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Recipe to make Jaipuri Vegetable Pulao. Colorful, delicious and easy to make. This is a great dish to make on a busy weeknight or to serve at a fancy party.


4 serving

Total time

50 minutes




  • 1 cup basmati rice
  • 1 cup cup almond meal (Mixed Vegetables (I used carrot, green beans, broccoli, green peas))
  • 1 tbsp Cashews
  • 1 tbsp Raisins
  • 2 tbsps cilantro (, chopped)
  • 1 cup Paneer beans (cubes or Cooked (I used kidney ))
  • 1 tbsp butter
  • 2 pods Cardamom
  • 1 cinnamon (" stick)
  • 3 ~ 4 Peppercorns
  • 2 cloves
  • 1 bay leaf
  • to taste Salt
  • 1 onion (Small , chopped)
  • 2 ~ 3 Chilies (Green , chopped)
  • 1 ginger (" , grated)
  • 1 tsp coriander (Ground)
  • 1 tsp cumin (Ground)
  • 1 tbsp cream


  1. Make the Masala paste: Grind onion, green chilies, ginger, ground coriander, ground cumin along with thew cream into a smooth paste.
  2. Cook Rice: Wash and soak rice for at least 30 minutes. Then cook rice with enough water, make sure that the rice grains are separate. Let cool.
  3. Boil or steam mixed vegetables until tender. Keep ready.
  4. Heat butter in a pan, add the whole spices and once the spices turn aromatic, add cashews and raisins and cook till the cashews turn golden.
  5. Add the mixed vegetables and saute for 3~4 minutes. Next add the masala paste and cook till it doesn't smell raw anymore, about 3~4 minutes.
  6. Add the cooked rice and gently mix to coat the grains with masala. Season with salt and mix well.
  7. Serve with a spicy curry and/ or raita.
  8. View the recipe instructions at Cook's Hideout

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