Name: Jaipuri Vegetable Pulao
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
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; 1 Onion (Small , chopped); 2 ~ 3 Chilies (Green , chopped); 1 Ginger (" , grated); 1 tsp Coriander (Ground); 1 tsp Cumin (Ground); 1 tbsp Cream

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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: 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!

Comments

Global Tastes &amp; Travels Inc.

April 24, 2016 at 5:39 am

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

Global Tastes & Travels Inc.

April 24, 2016 at 5:39 am

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

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

Ruchi Indu

May 30, 2016 at 9:46 am

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

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Jaipuri Vegetable Pulao

Ingredients

For the Spice Paste:

Instructions

Notes

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