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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
Prepare Ker, Sangri & Rice
Cook the Ker & Sangri
Sauté Aromatics & Onions
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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.
This rajasthani recipe takes 55 minutes to prepare and yields 4 servings. At 500.11 calories per serving with 13.29g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Masala Base
Assemble & Cook the Pulao
Rest, Garnish & Serve
Incorporate 1/2 cup of diced potatoes, carrots, or green peas along with the onions for a more vegetable-rich pulao.
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper for extra heat.
Replace ghee with a neutral vegetable oil and substitute the curd with a plant-based yogurt to make the dish vegan.
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.
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.
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.
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.
Yes, it's quite nutritious. It's a good source of dietary fiber, plant-based protein, and essential minerals from the ker and sangri. Using ghee in moderation provides healthy fats. It's a balanced one-pot meal.
A single serving of about 1.5 cups (380g) contains approximately 450-500 calories, primarily from carbohydrates in the rice and fats from the ghee.
Absolutely. You can boil the soaked ker and sangri in a regular pot until tender, which will take about 30-40 minutes. The pulao itself can be cooked in a heavy-bottomed pot with a tight-fitting lid on low heat (dum method) as described in the instructions.
They are readily available in most Indian grocery stores, especially those specializing in Rajasthani or North Indian ingredients. You can also find them easily on online marketplaces.
Mushy pulao is usually caused by two things: too much water or over-stirring. Ensure you use the correct rice-to-water ratio (typically 1:2 for basmati) and avoid stirring the rice after adding water, as this releases starch and makes it sticky.