Gujarati Kadhi pulao recipe | masala veg pulao recipe | Gujarati kadhi recipe

Gujarati Kadhi pulao recipe | masala veg pulao recipe | Gujarati kadhi recipe
Masala pulao with kadhi

Kadhi pulao is a quick and comforting meal made with spiced veg pulao and gujarati style sweet and sour kadhi. The best part of the recipe is that this no-fuss recipe is made with ingredients that you are sure to have at home! Serve it along with salad and papad for a weekday lunch or dinner. Do try this!

The key to making tasty kadhi pulao at home are

For pulao

  • Firstly, use long grain rice for more rich flavors of pulao. However, you can prepare it with basmati, sona masuri rice, or long-grain rice.
  • adding vegetables is open-ended and you can add as per your preference. ensure to slice or dice them in the same size and also do not overcook veggies in pulao.
  • To make pulao in kadai rice and water ratio should be 1: 2. If you make pulao in a pressure cooker then the rice-water ratio should be 1:1.5 glass (or cup). This ratio helps to make perfect non-sticky pulao.
  • Lastly, cook pulao on low flame. also it tastes great when served hot.

For kadhi

  • Firstly, the choice of yogurt or curd is critical for this recipe. it has to be sour in taste and do not use fresh curd for this recipe. also, before mixing it with the besan, whisk it to smooth consistency.
  • Secondly, adding sugar or jaggery balances the sourness of curd and enhances the flavor of kadhi.
  • Lastly, Cook kadhi on medium flame also does not compromise on the cooking time of kadhi. else it tastes raw and does not smell good

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Recipe video

Masala pulao with kadhiMasala pulao with kadhi

Recipe card for masala veg pulao & kadhi

Nehas Cook Book

Prep Time 5 mins

Cook Time 30 mins

Soaking time 15 mins

Total Time 50 mins

Course Main Course

Cuisine Indian

For masala pulao

  • 1 glass or cup long grain rice
  • 2 tbsp + 1 tsp ghee
  • 1 tsp cumin seeds
  • ½ tsp fennel seeds
  • 1 inch cinnemon
  • 3 cardamoms
  • 3 cloves
  • 1 bay leaf
  • 1 big size onion slices
  • 1 tbsp ginger garlic paste
  • 2 green chilli slits
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • 1 tsp pavbhaji masala
  • 1 tsp kasuri methi
  • 1 medium size tomato slices
  • ¼ cup carrot slices
  • ¼ cup green beans
  • ¼ cup green peas
  • 1 medium size potato slices
  • 2 glass water
  • Salt to taste
  • 1 tbsp lemon juice
  • Some coriander leaves

For khatti meethi kadhi

  • 1 cup sour curd
  • 2 tbsp gram flour besan
  • ½ tsp ginge paste
  • 1 tbsp green chilli paste
  • ¼ tsp turmeric powder
  • 1 tbsp sugar or as per your choice
  • Salt to taste
  • 3 cup water
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 inch cinnemon
  • 3 cloves
  • ¼ tsp methi dana
  • Pinch of hing
  • 8-10 curry leaves
  • Some coriander leaves

Making masala pulao

  • Wash and soak rice for 20 minutes

  • Now in a pan, add ghee, cumin seeds, fennel seeds, cinnamon, cardamom, cloves and bay leaf. Sauté it.

  • Then add onion slices and sauté till it slightly translucent.

  • Now add ginger-garlic paste and green chilli slits. Sauté it.

  • Then lower the flame, add turmeric powder, red chilli powder, coriander powder, garam masala, pavbhaji masala, kasuri methi and some water. Sauté masala till oil separate from its sides.

  • Then add tomato slices and sauté till it become soft.

  • Now add carrot slices, green beans, peas and potato slices. Sauté it.

  • Then add rice and 1 tsp ghee. Sauté rice for 2 minutes.

  • Now add 2 glass water, salt and lemon juice. Mix well and bring it to boil.

  • Then lower the flame and cook rice for 17-18 minutes on low flame.

  • Serve masala pulao with Gujarati kadhi and papad.

Making khatti-meethi kadhi

  • In a bowl, add curd, besan, ginger paste, green chilli paste, turmeric powder, sugar, salt and mix well.

  • Add 3 cup water and mix well. Kadhi mixture is ready.

  • Add kadhi mixture pan on gas and stir continuously till mixture starts to boil.

  • Keep flame on medium-low and boil kadhi for 5-7 minutes.

  • Meanwhile, for tempering in a pan, add ghee, mustard seeds, cumin seeds, cinnamon, cloves, methi dana, hing and some curry leaves. sauté it.

  • Then add tempering into kadhi mixture and cook kadhi for 5 mintes so it will become slightly thickens.

  • garnish with some coriander leaves and serve with masala pulao.

For pulao

  • soak rice only for 20 minutes.
  • when you sauté dry spice, it infuses its flavor into pulao.
  • sauté soaked rice gently, so ghee coats rice properly.
  • with 1 glass of rice, take 2 glasses of water, or in a pressure cooker with 1 glass of water take 1.5 glasses of water.

for kadhi

  • there are no lumps in the kadhi mixture.
  • in kadhi mixture, with 1 cup curd take 3 cups of water.
  • while boiling kadhi, stir the mixture continuously.
  • cook kadhi for 5 minutes, so it will slightly thicken and absorb tempering flavor.



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