Food, recipes and more

By Chef Chandan Prajapati

Rajwadi Pulao



Basmati rice – 200 gm

Ghee – 50 ml

Cumin seeds – ½ tsp

Mustard seeds – ¼ tsp

Asafoetida powder – ¼ tsp

Star anise – 1-2 flower

Bay leaf – 1

Cloves – 4 –5

Cinnamon stick – 2 inch

Ginger garlic paste – 1 tss

Onion sliced – use 1 onion

Diced blanched vegetables – 100 gm (cauliflower, beans, peas, corn and carrot)

Salt to taste

Sugar – 1 tsp

Milk – 50 ml

Water – approximately 300 ml



Fresh chopped coriander leaves – 1 tsp

Fresh mint leaves chopped – 1 tsp

Fried brown onions - 1 tsp

Cahew nut and raisins lightly tossed in butter – 50 gm


First wash the rice with cold water and soak the rice in cold water for 15 to 20 minutes

Heat a vessel or pan. Melt ghee in the vessel. Add cumin seeds and mustard seeds and let it crackle for few second. Add the other whole spices and hing and stir for 15 seconds. Next add the ginger garlic paste and cook for a minute on medium heat. Add the onion and cook till onion is lightly browned. Remove the vessel from the heat and very carefully and slowly add the water keeping away from the pan as the water may splash back. Add the milk and keep the vessel back on the heat. Bring to a boil.

Now add the blanched vegetables and drained rice. Add salt and sugar. The water level should be an inch above the rice. Bring the rice to one boil. Stir the rice and place a cover on the vessel. Cook covered for 10 minutes on very slow flame. You may remove the cover in between to check if the rice is cooked.

Once the pulao is ready serve the pulao garnished with chopped coriander, mint, brown onion and dry fruits. 

Go Back

Type your word