You are here: Home >  Cuisine  >  Indian Veg Recipes  >  Maharashtrian  >  Maharashtrian Bhaat (Rice)  >  Turai Pulao

turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker |

turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker | with 29 amazing images.



While not quite a khichdi or stir fry rice, dodkyacha bhaat offers a delightful home-style taste with its basic ingredients. Learn how to make turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker |

turai pulao, also known as dodkyacha bhaat, is a delectable dish with a harmonious blend of tender ridge gourd (known as "turai" in Hindi), fragrant basmati rice, and an array of aromatic spices. Cubes of tender ridge gourd are stir-fried with warming spices like cumin, coriander, and turmeric, infusing them with rich aromas.

Fluffy basmati rice is then added, creating a vibrant canvas of flavours. Each bite bursts with the subtle sweetness of the turai, cooked together with rice in a pressure cooker for a one-pot wonder. turai pulao is a simple yet satisfying dish, perfect for a comforting weeknight meal.

Add a dollop of ghee to the hot rice just before having it. Also do try other Maharashtrian rice recipes like Vangi Bhath and Tendli Bhaat.

pro tips to make turai ka pulao: 1. For an interesting textural contrast, you can add some thinly sliced onions fried golden brown just before serving. This adds a delightful crunch to the soft and fluffy pulao. 2. For a richer, creamier texture, you can add a little yogurt along with the spices. This will balance the spice level and add a touch of creaminess. 3. You can soak the rice for 20-30 minutes, but rinse it well to remove excess starch. This prevents the rice from becoming mushy in the final dish.

Enjoy turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker | with detailed step by step photos.

Turai Pulao

This recipe has been viewed 73240 times



Turai Pulao recipe - How to make Turai Pulao

Preparation Time:    Cooking Time:    Total Time:     5Makes 5 servings
Show me for servings

Ingredients
Method
For turai pulao
    For turai pulao
  1. To make turai pulao recipe, heat oil in a pressure cooker, add cumin seeds, cinnamon, cloves, cardamom and onions.
  2. Saute on a medium flame for 2 to 3 minutes. Add the ginger garlic paste, green chillies and tomatoes. Saute for 2 minutes.
  3. Add ridge gourd, turmeric powder, coriander cumin seeds powder, chilli powder, biryani masala add ½ cup hot water.
  4. Mix well and cook on a medium flame for 2 to 3 minutes. Add the rice, salt and 2 cups of hot water. Mix well.
  5. Pressure cook it on a medium flame for 2 whistles. Allow the steam to escape and then open the lid.
  6. Serve turai pulao hot garnished with coriander.
Nutrient values (Abbrv) per serving
Energy246 cal
Protein3.5 g
Carbohydrates37 g
Fiber2.9 g
Fat9.3 g
Cholesterol0 mg
Sodium6.2 mg
Click here to view calories for Turai Pulao
Turai Pulao recipe with step by step photos

like turai ka pulao recipe
    like turai ka pulao recipe
  1. turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker | then do try other pulao recipes also:

what is turai ka pulao made of?
    what is turai ka pulao made of?
  1. See the below image of list of ingredients for making turai ka pulao.

how to make turai ka pulao
    how to make turai ka pulao
  1. To make turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker | heat 3 tbsp oil in a pressure cooker.
  2. Add 1 tsp cumin seeds (jeera).
  3. Add 1 small cinnamon (dalchini) stick. Cinnamon has a distinct aroma that adds another layer of pleasant scent to the dish.
  4. Add 3 cloves (laung / lavang). Cloves are a small but important part of the spice mix that forms the base of turai ka pulao. They contribute to the fragrant and flavorful nature of this dish.
  5. Add 1 black cardamom (badi elaichi). 
  6. Add 1 cup thinly sliced onions. Sautéed onions add some body and textural contrast to the fluffy rice grains in the pulao.
  7. Sauté on a medium flame for 2 to 3 minutes.
  8. Add 1 tbsp ginger (adrak) garlic (lehsun) paste. Ginger and garlic are aromatic ingredients that bring a pungent, earthy flavor to the dish.
  9. Add 2 green chillies, chopped.
  10. Add ½ cup chopped tomatoes. Chopped tomatoes help to create a flavorful and well-rounded turai ka pulao.
  11. Sauté for 2 minutes.
  12. Add 2 cups chopped ridge gourd (turai). Chopped ridge gourd (turai) is the main vegetable ingredient in Turai ka Pulao, adding both flavor and texture to the dish.
  13. Add ½ tsp turmeric powder (haldi). Turmeric is a key spice in Indian cuisine, known for its warm, earthy flavor. It adds a subtle depth of complexity to the rice dish.
  14. Add 2 tsp coriander (dhania) cumin seeds (jeera) powder. 
  15. Add 1 tsp chilli powder. Chilli powder brings a spicy kick to the pulao, depending on the amount used. It can be adjusted based on your preference.
  16. Add 1 tbsp biryani masala. The unique blend of spices in biryani masala creates a fragrant aroma that's characteristic of biryani and pulao dishes.
  17. Add ½ cup hot water.
  18. Mix well and cook on a medium flame for 2 to 3 minutes.
  19. Add 1¼ cups long grain rice (basmati chawal) rice (chawal) , washed and drained.
  20. Add salt to taste.
  21. Add 2 cups of hot water.
  22. Mix well.
  23. Pressure cook it on a medium flame for 2 whistles.
  24. Allow the steam to escape and then open the lid.
  25. Serve turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker | hot garnished with coriander.

pro tips to make turai ka pulao
    pro tips to make turai ka pulao
  1. For an interesting textural contrast, you can add some thinly sliced onions fried golden brown just before serving. This adds a delightful crunch to the soft and fluffy pulao.
  2. For a richer, creamier texture, you can add a little yogurt along with the spices. This will balance the spice level and add a touch of creaminess.
  3. You can soak the rice for 20-30 minutes, but rinse it well to remove excess starch. This prevents the rice from becoming mushy in the final dish.

Reviews

Subscribe to Free Weekly Food Mailer