Pulao is basically a rice preparation wherein rice is cooked with a number of spices and other main ingredients, depending upon the pulao recipe that is being prepared. Rajasthani pulao combines rice with a number of spices and other ingredients such as gatte; which are gram flour dumplings, ker sangri; that are dried herbs along with fried raisins; garnished with some fried papads. The pulao is flavored with a number of spices, onions, garlic, red chilies, etc. This is absolutely wholesome and flavorsome pulao and can be prepared when no fresh vegetables are available to make any other pulao. The flavors are so well balanced. It has the heat of red chilies, the flavor of spices, the sweetness of raisins, etc. Rajasthani pulao can be served with yogurt or raita of your choice for lunch or dinner.
Rice: Aged basmati rice works the best for any pulao recipe. I am not a fan of whole grain as long as the rice is aromatic. Certainly, whole grain rice looks much better presentation-wise, but it is more important that the rice should be flavorsome.
Gatte: Gatte is basically gram flour dumplings. Gatte ki sabji is a very popular preparation from the Rajasthani cuisine. Here you can find how to make gatte.
Ker Sangri: Ker sangri is available at most of the Rajasthani grocers. The same is also available online. Ker sangri is supposed to be soaked for 4-6 hours and thereafter pressure cooked with some water till soft. For instance, in this recipe, ¼ cup of ker sangri mixture has been used. It was soaked for enough time and then pressure cooked with ½ a cup of water till one whistle.
Raisins: A handful of raisins is also added. These balance the flavors of the pulao.
Spices: A number of the whole, as well as powdered spices, are used for the Rajasthani pulao recipe. The whole spices include whole red chilies, bay leaf, star anise, etc.
You might also like the gatta pulao recipe. Other than this do try Kabuli Pulao from Jodhpur. The Jodhpuri Kabuli Pulao has many elements to it and that’s what makes it absolutely delish and classical.
Rajasthani pulao can be served with some boondi raita for a weekday lunch.
PREP TIME 15 minutes
COOK TIME 20 minutes
TOTAL TIME 35 minutes
• 1 cup rice, soaked for 20 minutes
• 2 tbsp ghee
• 1 bay leaf (tej patta)
• 1 dry red chili
• 1 star anise
• 2 medium-sized onions, sliced
• 1 tsp garlic paste
• 1 tsp green chili paste
• ½ cup gatte
• ¼ cup mangodi
• ¼ cup ker sangri
• A handful of raisins
• 2 cups of water
• Salt to taste
• ¼ tsp turmeric powder
• 1 tsp red chili powder
• 2 fried papads
1. This recipe serves 3-4 persons.
2. Heat 2 tbsp of oil.
3. Add 1 bay leaf, 1 dry red chili, 1-star anise.
4. Cook for a couple of minutes.
5. Add 2 sliced onions.
6. Cook till brown.
7. Next add ½ cup gatte, ¼ cup mangodi, ¼ cup ker sangri.
8. Cook everything for a couple of minutes. Also, add in a handful of raisins.
9. Add 2 cups of water.
10. Add ¼ tsp turmeric powder.
11. Add salt to taste.
12. Add 1 tsp red chili powder.
13. Add 1 cup of soaked rice.
14. Cover and let it come to a boil.
15. Cook till the water is absorbed by rice.
16. Cover and let it cook on low flame till the rice is cooked.
17. Serve hot. Bon appetite!
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