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Vrat Ka Pulao
Vrat Ka Pulao

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We hope you got benefit from reading it, now let’s go back to vrat ka pulao recipe. You can cook vrat ka pulao using 18 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to make Vrat Ka Pulao:
  1. Get 1/2 Cup (100 g) Samak Rice
  2. Prepare 2 Potatoes, Medium Sized
  3. Provide 100 g Cottage Cheese (Paneer)
  4. Use 1 Pc Bayleaf (Tejpatta)
  5. Get 1/4 ″ Cinnamon Stick (Dalchini)
  6. Prepare 2-3 Cloves (Laung)
  7. Get 1 Black Cardamom (Badi Elaichi)
  8. Take 1/2 Tsp Cumin Seeds (Jeera)
  9. Get 1 Tbsp Clarified Butter (Ghee)
  10. Prepare 1 Tsp Rock Salt (Saindha Namak)
  11. Prepare 1-2 Green Chilli
  12. Provide 1/2 Tsp Ginger, grated or minced
  13. Use 1.25 Cups Water
  14. Prepare 1/4 Cup Roasted and Crushed Peanuts
  15. Get Few Roasted Almonds, Cashews (Optional)
  16. Provide Few Raisins (Optional)
  17. Use 2-3 Tbsp Chopped Coriander Leaves
  18. Prepare 1 Tbsp Carrot, Grated (Optional)
Steps to make Vrat Ka Pulao:
  1. Clean rice. Wash them and soak for 15 minutes. During this time do the following preparations.
  2. Peel Potatoes. Chop into small pieces. We chop it small to match with the small granules of rice. If cut big, they may look odd. Similarly, cut cottage cheese in small cubes.
  3. Put a pan on the flame. Heat Clarified Butter (ghee) in it. When reasonably hot, add bay leaf, cinnamon, cloves, black cardamom.
  4. Put chopped potatoes. Cook on medium flame till 90% cooked and slightly brown in colour.
  5. Add cumin seeds, green chilli and ginger. - To this, add fried cottage cheese cubes. (See Note 1)
  6. Now reduce the flame, and keep the soaked rice in the colander for 20 to 30 seconds so that all water drains out.(See Note 2) - Put the drained rice in the pan. - Saute on medium flame for about one minute, stirring continuously.
  7. Add water and salt. Keep the flame high. - When the boil comes, reduce the flame and cover the pan. - After about 4 to 5 minutes, your pulao will be ready. (See Note 3)
  8. It will be mushy like upma. - Squeeze lemon juice. - Keep it covered for 5 to 10 minutes. - Add roasted and crushed peanuts, cashews, almonds, raisins and lot of chopped coriander.
  9. Serve with devotion, curd and chutney optional.
  10. Notes: 1. You may saute paneer with potatoes or separately. I did it in air fryer. - 2. It is better to put soaked rice in the colander to drain off the water. This is because the granules are so small that it is difficult to do with hands like we do for normal rice. - 3. If the pulao seems too dry, you may add 1 or 2 tablespoon water more. But not more than that.
  11. Note: What is important is to follow the ratio of rice and water. I use 2.5 cups of water for every 1 cup of Samak rice. Just remember this ratio and make variations in pulao as per your liking and preferences. - Soak rice for just 15-20 Minutes and not longer. - If making for non-fast days then you can add other vegetables like peas, beans etc. - One thing more, it gets cooked very quickly, just 5 minutes. So, cook potatoes up to 90% before adding rice to it. Otherwise, potatoes will remain raw.

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