Jaipuri Vegetable Pulao

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

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

Method:

1. Make the Masala paste: Grind onion, green chilies, ginger, ground coriander, ground cumin along with thew cream into a smooth paste.
2. 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.
3. Boil or steam mixed vegetables until tender. Keep ready.
4. 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.
5. 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.
6. Add the cooked rice and gently mix to coat the grains with masala. Season with salt and mix well.
7. Serve with a spicy curry and/ or raita.

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