May 06, 2019

Achaari Pulao | Pickle flavored pulao - No onion garlic version

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Hi friends,those of you who follow my blog regularly by now must be familiar that I love to experiment and cook varieties of pulao or flavored rice . In my opinion these one pot flavored rice is very healthy , filling and nutritious as it is loaded with veggies and a easy way to sneak in veggies that kids or adults don't like.
Varieties of pulao are easy to prepare and also can be carried in lunch box for office or school .Pair them with some chilled raitha or thick curd and you dont even have to bother about any side dish or gravy.

There is already another version of Achari Pulao on my blog which makes use of Onion and garlic in the method of preparation.
Today's version is sans O n G and can be easily made during any pooja, satsang or divine get togethers.

Preparation Time - 20 mins
Cooking Time - 20 mins
Serves - 3
Complexity- medium

2 cups basmati rice or regular rice
1 carrot chopped length wise
1 capsicum chopped length wise
1 medium sized potato chopped lengthwise
Few beans cut into 1 inch pieces
Handful of fresh or frozen peas
2-3 cloves
1 tsp jeera
2 tablespoon mango pickle gravy with soft mango chunks
1/2 tomato
Chopped coriander for garnish
3 tablespoon oil
Salt as needed
Ghee for extra flavor (optional)


  • Wash and soak the rice for 15 mins and drain it in a colander .
  • Grind the pickle masala, tomato in a blender to a fine paste .
  • Heat oil in a thick cooker.Splutter the jeera and cloves. 
  • Add in the pickle paste and let it cook for 2-3 mins.Stir occasionally.
  • Add the vegetables and mix it well so that the pickle masala coats the veggies. Add required amount of salt. 
  • Mix the drained rice with the veggies and add water in the ratio of 1:2 if using normal rice and 1: 1.5 incase of basmati rice 
  • (That is 2 cups water or 1.5 cups water depending on the rice variety)
  • Once the water starts boiling,cover the cooker lid and pressure cook for 2 whistles on medium flame.
  • Let the pressure release naturally .
  • Open the lid, fluff the rice with a fork and add some ghee and garnish with coriander leaves and serve hot with chilled raitha or curd.

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