May 10, 2013

Achaari Pulao / Indian Pickle Flavored Rice

Share with friends and family

Achaar(Hindi)/Oorgai (Tamil)/Lonche(Marathi)/Uppinkayi(Kannada) are some of the terms used for Pickle in various Indian languages.
Inevitable and must have as a part of any meal,popular varieties of pickles used are Lemon,Mango,Gooseberry,Carrot,Mixed vegetables etc.Offlate due to various medical reasons,the consumption of pickles has reduced considerably but still people do like it indulge in having pickles with parathas,poori,dal rice etc.
I am not a great fan of any kind of pickle,but this Pickle flavored Pulao was something that created interest in me to try after having read Achari Chana Pulao in one of Tarla Dalal's cook book. I did not have boiled chick peas in store,hence I tweaked the recipe by adding vegetables instead of Chick Peas. The tangy flavor of Mango Pickle was infused in every grain of rice and perfectly cooked vegetables,the aroma was very appetizing and the room was filled in with the "aam ka achaar" smell.

Preparation Time : 20 mins
Cooking Time : 30 mins
Serves : 2-3

Achaari Pulao


1 cup rice
2 medium sized potatoes
 2-3 carrots
1 medium sized onion
1 cup frozen or fresh peas
2 tbsp Mango Pickle /aam ka achaar
1 tsp ginger garlic paste
2 tbsp oil
handful of cashew nuts (optional)
1 tsp cumin seeds /jeera
1/2 tsp turmeric powder
fresh chopped corriander


  • Wash and drain the rice for about 15 mins
  • Keep 2 cups of water to boil.
  • Chop the potatoes,carrots and onions lengthwise.
  • Blend the mango pickle in a blender into a coarse paste and keep aside.
  • In a pressure cooker,heat the oil,crackle the cumin seeds,saute the onions until light pink.
  • Add the ginger garlic paste,turmeric and saute until the raw flavor is lost.
  • Add in ground pickle paste and saute well and let it cook for 2 mins.
  • Slowly add in all the vegetables and mix well and cook for few minutes till the pickle coats the veggies well.Adjust salt and spice level as per taste.
  • Add the rice mix well and pour in the boiling water and pressure cook for 2 whistles.
  • Let the pressure subside naturally and then after releasing fluff the rice with a fork.
  • Garnish with roasted cashewnuts and corriander and serve hot with raita of your choice.


If you feel your search for the recipe ends here and this blog has helped you with that,please do drop in a word / suggestion ,which will motivate me further to help you guys !!