Indulge in the vibrant flavors of Gujarat with our delightful recipe for Gujarati Vegetable Pulao and Kadhi. This dish is a perfect harmony of aromatic basmati rice, colorful vegetables, and the rich, tangy goodness of kadhi, making it an ideal choice for any meal. The pulao is infused with a medley of spices, including cumin, cardamom, and cinnamon, which elevate the simple ingredients into a fragrant dish that tantalizes the senses. Fresh peas and carrots add a burst of color and nutrition, while cashews and raisins provide a delightful crunch and sweetness.
Complementing the pulao is the creamy Gujarati Kadhi, made from buttermilk and chickpea flour, which brings a subtle sweetness balanced with a hint of spice. This comforting curry is not just a side dish; it’s a warm hug in a bowl that perfectly complements the pulao. Together, they create a satisfying meal that’s both wholesome and delicious. Serve this duo with crispy papad and tangy pickle for an authentic Gujarati experience that will transport your taste buds straight to the heart of India. Spice up your meal today with this irresistible combination!
Gujarati Vegetable Pulao Recipe
Ingredients
Rice and Base Ingredients
- 1½ cups basmati rice
- 1 tbsp oil
- 1 tsp ghee
Whole Spices
- ½ tsp cumin seeds
- 2 bay leaves
- 3-4 cloves
- 2-3 green cardamom pods
- 5-6 black peppercorns
- 2 two inch cinnamon sticks
- 5-6 curry leaves
- A pinch of hing asafoetida
- 1 whole red bor chili
Vegetables and Dry Fruits
- ¼ cup green peas
- ¼ cup chopped carrot
- 5-6 cashews
- 5-6 yellow raisins
Flavor Enhancers
- ½ tsp crushed ginger
- ½ tsp green chili paste
- Salt to taste
- ½ tsp sugar
Instructions
Preparation
- In a large bowl, add 1½ cups basmati rice. Rinse the rice thoroughly under running water 2–3 times until the water runs clear.
- Soak the rinsed rice in water for 15 minutes and set aside.
Cooking
- After soaking, drain the rice and transfer it to a pot. Add enough water to cover the rice and boil it over medium heat for 5–7 minutes, or until the rice is about 90% cooked. Drain any excess water and set the boiled rice aside.
- In a small bowl, prepare the vegetable and spice mix by combining: ¼ cup green peas, ¼ cup chopped carrot, ½ tsp crushed ginger, ½ tsp green chili paste, 5-6 cashews, 5-6 yellow raisins
- Heat a pan over medium heat. Add 1 tbsp oil and 1 tsp ghee to the pan.
- Once the oil is hot, add the following whole spices and aromatics: ½ tsp cumin seeds, 2 bay leaves, 3-4 cloves, 2-3 green cardamom pods, 5-6 black peppercorns, 2 two inch cinnamon sticks, 5-6 curry leaves, A pinch of hing (asafoetida), 1 whole red bor chili (Bor chili)
- Sauté the spices for about 30 seconds until fragrant.
- Add the prepared vegetable and spice mix (peas, carrots, ginger, chili paste, cashews, raisins) to the pan. Stir well and cook for about 2 minutes.
- Gently add the boiled rice to the pan. Mix everything together carefully to ensure the rice is coated with the spices and vegetables without breaking the grains.
- Season with Salt to taste and ½ tsp sugar. Stir gently to combine.
- Garnish with freshly chopped coriander leaves.
Serving
- Serve this flavorful Gujarati Vegetable Pulao hot with kadhi on the side. Pair it with crispy papad and tangy pickle for a complete meal that’s bursting with traditional flavors!
Video
Notes
Calorie Estimates:
Please note that the calorie counts are estimates and may vary based on cooking methods, portion sizes, and specific ingredient brands. For the most accurate nutritional information, consider calculating based on your own measurements.
Gujarati Kadhi Recipe
Ingredients
- 2 tbsp unflavored yogurt
- 2 tsp chickpea flour besan
- ½ tsp green chili paste
- Salt to taste
- 1½ tbsp sugar
- ½ tsp crushed ginger
- 1½ cups buttermilk
- 1 tbsp oil
- 1 whole red bor chili
- 3 cloves
- ½ inch cinnamon stick
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- A pinch of hing asafoetida
- 5-6 curry leaves
- fresh chopped coriander leaves
Instructions
- In a mixing bowl, combine the 2 tbsp unflavored yogurt, 2 tsp chickpea flour, ½ tsp green chili paste, Salt to taste, 1½ tbsp sugar, ½ tsp crushed ginger, and 1½ cups buttermilk. Whisk well until smooth and lump-free. Set aside.
- Heat a pot over medium heat. Add 1 tbsp oil and let it warm up. Once hot, add the 1 whole red bor chili, 3 cloves, ½ inch cinnamon stick, ½ tsp mustard seeds, ½ tsp cumin seeds, A pinch of hing, and 5-6 curry leaves. Sauté for about 30 seconds until the spices release their aroma.
- Slowly pour the prepared yogurt mixture into the pot with the tempering. Stir continuously to prevent curdling. Reduce the heat to low and simmer for about 3 minutes, stirring occasionally, until the kadhi thickens slightly and reaches a smooth consistency.
- Turn off the heat once the kadhi is done. Garnish with fresh chopped coriander leaves.
- Serve hot with Gujarati Vegetable Pulao or steamed rice. Pair it with crispy papad and tangy pickle for a complete meal.
Video
Notes
Calorie Estimates:
Please note that the calorie counts are estimates and may vary based on cooking methods, portion sizes, and specific ingredient brands. For the most accurate nutritional information, consider calculating based on your own measurements.Have You Savor the Comfort of Gujarati Pulao Kadhi?
We’d love to know if you’ve tried the delightful combination of Gujarati Pulao and Kadhi! This classic dish, with its fragrant rice and tangy, sweet yogurt gravy, is a true comfort food that brings warmth to any meal. Whether you followed the recipe closely or added your own special touch, we’re eager to hear how it turned out! Did the flavors transport you to a festive Gujarati gathering? Share your cooking experience, tips, or favorite pairings in the comments below. Don’t forget to share this recipe with friends and family who appreciate delicious, hearty meals. Your insights not only inspire fellow food lovers but also help keep this beloved dish alive in our kitchens. Happy cooking!