Kumbh Pulao Masala Rice Recipe
Here is a delicious and aromatic Kumbh Pulao Masala Recipe made using Kumbh Pulao Masala – perfect for festive meals, family dinners, or lunch boxes.
Ingredients
Method
Preparation:
- Rinse and soak basmati rice for 15–20 mins. Drain and set aside.
- Chop all vegetables uniformly.
- Cooking the Pulao:
- Heat ghee/oil in a heavy-bottomed pan or pressure cooker.
- Add cashews/raisins (if using) and lightly fry. Remove and keep aside.
- Add sliced onions and sauté until golden.
- Add green chilies, ginger-garlic paste; sauté till raw smell disappears.
- Add chopped vegetables and cook for 3–4 minutes.
- Sprinkle Kumbh Pulao Masala and stir well.
- Add soaked rice and mix gently.
- Pour water and adjust salt. Bring to a boil.
Cover and cook:
- Pan: Simmer on low heat for 12–15 minutes.
- Pressure Cooker: 1 whistle on medium heat.
Finishing:
- Let it rest for 5 minutes. Fluff gently with a fork.
- Garnish with coriander/mint and fried cashews/raisins.
Notes
| Add paneer cubes or tofu for extra protein. |
| You can add saffron milk for aroma and color. |
| Serve with raita, papad, or pickle. |
