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Monday, September 12, 2016

A - Z Rice Dishes ~ J for Jodhpuri Vegetable Pulao

Here is an impressive and delicious pulao recipe that supposedly comes from the royal kitchens of Rajasthan. Interestingly, there is no addition of onion and garlic in this recipe which is a norm in any pulao / biryani recipe. May be the influence of the local vegetarian community or the arid weather. It is however loaded with nuts and dry fruits as it is fit to be a regal dish.
This pulao can be served along with some plain yogurt and the papad on the side. Or if looking for a spicy meal, serve it along with a gravy side dish of your choice. I served it along with a spicy dal (which is not pictured) as I found it bland.

Source: Sanjeev Kapoor
Ingredients: (yield 4 to 6 servings)
1.5 cups Basmati Rice 
1.5 tbsp. ghee 1 tsp. cumin seeds
1/2 tsp. fennel seeds
1 tbsp. raisins
1 tbsp. cashew halves
1 tbsp. almond slivers / almond halves
2 to 3 chopped, dried dates
1 tbsp. ginger paste / finely grated ginger
12 small cauliflower florets 
1/4 cup fresh peas
3/4 cup yogurt
2 cups water
Salt to taste
1/2 tsp. garam masala
8 to 10 pepper corns, coarsely crushed 

Method:
* Rinse and soak rice in water for about 10 - 15 minutes. Drain and keep aside.
* Heat ghee in a pan or directly in a small sized pressure cooker. Add cumin and fennel seeds. When cumin starts to brown, add the nuts and dry fruits and saute for 30 seconds.
* Next add ginger and saute for 30 more seconds. Add rice and saute lightly for 30 seconds. Add vegetables and yogurt now and stir with a spoon. Then add salt, garam masala, crushed peppercorns and water. Stir once more.
* If using a pan, cover it with a lid and cook on low flame until the rice is done. No need to stir in between while the rice is cooking and it would be done anywhere in between 20 to 25 minutes.
If using a pressure cooker, cook for 2 to 3 whistles.
Recipes so far in A - Z Rice Dishes,
A for Achaari Chole Pulao
B for Bhuna Khichuri
C for Chintapandu Pulihora
D for Dindigul Thalapakatti Veg Biryani
E for Ellorai / Ellotharai  
F for Fodnicha Bhaat 
G for Gongura Pulihora 
H for Hare Moong ki Chaaswaali Khichdi 
I for Iyengar Style Kadambam

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68.

13 comments:

Gayathri Kumar said...

That is a very colourful looking pulao. With those nuts and dry fruits it looks so rich..

Usha said...

Pulao is colorful and lovely pictures. I am ok with nuts in pulao but can't eat raisins in it. But, that's just me. It is a nice entree to serve with some spicy curry.

vaishali sabnani said...

The pulao looks very rich and the clicks are super . I am tempted to dig in this rice..love the nuts in it.

Priya Suresh said...

Such a beautiful and very catchy pulao, this vegetable pulao rocks Suma.

Srividhya Gopalakrishnan said...

this pulao with raisins and nuts wow awesome.

Kalyani said...

my mom would love this as she's almost stopped eating onion garlic in most dishes :) bookmarked to try this !
addition of dry fruits makes it indeed royal !
Also, keen to know what photo editor u use to get the Indic font for the pic (third from top), do let me know

Harini-Jaya R said...

Love these no onion no garlic kind of rice dishes. Perfect even for festival days :) With all the nuts there I am sure it is very flavorful.

Sandhya Ramakrishnan said...

There are many days when we don't eat onion and garlic and this one is a perfect recipe for those days. Flavorful and if paired with a spicy side dish, would be great hit.

Archana Potdar said...

I have read this pulao recipe so many times that I know it by heart. However the lack of garlic and use of ginger(which my people like and hate respectively) makes me hesitate.

Smruti Shah said...

The pulao looks really awesome!!

Pavani N said...

Very colorful and easy to make pulao that is Suma.

Priya Srinivasan said...

Can i say it looks so pretty with all that garnishes!! Loving your rice series and in fact i m planning to do a series of rice dishes inspired by you!

Srivalli said...

The pulao looks very colourful and will make a wonderful combination with paneer..:)