Festive days require extensive preparations, which often include shopping for home essentials, picking out gifts for family, and many other tasks that keep us busy. When it comes to food, these joyful occasions typically call for either traditional recipes to indulge in or quick and tasty options that satisfy our appetites and delight our guests. This Achari Pulao falls into the latter category.
I remember the first time I cooked this dish many years ago, in a rush, before heading out for a long night of pandal hopping. It turned out so well that I jotted down the recipe, and since then, I have prepared this Pulao many times, experimenting with different pickles. Rice is a fantastic ingredient, as it easily takes on any flavour added to it, providing a fresh experience each time. Recently, I discovered that the stuffing from Earth Story Farms Red Chilli Pickle is perfect for making this Pulao, thanks to the combination of spices in the filling. Beyond being a great table pickle for its gut-friendly qualities, the stuffed masala from this Red Chilli Pickle is also quite versatile. It works well in various marinades for chicken and paneer, enhances salads, and elevates the flavour of tikkis, kebabs, and cutlets when mixed into the ingredients before shaping.
I made the Pulao using Tulaipanji rice, an unsung hero from Bengal. This ancient rice variety is aromatic, nutritious, and delicious. Unlike the popular Gobindobhog rice, which is delicate and requires careful attention while cooking due to its quick cooking time, Tulaipanji becomes less fragile during the cooking process. This makes Tulaipanji a great choice for different types of Pulao, and I often prefer it over Basmati rice. Additionally, Tulaipanji is protein-rich, adding value to my diet. I typically keep this rice in my pantry and use it in rotation with other rice varieties depending on the recipes I prepare.
Coming back to the Achari Pulao, it’s a versatile dish that can be enjoyed as a one-pot meal or paired with any Indian curry. It’s an excellent choice for vegetarians and serves as a delightful alternative to the typical peas pulao or vegetable fried rice that we often prepare for guests. I hope you enjoy making this quick and flavourful pulao during the festive season for your family and friends!
Achari Pulao
Serves: 3
Ingredients
● Tulaipanji Rice (cooked)- 2 cups
● Carrot- 1
● French beans- 10
● Peas- ¼ cup
● Green onions- 2 (chopped)
● Cashew nuts- 2½ tbsp
● Raisins- 2 tbsp
● Ghee- 3 tbsp
● Achari masala from Red stuffed chilli pickle- 2 tbsp
● Salt to taste
● Sugar- 1½ tbsp
● Garam masala powder- ½ tsp
For tempering
● Bay leaves- 2
● Cumin seeds- ½ tsp
Method
Cook the rice separately and set it aside.
Cut the carrot into cubes, and keep aside.
Cut the French beans diagonally into ¼” pieces, and wash the beans and carrots together under running water.
Cook the vegetables (carrots, french beans, and peas) until they are tender but still firm to the bite. Drain them and set aside.
In a nonstick pan (kadai preferably) heat ghee and temper with the spices mentioned for tempering.
Next, add the vegetables, green onions, and pickled masala, mix well and cook for a few seconds over medium heat.
Add the cashew nuts and raisins, cooked rice, salt, sugar, and garam masala powder, mix well and cook for 4-5 minutes over medium heat, keep stirring gently in-between.
Turn off the heat, and transfer the delicious Achari Pulao to a serving bowl.
Serve the pulao hot with raita. You can pair this pulao with any curry of your choice, enjoy!
Pro Tip:
The addition of sautéed paneer cubes or mushrooms to the pulao will make it more tempting and delicious.
Author: Chandrima Sarkar (Not Out Of The Box)
About the author:
Chandrima Sarkar is a food writer and the founder of the award-winning blog 'Not Out of the Box.' As a self-taught expert in her craft, she is best known for her inspiring photographs and recipes. In addition to developing easy and workable recipes, she works closely with food and beverage brands to create high-quality digital content for them.
