Rich and Tasty Jaipuri Pulao

This is a Recipe for making at home tasty and delicious authentic Rajasthani Style Royal Jaipuri Pulao. The Jaipuri Pulao is a rich rice preparation prepared using assorted vegetables, dry-fruits, spices and Paneer. This Pulao make a nice wholesome main course rice dish for most kinds of parties.
The recipe given by me is simple, easy to understand and in a step-by-step manner to make the preparation of the Jaipuri Pulao at home as easy as possible.
The Marathi language version of the same recipe is given here – Royal Jaipuri Pulao

Jaipuri Pulao Preparation Time: 45 Minutes
Serves: 4 Persons

For the simple Rice
2 Cups Rice
3 ¾ Cup Water
Salt as per taste
1 Teaspoon Oil

Vegetables for Pulao
¼ Cup Green Peas
¼ Cup Carrots (strips)
¼ Cup French Beans (cut into strips)
½ Cup Cauliflower (florets)

For the Pulao Garam Masala
½ Cup Fresh Cream
8 Cashew nuts
2 Onion (chopped)
½” Ginger piece
3 Green Chilies
2 Cardamoms
½ Teaspoon Coriander-Cumin Seeds Powder

For the Tadka
2 Tablespoon Butter
2 Cinnamon Pieces
2 Cloves
3 Green Cardamoms
4 Pepper Corn
2 Bay Leaves
7-8 Cashew Nuts
10-12 Raisins
100 Grams Panner

First, prepare simple the Rice and keep it aside.
Cut the Carrots, French Beans and Cauliflower, boil them, and keep aside.
Grind the Fresh Cream, Chopped Onion, and Cashew nuts, Green Chilies, Cardamom, Coriander-Cumin Seeds and Ginger and keep aside.
Heat the Butter in a Pan and add the Cinnamon, Pepper Corn, Bay Leaves, Cashew nuts, Raisins and then add the grounded Pulao Garam Masala and cook for about for 2-3 minutes.
Then add the cooked Rice, boiled Vegetables and Salt as per taste and mix it well and cook for a 5 minutes by stirring every now and then.
Garnish with shredded Paneer and serve hot.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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