Kaju Pulao - North Indian Style Bengali Kaju Pulao Recipe At Home

By Samanwita Majumdar, Posted on 17/07/2020 - 35 Comments
Kaju Pulao - North Indian Style Bengali Kaju Pulao Recipe At Home

PREPARATION TIME

15m

COOKING TIME

20m

RATINGS

3.4 Average Ratings

COMMENTS

35 User Comments

This is a Bengali combo where in a pulao is prepared using kaju, kismis and aroma rice and some unique Bengali spices. It is served with a masala curry of boiled egg prepared in the Bengali style. The curry is very hot and spicy and is dry.

Ingredients of kaju pulao preparation

2.00 cup GobindoBhog Rice
0.25 cup Cashew
0.25 cup Raisins
4.00 no Elaichi
6.00 no Clove
1.00 no Cinnamon
3.00 no Nutmeg
10.00 tbsp Ghee
0.50 tbsp Salt
0.50 tbsp Sugar
0.50 tbsp Turmeric powder
4.00 cup Water

Ingredients of Egg masala preparation

5.00 no Egg
3.00 no Potato
8.00 no Garlic cloves
1.00 no Onion
3.00 no Green chili
1.00 no Tomato
5.00 tbsp Oil
0.50 tbsp Turmeric powder
1.00 tbsp Salt
1.00 tbsp Garam masala

Kaju Pulao Preparation

Take the Gobindo Bhog rice and wash them very well and then dry them under a fan so that the rice is semi dry.

STEP : 1

Take the Gobindo Bhog rice and wash them very well and then dry them under a fan so that the rice is semi dry.

Take the cashew and raisins and wash them and soak them and keep for an hour. Take the dry whole masala of cardamom, cinnamon, clove and nutmeg.

STEP : 2

Take the cashew and raisins and wash them and soak them and keep for an hour. Take the dry whole masala of cardamom, cinnamon, clove and nutmeg.

Heat the ghee in a kadai and add the whole masala and fry them for a minute till the aroma comes out. Then add the cashew nuts and fry them till they are brownish in nature.

STEP : 3

Heat the ghee in a kadai and add the whole masala and fry them for a minute till the aroma comes out. Then add the cashew nuts and fry them till they are brownish in nature.

Add the semi dry rice in the ghee, mix with the whole masala and add salt and sugar and fry the rice for some time.

STEP : 4

Add the semi dry rice in the ghee, mix with the whole masala and add salt and sugar and fry the rice for some time.

Add a pinch of turmeric to the rice and mix it well and stir the rice very well to mix uniformly.

STEP : 5

Add a pinch of turmeric to the rice and mix it well and stir the rice very well to mix uniformly.

We had used 2 cups of rice so now add 4 cups of water and cook the rice by covering with a lid till all the water is drained off.

STEP : 6

We had used 2 cups of rice so now add 4 cups of water and cook the rice by covering with a lid till all the water is drained off.

Once all the water is drained off the pulao is ready to be served. Add a little amount of ghee and mix it well with the rice to get the aroma.

STEP : 7

Once all the water is drained off the pulao is ready to be served. Add a little amount of ghee and mix it well with the rice to get the aroma.

Aloo Egg Masala Preparation

To prepare the egg masala, boil the egg and potato in a pressure cooker for 3 minutes as shown in the image.

STEP : 1

To prepare the egg masala, boil the egg and potato in a pressure cooker for 3 minutes as shown in the image.

Peel the boiled egg and take out the boiled potato from the pressure cooker and set it in a bowl to be fried later.

STEP : 2

Peel the boiled egg and take out the boiled potato from the pressure cooker and set it in a bowl to be fried later.

Chop the onion into thin slices. Chop the tomato into small pieces. -Peel the garlic cloves and wash them. Slit the green chili and also slice some ginger pieces

STEP : 3

Chop the onion into thin slices. Chop the tomato into small pieces. -Peel the garlic cloves and wash them. Slit the green chili and also slice some ginger pieces

Heat oil in a kadai and fry the big pieces of potatoes as shown in the image on both sides till they turn brown in color.

STEP : 4

Heat oil in a kadai and fry the big pieces of potatoes as shown in the image on both sides till they turn brown in color.

After the potato has been fried remove them from the oil and add the egg and fry them very well til the white turns brownish.

STEP : 5

After the potato has been fried remove them from the oil and add the egg and fry them very well til the white turns brownish.

Add the onions into the kadai and fry them well till they turn pinkish and is slightly softened in nature. Add the ginger and garlic cloves and fry them well.

STEP : 6

Add the onions into the kadai and fry them well till they turn pinkish and is slightly softened in nature. Add the ginger and garlic cloves and fry them well.

Add the green chili and tomato and fry them well till they soften and melt and also mix with the rest of the ingredient.

STEP : 7

Add the green chili and tomato and fry them well till they soften and melt and also mix with the rest of the ingredient.

Add salt and turmeric and mix it very well with the rest of the contents, cook the masala gravy for 2-3 minutes.

STEP : 8

Add salt and turmeric and mix it very well with the rest of the contents, cook the masala gravy for 2-3 minutes.

Add the fried and boiled eggs and potato to the kadai and add a cup of water. Cook it well till the water is drained and there is almost no gravy. Then it is ready to be served with the pulao.

STEP : 9

Add the fried and boiled eggs and potato to the kadai and add a cup of water. Cook it well till the water is drained and there is almost no gravy. Then it is ready to be served with the pulao.

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Comments (35)
John Fernandes John Fernandes
Rice dish with cashew. It does not take too much time or trouble to prepare. A very filling meal to have either for lunch or dinner. It is a little heavy to digest so should be had early in the afternoon or night.
Thilak Thilak
Kahaju pulavu a wonderfull idea because most of children didnot take khaju. But khaju is one of the highest nutrition and energy sourse. When i prepared thaat time the taste and flavour comes very nice. My kids really loved the dish and eat more number of khaju. Thanks for sharing and my family members really loved.
Amruta Aswasana Amruta Aswasana
This is a very tasty North Indian dish. Usually North Indian dishes are little bit spicy. This dish is also looking very tatsy and yummy. We can cook the rice in any festive occasion without adding onion and garlic. Dont cook the egg masala if you cook this in a festive occasion. We can simply omit the egg, onion and garlic and cook the potato curry without using these ingredients. It will taste amazing, I am going to try this.
Gopal Bhavanandi Gopal Bhavanandi
North Indian dishes are always yummy, tasty and more important things it's too healthy. Pulao is one favourite but never try North Indian Pulao Dish. While going through ingredients one thing I am sure dish is healthy and good for each and every age of person whether its child, young or old person. I share this recipe with friend and family who ever cook early I eagerly waiting to taste our recipe. Thank you for sharing such yummy dishes and really looking forward note down more healthy dishes...
diksha godghate diksha godghate
a little sweet for my liking but still very tasty, tried to make it for the first time will definitely it again may be with more chill this time . recommended recipe