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Gujarati Kadhi pulao recipe | masala veg pulao recipe | Gujarati kadhi recipe | pulao-kadhi recipe

Kadhi pulao is a quick and comforting meal made with spiced veg pulao and Gujarati-style sweet and sour kadhi. The best part of the recipe is that this no-fuss recipe is made with ingredients that you are sure to have at home! Serve it along with salad and papad for a weekday lunch or dinner. Do try this!

The key to making tasty kadhi pulao at home are

For pulao

  • Firstly, use long grain rice for more rich flavors of pulao. However, you can prepare it with basmati, sona masuri rice, or any long-grain rice.
  • adding vegetables is open-ended and you can add as per your preference. ensure to slice or dice them in the same size and also do not overcook veggies in pulao.
  • To make pulao in Kadai rice and water ratio should be 1: 2. If you make pulao in a pressure cooker then the rice-water ratio should be 1:1.5 glass (or cup). This ratio helps to make perfect non-sticky pulao.
  • Lastly, cook pulao on low flame. also, it tastes great when served hot.

For kadhi

  • Firstly, the choice of yogurt or curd is critical for this recipe. it has to be sour in taste and do not use fresh curd for this recipe. also, before mixing it with the besan, whisk it to smooth consistency.
  • Secondly, adding sugar or jaggery balances the sourness of curd and enhances the flavor of kadhi.
  • Lastly, Cook kadhi on medium flame also does not compromise in cooking time of kadhi. else it tastes raw and does not smell good
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Recipe video

Gujarati Kadhi pulao recipe | masala veg pulao recipe | Gujarati kadhi recipe | pulao-kadhi recipe

Author Nehas Cook Book
5 from 2 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Meal
Cuisine Indian
Servings 6


For masala pulao

  • 1 glass or cup long grain rice
  • 2 tbsp + 1 tsp ghee
  • 1 tsp cumin seeds
  • ½ tsp fennel seeds
  • 1 inch cinnemon
  • 3 cardamoms
  • 3 cloves
  • 1 bay leaf
  • 1 big size onion slices
  • 1 tbsp ginger garlic paste
  • 2 green chilli slits
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • 1 tsp pavbhaji masala
  • 1 tsp kasuri methi
  • 1 medium size tomato slices
  • ¼ cup carrot slices
  • ¼ cup green beans
  • ¼ cup green peas
  • 1 medium size potato slices
  • 2 glass water
  • Salt to taste
  • 1 tbsp lemon juice
  • Some coriander leaves

For khatti meethi kadhi

  • 1 cup sour curd
  • 2 tbsp gram flour - besan
  • ½ tsp ginge paste
  • 1 tbsp green chilli paste
  • ¼ tsp turmeric powder
  • 1 tbsp sugar or as per your choice
  • Salt to taste
  • 3 cup water
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 inch cinnemon
  • 3 cloves
  • ¼ tsp methi dana
  • Pinch of hing
  • 8-10 curry leaves
  • Some coriander leaves


Making masala pulao

  • Wash and soak rice for 20 minutes
  • Now in a pan, add ghee, cumin seeds, fennel seeds, cinnamon, cardamom, cloves, and bay leaf. Sauté it.
  • Then add onion slices and sauté till it is slightly translucent.
  • Now add ginger-garlic paste and green chili slits. Sauté it.
  • Then lower the flame, add turmeric powder, red chili powder, coriander powder, garam masala, pavbhaji masala, kasuri methi, and some water. Sauté masala till oil separates from its sides.
  • Then add tomato slices and sauté till it becomes soft.
  • Now add carrot slices, green beans, peas, and potato slices. Sauté it.
  • Then add rice and 1 tsp ghee. Sauté rice for 2 minutes.
  • Now add 2 glasses of water, salt, and lemon juice. Mix well and bring it to a boil.
  • Then lower the flame and cook rice for 17-18 minutes on low flame.
  • Serve masala pulao with Gujarati kadhi and papad.

Making khatti-meethi kadhi

  • In a bowl, add curd, besan, ginger paste, green chili paste, turmeric powder, sugar, and salt, and mix well.
  • Add 3 cups of water and mix well. Kadhi mixture is ready.
  • Add kadhi mixture pan on gas and stir continuously till mixture starts to boil.
  • Keep flame on medium-low and boil kadhi for 5-7 minutes.
  • Meanwhile, for tempering in a pan, add ghee, mustard seeds, cumin seeds, cinnamon, cloves, methi dana, thing, and some curry leaves. sauté it.
  • Then add tempering into the kadhi mixture and cook kadhi for 5 minutes so it will become slightly thickened.
  • garnish with some coriander leaves and serve with masala pulao.


For pulao
  • soak rice only for 20 minutes to fasten the cooking process.
  • when you sauté dry spice, it infuses its flavor into pulao.
  • sauté soaked rice gently, so ghee coats rice properly.
  • with 1 glass of rice, take 2 glasses of water, or in a pressure cooker with 1 glass of water take 1.5 glasses of water.
for kadhi
  • there are no lumps in kadhi mixture.
  • in kadhi mixture, with 1 cup curd take 3 cups of water.
  • while boiling kadhi, stir the mixture continuously.
  • cook kadhi for 5 minutes, so it will slightly thicken and absorb tempering flavor.
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