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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.
For 4 servings
Prepare Rice and Saffron Milk
Parboil the Rice
Fry the Toppings
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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.
This rajasthani recipe takes 65 minutes to prepare and yields 4 servings. At 876.66 calories per serving with 23.38g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Vegetable Gravy
Layer and 'Dum' Cook the Pulao
Rest and Serve
Replace ghee with a neutral oil or vegan butter, use a plant-based yogurt (like cashew or coconut yogurt), and substitute paneer with firm tofu or chickpeas.
For a more authentic 'Kabuli' touch and added protein, add 1 cup of boiled chickpeas (kabuli chana) along with the vegetables in the gravy.
Feel free to add other vegetables like cauliflower florets, bell peppers, or green beans. Adjust cooking time accordingly.
If you have a nut allergy, simply omit the cashews. You can add some toasted melon seeds (magaz) for a similar texture.
Paneer is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
The carbohydrates from the Basmati rice provide a steady release of energy, making this a fulfilling and satisfying meal.
The variety of vegetables like carrots, peas, and tomatoes contribute essential vitamins (like Vitamin A and C) and minerals to the dish.
One serving of Marwari Kabuli Pulao (approximately 1.5 cups or 525g) contains around 650-750 calories. The exact number can vary based on the amount of ghee and the specific ingredients used.
Marwari Kabuli Pulao is a rich, festive dish and is best enjoyed in moderation. While it contains beneficial protein from paneer and vitamins from vegetables, it is also high in carbohydrates and fats due to the rice, ghee, and fried components. It's more of an indulgent meal than a daily healthy option.
The primary difference lies in the cooking method. In pulao, the rice and gravy/vegetables are typically cooked separately and then layered to steam together ('dum'). In biryani, raw or partially cooked meat/vegetables are layered with partially cooked rice and then slow-cooked together, allowing the rice to absorb the flavors more deeply.
Yes, you can omit the fried bread cubes. However, they are a traditional and unique element of Marwari Kabuli Pulao, adding a delightful crunchy texture to the dish.
Yogurt can curdle if added to a very hot pan or if it's not stirred continuously. To prevent this, always lower the heat to a minimum before adding the yogurt, make sure the yogurt is well-whisked and at room temperature, and stir constantly for the first 1-2 minutes after adding it.