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 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
- 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
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!
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