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

Nehas Cook Book
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Meal
Cuisine Indian
Servings 6

Ingredients
  

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

Instructions
 

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.

Notes

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.