Ker Sangri Pulao

Name: Ker Sangri Pulao
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 1 cup basmati rice (soaked 20 minutes and drained); 0.25 cup ker (dried, soaked overnight, rinsed well); 0.5 cup sangri (dried, soaked overnight, rinsed well, cut into short pieces if long); 2 cup water (for cooking rice); 0.5 tsp salt; 2 tbsp oil; 1 tbsp ghee; 1 pcs onion (medium, thinly sliced); 0.25 cup yogurt (plain, whisked); 1 tsp ginger-garlic paste; 2 pcs green chili (slit); 1 tsp cumin seeds; 1 pcs bay leaf; 3 pcs cloves; 2 pcs green cardamom; 4 pcs black peppercorns; 1 pinch red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch garam masala; 1 tsp dried fenugreek leaves (lightly crushed); 1 tbsp lemon juice; 2 tbsp cilantro (chopped)

RATING

4.3/5(38)

TASTE SCORE

7/10

This Rajasthani pulao brings together fragrant basmati rice with the earthy, slightly tangy taste of ker and sangri. Whole spices, yogurt, and a light finish of herbs give it a rich festive feel without being too heavy.

PREP

20m

COOK

30m

SERVES

1 KATORI

399 cal

SERVINGS

METHOD · 11 STEPS

prep · ~480 min
Soak the ker and sangri.
Wash the dried ker and sangri well, then soak them in plenty of water overnight. Drain and rinse again the next day to remove excess sharpness and any grit.
boil · ~15 min
Boil the ker and sangri.
1.Add the soaked ker and sangri to a pot with 3 cups water.
2.Bring to a boil over medium heat.
3.Cook until just tender, about 12 to 15 minutes.
4.Drain the water and set the ker and sangri aside.
TIPDo not overcook them or they turn too soft and lose their pleasant bite in the pulao.
prep · ~20 min
Soak the rice and get the masala ready.
Rinse the basmati rice until the water runs mostly clear. Soak for 20 minutes, drain, and keep ready. Whisk the yogurt so it blends smoothly into the masala.
saute · ~7 min
Cook the whole spices and onion.
1.Heat oil and ghee in a heavy pan over medium heat.
2.Add cumin seeds, bay leaf, cloves, green cardamom, and black peppercorns.
3.Let the spices sizzle until fragrant, about 30 seconds.
4.Add sliced onion and cook until light golden, 5 to 6 minutes.
saute · ~4 min
Build the ker sangri masala.
1.Add ginger-garlic paste and green chili, then sauté for 1 minute.
2.Lower the heat and stir in the whisked yogurt.
3.Add red chili powder, turmeric powder, coriander powder, garam masala, salt, and dried fenugreek leaves.
4.Cook for 2 to 3 minutes until the yogurt thickens and coats the pan.
TIPKeep the heat low when adding yogurt so it stays smooth and does not split.
mix · ~2 min
Add the ker, sangri, and rice.
Add the boiled ker and sangri to the pan and mix well with the masala. Add the drained basmati rice and gently stir for 1 minute so every grain gets lightly coated.
boil · ~5 min
Add water and bring it to a boil.
Pour in 2 cups water and bring the mixture to a gentle boil. Taste the liquid and adjust seasoning if needed before covering.
steam · ~15 min
Cover and cook the pulao.
Reduce the heat to low, cover tightly, and cook for 12 to 15 minutes until the rice is tender and the water is absorbed.
TIPKeep the lid closed while the rice cooks so the steam finishes the grains evenly.
rest · ~10 min
Rest the pulao off the heat.
Turn off the heat and let the pulao rest, covered, for 10 minutes. This helps the rice firm up and separate better.
garnish · ~1 min
Finish with lemon juice and cilantro.
Fluff the rice gently with a fork, then drizzle in lemon juice and scatter chopped cilantro over the top.
serve
Serve the ker sangri pulao hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rinse soaked ker and sangri thoroughly after the overnight soak to remove grit and tame their natural sharpness.
2
Boil ker and sangri only until just tender; they should keep a slight bite so they don't disappear into the rice.
3
Whisk the yogurt until completely smooth and add it on low heat to prevent splitting in the masala.
4
After adding rice, stir very gently for only about a minute so the basmati grains stay long and separate.
5
Taste the cooking liquid before covering; the broth should taste slightly saltier than final serving for well-seasoned rice.
6
Rest the pulao covered for 10 minutes after cooking, then fluff with a fork rather than a spoon to avoid breaking grains.
7
Add the lemon juice only at the end to brighten the earthy ker-sangri flavor without making the yogurt masala taste sour.