Ker Sangri Pulao
A fragrant and unique Rajasthani rice dish made with native desert berries (ker) and beans (sangri). This one-pot meal is packed with earthy flavors and aromatic spices, offering a true taste of Marwari cuisine.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Prepare Ker, Sangri & Rice
- b.Wash the dried ker and sangri separately under running water. Soak them in plenty of water for at least 6-8 hours, or preferably overnight.
- c.Wash the basmati rice until the water runs clear, then soak it in fresh water for 30 minutes.
- 2
Step 2
- a.Cook the Ker & Sangri
- b.Drain the soaking water from the ker and sangri and wash them again.
- c.In a pressure cooker, combine the soaked ker, sangri, 2 cups of water, and 0.25 tsp of salt.
- d.Pressure cook on medium heat for 2-3 whistles, or until they are tender but not mushy. Once done, drain any excess water and set aside.
- 3
Step 3
- a.Sauté Aromatics & Onions
- b.Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat.
- c.Add cumin seeds, hing, bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-40 seconds until they become fragrant.
- d.Add the sliced onions and cook for 5-7 minutes, stirring occasionally, until they turn golden brown.
- e.Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
- 4
Step 4
- a.Build the Masala Base
- b.Add the finely chopped tomatoes and cook for 3-4 minutes until they become soft and pulpy.
- c.Reduce the heat to low. Add the whisked curd and stir continuously for 1-2 minutes to prevent it from curdling.
- d.Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook the masala for 3-5 minutes until the ghee starts to separate from the mixture.
- 5
Step 5
- a.Assemble & Cook the Pulao
- b.Add the cooked ker sangri to the masala and mix gently. Sauté for 2 minutes.
- c.Drain the soaked rice completely and add it to the pot. Gently fold it into the masala, being careful not to break the grains.
- d.Pour in 3 cups of water and add 1.25 tsp of salt, garam masala, and lemon juice. Give it a final gentle stir.
- e.Bring the mixture to a boil. Cover with a tight-fitting lid, reduce the heat to the lowest setting, and cook for 15-18 minutes (dum method) until all water is absorbed.
- f.Alternatively, if using a pressure cooker, secure the lid and cook for 2 whistles on medium heat. Let the pressure release naturally.
- 6
Step 6
- a.Rest, Garnish & Serve
- b.Once cooked, turn off the heat and let the pulao rest, covered, for 10 minutes. This allows the grains to firm up and absorb all the flavors.
- c.Gently fluff the pulao with a fork.
- d.Garnish with freshly chopped coriander leaves and serve hot with your favorite raita or plain yogurt.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the ker and sangri overnight is crucial to soften them and remove any bitterness.
- 2Always add whisked yogurt on low heat while stirring continuously to prevent it from splitting and ensure a smooth masala base.
- 3Be gentle when mixing the rice to avoid breaking the delicate basmati grains.
- 4Letting the pulao rest for 10 minutes after cooking is essential for the flavors to meld and the grains to become perfectly fluffy.
- 5For a richer flavor, you can add a few cashews and raisins along with the onions.
Adapt it for your goals.
Add Vegetables
Incorporate 1/2 cup of diced potatoes, carrots, or green peas along with the onions for a more vegetable-rich pulao.
Spicier VersionSpicier Version
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper for extra heat.
Vegan OptionVegan Option
Replace ghee with a neutral vegetable oil and substitute the curd with a plant-based yogurt to make the dish vegan.
Why this is on our healthy list.
Rich in Dietary Fiber
Ker and Sangri are desert beans and berries that are naturally high in fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Good Source of Plant-Based Protein
The combination of rice, ker, and sangri provides a complete amino acid profile, offering high-quality plant-based protein essential for muscle repair and overall body function.
Packed with Essential Minerals
Sangri beans are a good source of minerals like potassium, magnesium, iron, and calcium, which are vital for bone health, blood circulation, and preventing anemia.
Frequently asked questions
Ker is a small, tangy desert berry, and Sangri are long, slender beans from the Khejri tree. Both are native to the arid regions of Rajasthan and are prized for their unique, earthy flavor and long shelf life when dried.