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11 July, 2016

Rajasthani Veg Pulao / No Onion – Garlic Pulao

Posted in : no onion no garlic, Pulao and biryani recipes, Rice recipes on by : nrdubey Tags: , , , ,

Date – 11.7.2016

 

About Recipe;

This rajasthani veg pulao has different and very sweet aroma of bay leaf and  javithri. The different types of nuts gave this pulao a nice and nutty flavour.  I hope you will love this no onion – garlic veg pulao. 

                             

 Preparation time –  15 minutes

Cooking Time – 20 minutes

Cuisine –  Rajasthan / Indian

Serve – 3-4 

IMG_6934 

 

 Ingredients;

 Measurement cup used – 1 cup = 220 ml

 Basmati rice – 1 ½ cup

Cauliflower florets – 1 cup

Green peas (frozen or fresh) – ¼ cup

Cashew – 6-7 (whole or chopped)

Kishmish/resins – 2 tsp

Almonds / badam – 4-5 (chopped)

Dry dates – 3-4 (chopped)

Bay leaf – 1

Javitri / mace – 1 strand (to add more flavour use 2 green cardamom and 3-4  clove) 

Cumin seed / jeera – 1 tsp

Snuff / fennel seeds – ½ tsp

Garam masala powder – 1 tsp

Curd – ¾ cup

Salt – as per taste

Oil / ghee – 2 tbsp

Water –  for cooker 2+ 1/2 – 2 +3/4   cups and for pot 3 – 3 + ¼ cups (depends upon rice)

 

METHOD:

 

               Rinse the rice 2-3 times, soak in water for 20 -30 minutes.

               Heat ghee or butter in pan or cooker.

               Add cumin seeds and fennel seeds, wait until they crackle nicely.

               Add cashew, resins, almonds and date. Saute until cashew turn golden brown. (be careful dry fruites may burn)  

                Add bay leaf and javitri, saute for few seconds. 

               Add ginger paste, fry for few seconds.

               Add cauliflower and fry for a minute at medium.

               Add curd, stir well and wait till curd’s water evaporates.

              Add drained rice and fry gently for a minute. (be careful it should not burn)

             Add water, garam masala powder, green peas and salt. Stir well.

              If you are using pressure cooker close the lid and presser cook for 2-3 whistle.

             When the cooker stales down on its own, serve the delicious pulao with plain curd, any pickle or gravy.

          

 

In Short 

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Soak basmati rice for 20 minutes

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Add ghee or butter

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Add cumin and snuff, wait till they crackle

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Add dry fruits, saute till cashews turn golden brown

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Add bay leaf and javitri (for more flavour add green cardamom and clove), saute for few seconds

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Add grated ginger

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Add cauliflower and saute for a minute

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Add whisked curd

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Cook till curd’s water evaporates

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Add soaked and drained basmati rice

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Add salt

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Add  water and lemon juice

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Add frozen green peas (if using fresh peas add along with cauliflower)

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Add garam masala

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Stir well

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Pressure cook for 2-3

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Pulao is ready

 

 

 

 

 

 

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