Ingredients
- For the chili-garlic paste:
- 8 to 10 whole dried Kashmiri red chilies
- 5 to 6 large garlic cloves
- 2 to 3 tablespoons water, as needed
- For the rice:
- 1 cup basmati rice (about 195 grams)
- 3 cups water for soaking
- 6 to 7 cups water for boiling
- A few drops of oil
- For the pulao:
- 2 tablespoons butter
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 medium red onion, thinly sliced
- 2 teaspoons ginger-garlic paste
- 1 medium green bell pepper, thinly sliced
- 3/4 cup cabbage, thinly sliced
- 1 large tomato, quartered
- 1/4 cup green peas, boiled
- 1 medium potato, boiled and cubed
- 1/4 teaspoon turmeric powder
- 2 teaspoons pav bhaji masala
- 3/4 teaspoon salt, or to taste
- 2 tablespoons water
- 2 teaspoons kasuri methi, crushed
- 2 tablespoons chopped cilantro
- Juice of 1/2 lemon
Instructions
- Soak the dried Kashmiri red chilies in hot water for about 30 minutes until softened.
- Rinse the basmati rice until the water runs clear. Soak it in 3 cups of water for 15 to 20 minutes, then drain.
- Bring 6 to 7 cups of water to a boil. Add a few drops of oil, then add the soaked rice. Cook uncovered until the rice is just cooked but still separate. Drain and let it cool completely.
- Drain the soaked chilies, remove the seeds, and blend them with garlic cloves and 2 to 3 tablespoons water to make a thick paste.
- Heat butter and oil in a large pan or wok. Add cumin seeds and let them sizzle.
- Add the sliced onion and cook for about 2 minutes until translucent.
- Add the ginger-garlic paste and cook for 1 minute. Stir in 1 tablespoon plus 1 teaspoon of the chili-garlic paste and cook for another minute.
- Add the green bell pepper, cabbage, tomato, peas, and potato. Stir well and cook for 2 minutes.
- Add turmeric powder, pav bhaji masala, salt, and 2 tablespoons water. Cook for another 1 to 2 minutes so the spices blend well.
- Add the cooked rice and gently mix until evenly coated with the vegetables and spices.
- Finish with kasuri methi, chopped cilantro, and lemon juice.
- Serve hot with plain yogurt or raita.
Notes
- Leftover rice works perfectly for this recipe and helps keep the grains separate.
- Kashmiri red chilies provide vibrant color with mild heat.
- Cool the rice completely before mixing to avoid mushy pulao.
- Adjust the chili-garlic paste according to your spice preference.
- Butter adds authentic street-style flavor, but oil can be used for a vegan version.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 18 mg
