in Jaipuri pulao looks bit odd...

      Reply
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