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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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    • Egg Puffs Recipe | Indian Bakery Style
    • Vegetable Frittata Recipe | Indian Style
    • Ragi Adai Recipe | Finger Millet & Lentil Dosa
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    Reader Interactions

    Comments

    1. Srivalli

      April 12, 2016 at 11:20 am

      Surely looks so colourful and inviting dish Pavani...

      Reply
    2. Amara Annapaneni

      April 12, 2016 at 1:04 pm

      Love your clicks Pavani, the bowl of pulao is inviting 🙂

      Reply
    3. The Pumpkin Farm

      April 12, 2016 at 1:39 pm

      very tempting bowl of pulao, we love this rice, like the addition of brocolli

      Reply
    4. Gayathri's Cook Spot

      April 12, 2016 at 2:13 pm

      This pulao is so colourful and very inviting...

      Reply
    5. Sapana Behl

      April 12, 2016 at 3:06 pm

      Jaipuri pulao looks very delicious.Me too love rice based dishes and can have them anytime.

      Reply
    6. Srividhya Gopalakrishnan

      April 12, 2016 at 3:28 pm

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

      Reply
    7. rajani

      April 12, 2016 at 4:31 pm

      I love rice dishes and prefer them over everything else. You have captured it beautifully

      Reply
    8. Linsy Patel

      April 12, 2016 at 7:50 pm

      where do i find banana pepper curry recipe, interested in that more than rice,

      Reply
    9. Nalini's Kitchen

      April 12, 2016 at 9:34 pm

      Pulao looks so colorful and tempting..Awesome captures.

      Reply
    10. Suma Gandlur

      April 12, 2016 at 10:00 pm

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

      Reply
    11. Sandhya Ramakrishnan

      April 12, 2016 at 10:04 pm

      Love the colorful rice! I always admire how you get your grains individual and separated.

      Reply
    12. Usha Rao

      April 13, 2016 at 1:18 am

      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?

      Reply
    13. Pavani N

      April 13, 2016 at 2:15 am

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

      Reply
    14. Kalyani

      April 13, 2016 at 4:38 am

      I love the colour burst here - green & brown against the white rice ! brilliant !

      Reply
    15. vaishali sabnani

      April 13, 2016 at 11:33 am

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

      Reply
    16. Priya Suresh

      April 13, 2016 at 6:53 pm

      I want to finish my dinner happily with this highly inviting pulao,my mouth is watering here.

      Reply
    17. Pavani N

      April 14, 2016 at 2:17 pm

      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.

      Reply
    18. Smruti Shah

      April 14, 2016 at 8:16 pm

      I loved the colors and textures in your pulao. The recipe sounds really interesting. Amazing pick Pavani!!

      Reply
    19. Harini-Jaya Rupanagudi

      April 15, 2016 at 1:58 am

      Wow! that is quite a pulao there, Pavani. Very colorful and inviting.

      Reply
    20. rekhas kitchen

      April 17, 2016 at 7:42 am

      Even my first choice is also a rice dish very tempting and flavorfull recipe..

      Reply
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