Friday, 28 June 2013

Khichdi Pulao - Potluck Party, Cyber Style ~ 28th June

Made n Enjoyed
Hello readers,

Participating in Potluck Party, Cyber style , a fun filled challenge enjoyed by our members.  On 10th of June our cyber friends brought some delicious and tasty dishes and now everyone has the chance to taste those dishes. I absolutely love this part of this challenge, where I get a chance to create those delicacies from other blogger friends .
Jagruti's Cooking Odyssey
Click on the Image for Pot luck Party LINK !

This time my partner was Sutupa, a dear friend of mine of Sutupa's Indian Cuisine. She prepared this fusion dish Khichdi Pulao, fusion of two dishes Khichdi and Pulao. Khichdi is a South Asian preparation made from rice and lentils (dal). Khichdi is commonly considered to be comfort food, and was the inspiration for the Anglo-Indian dish of kedgeree.

Pulao is a delicately flavored rice, sautéed in ghee and flavored with whole spices like cumin, cloves etc.
This fusion and aromatic Khichdi Pulao was delicious and tasty. It was wonderfully spiced. My kids couldn't wait to try it out while I was cooking. We absolutely loved it. Thank you Sutupa for sharing, you rock girl :)





You will need :- ( Copying Sutupa's word to word here )



  • 2 cup basmti rice
  • 1/2 cup split green gram skinless ( dhuli mung dal)
  • 3 tbsp pure ghee/ clarified butter
  • 1 tbsp tomato puree
  • 1 to 2 bay leaves torn
  • 2 green cardamom
  • 1 black cardamom
  • ½ inch cinnamon
  • 2 to 3 cloves
  • ¼ tsp whole cumin / jeera
  • 4 to 6 whole black pepper
  • 1 whole red chilly broken in to halves
  • ½ cup shelled green peas
  • ½ tsp instant pulao mix spice or shahi garam masala ( I used Shahi Garam masala )
  • 2 to 3 silted green chily
  • 1 tsp turmeric powder
  • handful of cashew and raisin
  • 2 tbsp sugar
  • Salt to taste

Method :-
Sutupa used gobindo bhog rice which is a short grain flavoured type of speciality of Bengal but may be you will be little hard to get it so try it with basmati rice. ( I use tilda basmati long grain )
Soak the rice for 30 min. Drain and pat dry the rice. 
Now take a fry pan and take ½ tbsp of ghee and fry the mung dal till little brown. 
Keep aside.In this pan fry the cashew. Now take a pressure cooker or heavy button pan. 
Heat 2 tbsp ghee now torn the bay leaves add with it cardamom, cinnamon , whole red chilly, cumin, black pepper. 
When the whole spices starts to crack add the green peas. Now add the basmati rice, tomato puree, turmeric powder, silted green chilly, pulao mix or shahi garam masala powder powder. 
Mix the masala well with the rice and stir for two minute. 
Now add the fried dal. Mix well. And then add 7 to 8 cup of hot water. Cover the lid. Cook for 1 to 2 whistle. Open the lid. 
Add sugar, pulao mix or shahi garam masala powder, cashew and raisin and ½ tbsp of ghee. Mix well. Cover and cook for another 10 minutes in slow to medium flame or till well done. 
It will be dry like pulao and not liquidy like ordinary Khichdi .
We served with Dry Dates and Mango Pickle ( recipe coming soon ) and Mint Raita.
Linking it to Potluck Party, Cyber Style challenge started by ME
Made with Love Mondays by Javelin Warrior !





 Happy Cooking :)

13 comments:

  1. I have done it dear...Its wonderful dear!!! Enjoyed :)

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  2. delicious and yummy kichidi puloa dear :)

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  3. Picture perfect Pulao Jagruti !! Linking my recipe up :)

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  4. that looks awesome... delicious and very inviting pictures... would love to join the group...
    Sowmya
    Event - Authentic Indian Sweets w giveaway

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  5. thanks dear..it seems you add color to my dish....wonderfully recreated....superb click!

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  6. Wow! Yummy pulao Jagruti.. Loved it :-)

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  7. healthy, tasty and yummy khichdi... nice click

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  8. It's always so much fun to try other people's recipes and taste what they love - beautifully plated and fun to read about this dish!

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  9. I'm with Divya - this does look super delicious!! Saw it over at Made w/ Luv and had to come check it out.

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  10. There is obviously a lot to know about this. I think you made some good points in Features also.Keep working ,great job!

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