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Tandoori Pulao recipe with step by step pictures. Easy to make vegetable pulao with a little twist. Make this tandoori vegetable pulao for lunch, pack it for picnics, kids lunch box or for parties. Tandoori pulao is little different from regular vegetable pulao and it is more aromatic, flavorful and super delicious. I should say it’s a fusion of biryani and pulao where veggies are cooked separately and then mixed with the pulao. For making tandoori pulao, first I marinated vegetables in yogurt and spices. Then I cooked them on pan with little oil till they were brown and crisp (like tikka). You can also grill them in oven. Then I cooked rice separately with caramelized onions and cashews. And just mixed them together while serving. Serve this tandoori vegetable pulao with raita, papad and chutney. Tandoori pulao recipe is simple to do but it is very important here that rice should not be over cooked or mushy other wise pulao will not taste good. I normally use basmati rice to make this pulao as it gives nice aroma. I wash and soak the rice for 20 minutes before cooking. That way it comes out better. I used just the double amount of water than rice. You may need to add more or less water according to the quality of the rice you are using. Also I used sugar in caramelizing the onions which gives onions nice brown color.
Tandoori Pulao
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Ingredients
- 1 cup Thick Curd
- ½ tsp Red Chilli Powder
- ½ tsp Turmeric Powder
- ½ tsp Garam Masala Powder
- 1 tbsp Kasoori Methi
- 1 tbsp Ginger Garlic Paste fresh
- 1 tbsp Gram Flour
- Salt
- 2 tbsp Oil
- ¾ cup Paneer Cubes
- 7-8 Mushroom
- ½ tsp Capsicum
- ¼ cup Soya Chunks
- 1 cup Basmati Rice
- 1 Onion sliced
- 2 Small Cardamom
- ½ tsp Cumin Seeds
- 2 Cloves
- 1 Cinnamon Stick
- ½ tsp Dry Mango Powder/ Lemon Juice
- ½ tsp Sugar
- 2 tbsp Oil
- Salt
Instructions
Wash and soak rice for 20 minutes in water. In the meanwhile take a mixing bowl take curd, turmeric powder, chilly powder, garam masala, kasoori meethi, ginger garlic paste, besan and salt. Mix them well.
Add paneer, capsicum, soya chunks and mushrooms to yogurt mixture and mix gently. Let the veggies marinade for 20 minutes.
After 20 minutes take a nonstick pan and heat 1 tbsp of oil and add marinated veggies.
Try to put them in single layer. Let them cook for few minutes then turn them over and add one more table spoon of oil.
Cook veggies from both sides till they are nicely roasted. Once vegetables are roasted transfer them to a plate or bowl.
In the same pan add 2 tbsp of oil add cumin seeds, cardamom, cloves, dalchini (cinnamon).
Roast spices for few seconds and then add sliced onions and ¼ tsp of sugar. Cook till onions turn brown.
Now add strained rice, salt, dry mango powder, garam masala and drained rice and sauté for few minutes.
Add 2 cups of water, mix well and take a boil. Once the boil comes, reduce the heat and cover the pan and cook for 15-18 minutes for till rice is completely cooked.
Once you are ready to serve fluff the rice with fork and mix tandoori veggies in rice very gently. Serve tandoori pulao hot with raita and pickle.
Notes
Shilpi’s Quick Tricks
- Wash and soak rice for 20 minutes in water.
- In the meanwhile take a mixing bowl take curd, turmeric powder, chilly powder, garam masala, kasoori meethi, ginger garlic paste, besan and salt. Mix them well.
- Add paneer, capsicum, soya chunks ( boiled and drained) and mushrooms to yogurt mixture and mix gently.
- Let the veggies marinade for 20 minutes.
- After 20 minutes take a nonstick pan and heat 1 tbsp of oil and add marinated veggies.
- Try to put them in single layer. Let them cook for few minutes then turn them over and add one more table spoon of oil.
- Cook veggies from both sides till they are nicely roasted.
- Once vegetables are roasted transfer them to a plate or bowl.
- In the same pan add 2 tbsp of oil add cumin seeds, cardamom, cloves, dalchini (cinnamon).
- Roast spices for few seconds and then add sliced onions and 1/2 tsp of sugar.
- Cook till onions turn brown.
- Now add strained rice, salt, dry mango powder, garam masala and drained rice and sauté for few minutes
- Add 2 cups of water, mix well and take a boil.
- Once the boil comes, reduce the heat and cover the pan and cook for 15-18 minutes for till rice is completely cooked.
- Once you are ready to serve fluff the rice with fork and mix tandoori veggies in rice very gently.
- Serve tandoori pulao hot with raita and pickle.
Keyword main course
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