A festive and aromatic rice dish from Rajasthan, layered with spiced vegetables, paneer, fried bread, and nuts. This rich pulao is a celebratory meal in itself, perfect for special occasions.
Prep25 min
Cook40 min
Soak30 min
Servings4
Serving size: 1 serving
864cal
23gprotein
101gcarbs
Ingredients
1.5 cup Basmati Rice (Aged, long-grain is preferred)
7 tbsp Ghee (Divided for frying and gravy)
150 g Potato (Peeled and cut into 1-inch cubes)
100 g Carrot (Peeled and cut into 1/2-inch cubes)
0.5 cup Green Peas (Fresh or frozen)
200 g Paneer (Cut into 1-inch cubes)
4 slices White Bread (Crusts removed and cut into small cubes)
A fiery and tangy Rajasthani green chili stir-fry that comes together in minutes. This instant pickle, known as Tapore, is the perfect spicy side dish to liven up any meal, especially with dal and roti.
Aromatic Kabuli Pulao with tangy Mirchi ke Tipore. A perfectly spiced, energy-giving meal!
This marwari dish is perfect for dinner. With 962.8 calories and 24.42g of protein per serving, it's a nutritious choice for your meal plan.
40gfat
(From about 2 medium tomatoes)
1 tsp Ginger Paste
2 pcs Green Chili (Slit lengthwise)
1 pcs Bay Leaf
1 inch Cinnamon Stick
3 pods Green Cardamom
4 pcs Cloves
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tsp Salt (For parboiling rice)
1 tsp Sugar (Balances the tanginess of tomatoes and curd)
1 pinch Saffron Strands
2 tbsp Warm Milk (For soaking saffron)
10 pcs Cashews (Halved or whole)
2 tbsp Raisins
0.5 cup Water (For cooking vegetables)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
0.25 cup Pomegranate Arils (For garnish, optional)
Instructions
1
Prepare Rice and Saffron Milk
Wash the basmati rice under cold running water until the water runs clear. Soak it in ample water for 30 minutes, then drain completely.
In a small bowl, gently warm 2 tablespoons of milk and add the saffron strands. Let it infuse while you prepare the other components.
2
Parboil the Rice
In a large pot, bring 6-8 cups of water to a rolling boil. Add the whole spices (bay leaf, cinnamon stick, green cardamom, cloves) and 1 tsp of salt.
Add the drained rice to the boiling water. Cook for 5-7 minutes until the rice is 70% cooked. It should still have a firm bite.
Immediately drain the rice in a colander to remove all water. You can spread it on a large plate to cool down and prevent further cooking.
3
Fry the Toppings
Heat 4 tablespoons of ghee in a wide, heavy-bottomed pan over medium heat.
Add the bread cubes and fry until they are golden brown and crisp on all sides. Remove with a slotted spoon and set aside.
In the same ghee, add the cashews and fry until they turn a light golden color. Remove and set aside.
Finally, add the raisins and fry for just 20-30 seconds until they plump up. Remove quickly to prevent burning and set aside.
4
Prepare the Vegetable Gravy
In the same pan, add the remaining 3 tablespoons of ghee. Once hot, add the ginger paste and slit green chilies. Sauté for 30 seconds until fragrant.
Add the tomato puree and cook for 4-5 minutes, stirring occasionally, until it thickens and you see ghee separating at the edges.
Reduce the heat to low. Add the whisked curd and stir continuously for 2 minutes to prevent it from curdling.
Add the spice powders (turmeric, red chili, coriander), along with 0.5 tsp salt and sugar. Mix well and cook for another minute.
Add the cubed potatoes, carrots, and green peas. Stir to coat them in the masala. Pour in 1/2 cup of water, cover the pan, and simmer for 8-10 minutes until the vegetables are tender.
Gently fold in the paneer cubes and garam masala. Cook for one more minute. The gravy should be thick and cling to the vegetables.
5
Layer and 'Dum' Cook the Pulao
Select a heavy-bottomed pot or handi with a tight-fitting lid.
Spread half of the parboiled rice as the bottom layer.
Evenly layer the entire vegetable and paneer gravy over the rice.
Sprinkle half of the fried bread cubes, cashews, and raisins over the gravy.
Top with the remaining rice, spreading it gently to cover the gravy completely.
Drizzle the saffron-infused milk over the top layer of rice. Garnish with the remaining fried toppings.
Cover the pot with a lid. To create a perfect seal for 'dum', you can place a clean kitchen towel under the lid or seal the edges with a simple flour-water dough.
Cook on the lowest possible heat for 15-20 minutes. This slow-steaming process, known as 'dum', allows the flavors to meld beautifully.
6
Rest and Serve
Turn off the heat and let the pulao rest, covered, for at least 10 minutes. This helps the grains to firm up.
Open the lid and gently fluff the rice from the sides using a fork or a spatula to mix the layers slightly without breaking the grains.
Garnish with freshly chopped coriander leaves and pomegranate arils (if using).
Serve hot with a side of boondi raita or papad.
99cal
2gprotein
7gcarbs
8gfat
Ingredients
200 g Green Chilies (Use a less spicy variety like Bhavnagri)
2 tbsp Mustard Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1.5 tsp Fennel Seeds (Coarsely crushed)
0.25 tsp Asafoetida
0.5 tsp Turmeric Powder
2 tsp Coriander Powder
1 tsp Amchur Powder
0.75 tsp Salt (Adjust to taste)
2 tbsp Water
Instructions
1
Wash the green chilies thoroughly and pat them completely dry with a kitchen towel. Remove the stems and chop the chilies into ½-inch thick rounds. Set aside.
2
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it is fragrant and just begins to smoke. This step is crucial for removing the raw pungency of the oil.
3
Reduce the heat to low. Add the mustard seeds, cumin seeds, and coarsely crushed fennel seeds. Allow them to crackle and splutter for about 30-40 seconds. Then, add the asafoetida and stir for a few seconds.
4
Immediately add the chopped green chilies to the pan. Increase the heat to medium and sauté for 2-3 minutes, stirring frequently, until the chilies develop light brown blisters on their skin.
5
Lower the heat again and add the turmeric powder, coriander powder, and salt. Mix everything well to ensure the chilies are evenly coated with the spices. Cook for another minute.
6
Sprinkle 2 tablespoons of water over the chilies. Cover the pan with a lid and let them cook for 2-3 minutes, or until they are tender but still retain a slight crunch.
7
Turn off the heat. Add the amchur powder and give it a final mix. Let the Mirchi ke Tapore rest in the pan for 5 minutes to allow the flavors to meld together before serving.