Jodhpuri Vegetable Pulao

1.5 cups soaked rice
1/2 tsp saunf
6-8 raisins halved
15 cashews halved
10 almonds halved
2-4 dried dates
1 tbsp ginger paste
salt to taste
1/4 cup peas
3/4 cup curd
black pepper to taste
garam masala powder to taste


Heat ghee in a pan then add jeera and 1/2 tsp saunf, 6-8 raisins, 15 cashews, 10 almonds halved, 1 cup water, 2-4 dates Cook for a min till water almost dries up. Then add 1 tbsp ginger paste then soaked rice, 12 florets of cali then curd. Then pepper powder and garam masala. Add 2 cups water and peas and salt and bring to a boil. Then cover and cook till water evaporates.  Open only when serving. Goes well with boondi and mango kadhi.

Soya Mutter Pulao

Soaked rice  -1/2 cup
Soya Nuggets 1/2 cup
Peas 1 tbsp
Chopped onion 1no
Chopped tomato 1/2 no
Whole garam masala: cumin, tejpatta, cassia, cloves, cardamom, pepper
Garam masala pwdr
coriander powder
For grinding:
garlic cloves-3
dry red chills-3
salt to taste
oil or ghee

Boil the soy nuggets, wash & drain and squeeze the water out and keep aside.
In a pressure cooker, heat oil/ghee and add the whole garam masala. When cumin splutters, add the chopped onion and the ground paste . Heat through. Then add the chopped tomatoes, coriander powder, peas, cooked soya, salt and rice and fry for a bit. The add adequate hot water. Add a pinch of garam masala. Cover the cooker and give 1 whistle.
PS: Its my go to recipe for a quick and spicy dish. I love it! I also substitute the peas with corn kernels or both. The sweetness of the corn goes well with the heat of red chillies.