11 July, 2016
Rajasthani Veg Pulao / No Onion – Garlic Pulao
Date – 11.7.2016
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
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)
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.
Soak basmati rice for 20 minutes
Add ghee or butter
Add cumin and snuff, wait till they crackle
Add dry fruits, saute till cashews turn golden brown
Add bay leaf and javitri (for more flavour add green cardamom and clove), saute for few seconds
Add grated ginger
Add cauliflower and saute for a minute
Add whisked curd
Cook till curd’s water evaporates
Add soaked and drained basmati rice
Add water and lemon juice
Add frozen green peas (if using fresh peas add along with cauliflower)
Add garam masala
Pressure cook for 2-3
Pulao is ready