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Mix Vegetable Pulao and Gujarati Kadhi Recipe

by Sonia on October 22, 2009

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Pulao-Gujarati Kadhi always saves me from serious brainstorming. In my opinion, preparing a dinner/lunch is easier than deciding our menu. Once I decided my menu, I really feel relax and can prepare any food in hour or so. I also mentioned earlier about Dal-Fry and rice that’s one of my favorite….easy to prepare and can be done in minutes.

Here, I am sharing my Vegetable Pulao recipe. You can prepare Pulao in hundred ways. If your cooked rice  ready, you can make it in minutes. I enjoy my Pulao with either Gujarati Kadhi or Tomato Soup randomly. No…no…not  that Tomato soup which you already have an image in your mind. My version of tomato soup is quite easy and different from regular one. I will share my version some other day. *Posted here* This time, I made Kadhi, a delicious yogurt-chickpeas flour soup, seasoned with spices. The traditional Gujarati Kadhi is different from North Indian style. Generally, Gujarati Kadhi has a sweet taste. You can adjust the sweetness to your taste buds or can totally omit it. If you like really sour taste, just skip the jaggery/sugar. For health reason, I always prefer jaggery to refined sugar. If you don’t have jaggery, use dark brown sugar.

Mix Vegetable Pulao Recipe:


  • 2 cups Basmati Rice (I used Jasmine rice)
  • 1.5 cups Mix vegetables of your choice – chopped (I used peas, carrot, corn)
  • 3 tbsp Ghee/Clarified butter + 1 tbsp Oil
  • 1 tsp Ginger-Garlic paste
  • 1 medium Onion – sliced
  • 1 Tej patta/ Bay leaves
  • 1 tsp Turmeric/Haldi
  • 1 tbsp Red Chili powder
  • 1 tsp Coriander powder
  • 1 tbsp or more – Biryani Masala powder (Badshah/Everest or any brand)
  • For garnish – Handful of Cashew and Raisin
  • 2 tbsp chopped Coriander leaves
  • Salt to taste

How to:

How to cook fluffy rice with separate grains:

I always use this method like cook pasta except soaking time. Rinse rice and soak in warm water at least 30 minutes. Bring a lots of water to boil (about 5-6 cups water with adding a tsp salt). Salt increases the boiling point of the water and enhances the flavour of the rice. Add a tsp of oil and rice. Stir occasionally to stop the rice from sticking to the bottom of the pan. Use your best spatula for stirring, spatula works best. Cook rice on medium heat. It will cook in 7-8 minutes. Make sure your rice don’t get overcooked. It should be cooked but still fluffy and separate grains. Drain the cooked rice through a colander, and pour cold water over the rice in the colander. Keep it aside for at least 15-20 mins to drain all the water.

Meanwhile, you can prepare other part.

1. Heat 2 tbsp ghee + oil in a wide pan. Toast cashew and raisins about 1 mins or light golden brown. Remove it from pan and keep it aside. In same pan, add bay leaves and onion. Sprinkle some salt to it. Cook onion till light pink. Add ginger-garlic paste and cook 2 mins more.

2. To this, add mix vegetables and cooked for a while – about 5-7 mins or till almost cooked yet crunchy. Add all the spice powders, and salt. Mix well. Add cooked rice to this and mix well. Check for seasoning. Cook about 2 mins more.

3. Remove from fire and garnish with cashew-raisins and coriander leaves. Finally, drizzle  remaining a tbsp ghee on top of Pulav. Cover it for 5-7 mins until you are ready for it.

Gujarati Kadhi Recipe: Some people don’t like the overpowering taste of besan in kadhi. Though, the truth is to use the correct amount of besan and yogurt. If you follow this below measurement, you won’t disappoint.

For Kadhi, never bring to boil on high heat, just keep it simmering on low heat. You can adjust the thickness of kadhi with adding less or more water. And most important key point is adding salt in kadhi before you bring to stove or immediately add salt as soon as you bring the kadhi on stove. Many people might have a bad experience of curdling the yogurt when boiling. To prevent this, add salt before you bring to stove.


  • 1 heaping cup full fat Yogurt (I prefer mild one)
  • 2 cups Water (add more or less as per your choice)
  • Salt to taste
  • 4 tbsp Besan/Chick pea flour
  • 4-5 tbsp Jaggery or sugar, less or more
  • Green paste: roughly crush a handful of Coriander stems (only) + 1-2 green chillies (I used Indian variety) + 1 small wedge of Ginger + 1-2 Garlic (optional)
  • For garnish – chopped Coriander leaves

For tempering:

  • 1 tbsp Ghee
  • 1 tsp Jeera/Cumin seeds
  • 2-3 Cloves + 1 inch cinnamon stick
  • few Curry leaves
  • 1 dry Red Chili– halved
  • a pinch of Asafoetida

How to:

1. Beat the yogurt well. Mix the besan/chick peas flour and 3 cups of water and beat well. Don’t forget to add salt. Keep it aside.

2. Prepare the temper. Heat the ghee in a pan. Add cumin and when it starts to splutter, add asafoetida, cloves, cinnamon stick, halved red chili, curry leaves and green paste. Fry for few seconds. Now add kadhi mixture and jaggery or sugar to it.

3. Bring to simmer on low heat with stirring in between as the besan tends to stick to the bottom. Simmer it about 15-16 minutes. Remove from the fire. Garnish with chopped coriander leaves.

Enjoy your Pulao-Kadhi!

Ciao. :)

  • Cham

    The dry fruits and nuts give such a nice rich look to the pulav! Wonderful click!

    • Thank you Cham.

  • Beautiful pic, loved ur version of pulav too as it looks very delicious..

    • Thanks Sushma.

  • i just made Punjabi kadhi today…never knew there was Gujarti Kadhi…especially using cloves for tempering…never tried it in kadhi…would love to try this next time i make kadhi.

    loving the pulav…like to experiment with it, now i have a cool recipe added to my list!!

    hey…maro guju daal???
    this isnt fair…i want gujrati daaal….gujrati daaaal.
    By demand, next recipe shud be guju daaal

    • Yes, try Cloves in Kadhi tempering. You will notice a nice difference. :)
      Your Gujarati Daal is coming soon babe. :)

      • SJ

        OK your next post better be on Gujarati dal. Even I want that recipe!

  • Nice presentation and nice clicks.

    • Welcome! Thanks Kamala. :)

  • The Kadhi and Mix Veg Pulav combination looks unbeatable! Nice work Sonia :)

  • Great presentation and lovely pulav, Sonia!

  • I so love kadhi! but dont put sugar in mine though. Briyani masala makes life so easy, doesnt it!

    • Yes, I already agree about Pulav Masala. :)

  • GR8 combination!!!!!

    • Welcome! Thanks dear. :)

  • i made gujju kadi last weekend too!! :)

    • That’s good. Looking forward your version too. :)

  • Nice pics and just the recipes I was looking for. I am definitely going to try it out this weekend. I have made marwadi Kadhi based on the way my mom used to make. The recipe is similar to the one you outlined except without the jaggery. — Sanjay

    • Thanks Sanjay. Let me know when you tried it. Pls do share your Marwari Kadhi in your blog. :)

  • Loved the way you have jazzed up with pulav iwth raisins and cashews and will sure form a great combination with the KAdhi.

  • Mouth watering pics!!

    • Thank you. :)

  • Lovely pictures. I have never tried gujrathi kadhi, this tempts me to try it soon.

    • Thanks for stopping by! :)

  • That pulav looks so yumm! i want to pick out those raisins!


    • Thank you Arun. :)

  • I love gujarathi kadhi a lot.The pulav looks so rich with the dry fruits on.

    • Welcome Ankita! Thank you for your words. :)

  • OMG… are we sisters?? Pulao/kadhi/tomato soup ranks HIGH in my fav foods list….right after paneer, of course.

    Garam Garam Pulao aney hot tomato soup…….winter maa biju kashu joiyej nahi! :)

    • hahaha Trupti. Even I didn’t know we have same taste. Yes, I love paneer too. :)

  • Hi. First time here. Your kadhi and pulao looks so good. I love this combo and find it an excellent comfort food.
    The gujarati dal has already asked me to try it soon. Following you to learn more Gujarati food.
    Do drop by whenever time permits.

  • Awesome work, very pleasing pictures…tempting food:)

  • WOW pulav ane kadhi..super yummmmm!!!

  • TBC

    This was our dinner last night- thank you for both the recipes. It was a nice change from our usual South Indian fare.

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