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.
Recipe by Ruchi Bharani:
Jaipuri Vegetable Pulao Ingredients:
- 1cup Basmati Rice
- 1cup Mixed Vegetables (I used carrot, green beans, broccoli, green peas)
- 1tbsp Cashews
- 1tbsp Raisins
- 2tbsp Cilantro, chopped
- 1cup Paneer cubes or Cooked beans (I used kidney beans)
- 1tbsp Butter
- 2 Cardamom pods
- 1" Cinnamon stick
- 3~4 Peppercorns
- 2 Cloves
- 1 Bay leaf
- To taste Salt For the Spice Paste:
- 1 Small Onion, chopped
- 2~3 Green Chilies, chopped
- 1" Ginger, grated
- 1tsp Ground Coriander
- 1tsp Ground Cumin
- 1tbsp Cream
- 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 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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63.
An InLinkz Link-up
