Photo: Tracy Hunter · CC BY 2.0 · Wikimedia Commons

Rajasthan · Lunch

Rajasthani Pulao

Traditional 8. Rajasthani Pulao recipe

🧺 Ingredients

• Basmati rice 300g (soaked 30 min)
• Ghee 60ml
• Onions 200g (thinly sliced)
• Ginger 15g (julienne)
• Carrot 80g (cubed)
• Green peas 60g
• Cauliflower 80g (small florets)
• Cumin 1 tsp
• Cardamom 4 pcs (crushed)
• Cinnamon ½ inch
• Clove 3 pcs
• Bay leaf 2
• Salt 6g
• Water 600ml

👩‍🍳 How to make Rajasthani Pulao

1. Heat ghee 180°C, fry onions 8 min until golden, golden-brown.
2. Remove half for garnish.
3. In remaining ghee, add cumin (30s), cardamom, cinnamon, clove, bay.
4. Add ginger, cook 1 min.
5. Add carrot, cauliflower, peas, cook 3 min.
6. Add drained rice, stir 2 min until coated.
7. Add water, salt, bring to boil.
8. Cover, reduce to low heat, cook 15 min until water absorbed, rice fluffy.
9. Fluff with fork.
10. Garnish with fried onions.
11. ---

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