You will need
- 2 cup basmti rice
- ½ cup split green gram skinless ( dhuli mung dal)
- ½ cup split green gram skinless ( dhuli mung dal)
- 3 tablespoon pure ghee/ clarified butter
- 3 tablespoon pure ghee/ clarified butter
- 1 tablespoon tomato puree
- 1 tablespoon tomato puree
- 1 to 2 bay leaves torn
- 1 to 2 bay leaves torn
- 2 green cardamom
- 2 green cardamom
- 1 black cardamom
- 1 black cardamom
- ½ inch cinnamon
- ½ inch cinnamon
- 2 to 3 cloves
- 2 to 3 cloves
- ¼ teaspoon whole cumin / jeera
- ¼ teaspoon whole cumin / jeera
- 4 to 6 whole black pepper
- 4 to 6 whole black pepper
- 1 whole red chilly broken in to halves
- 1 whole red chilly broken in to halves
- ½ cup shelled green peas
- ½ cup shelled green peas
- ½ teaspoon instant pulao mix spice or shahi garam masala ( I used Shahi Garam masala )
- ½ teaspoon instant pulao mix spice or shahi garam masala ( I used Shahi Garam masala )
- 2 to 3 silted green chily
- 2 to 3 silted green chily
- 1 teaspoon turmeric powder
- 1 teaspoon turmeric powder
- handful of cashew and raisin
- handful of cashew and raisin
- 2 tablespoon sugar
- 2 tablespoon sugar
- Salt to taste
- Salt to taste
Add sugar, pulao mix or shahi garam masala powder, cashew and raisin and ½ tablespoon 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
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 tablespoon 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 tablespoon 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.
It will be dry like pulao and not liquidy like ordinary Khichdi
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There is obviously a lot to know about this. I think you made some good points in Features also.Keep working ,great job!
mjskit says
I'm with Divya - this does look super delicious!! Saw it over at Made w/ Luv and had to come check it out.
Divya Shivaraman says
wow..that looks super delicious
Javelin Warrior says
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!
Gujarati Zaika says
healthy, tasty and yummy khichdi... nice click
Nilu A says
Wow! Yummy pulao Jagruti.. Loved it 🙂
Sutapa says
thanks dear..it seems you add color to my dish....wonderfully recreated....superb click!
Unknown says
Picture perfect Pulao Jagruti !! Linking my recipe up 🙂
Unknown says
delicious and yummy kichidi puloa dear 🙂
Shama Nagarajan says
delicious bhabhi
Achu says
I have done it dear...Its wonderful dear!!! Enjoyed 🙂
Unknown says
yummy puloa