• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking From Heart
  • Home
  • Recipe Index
  • About
    • CH Accolades
    • CH Video Recipes
    • Privacy Policy
  • Contact
  • Subscribe to our Blog!
menu icon
go to homepage
  • Recipe Index
  • Contact
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Contact
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ร—
    Home ยป Recipes ยป Pulav/Biryani Varieties

    Raju Gari Pulao | Raju Gari Veg Pulao

    Published: Feb 24, 2022 by Ramya ยท 2 Comments

    51 shares
    • Facebook6
    • Twitter
    Jump to Recipe Print Recipe

    Flavorful and delicious Raju Gari Pulao recipe with detailed step by step pictures. Raju Gari Veg Pulao is a vegetarian twist on the popular restaurant dish Raju Gari Kodi Pulao!

    Restaurant Style Raju Gari Pulao Recipe

    Raju gari Pulao is a flavorful and delicious rice recipe made in pressure cooker. It is my take on one of the most popular Hyderabad based restaurant dishes called Raju gari kodi pulao. Raju garu means king in Telugu and this pulao is so rich and delicious that was fit to be served to a king. This vegetarian version of the Raju Gari Veg Pulao is just as much flavorful and tasty, without the use of any plant or meat-based protein. It is also quite customizable, with the addition of any vegetables or meat to this basic recipe.

    Jump to:
    • Key Ingredients
    • Tips & Important Notes for Making Raju Gari Pulao
    • Substitutions & Variations
    • Serving Suggestions
    • Similar Recipes
    • Raju Gari Pulao Recipe with Step by Step Pictures
    • Recipe Notes
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Comments

    Raju Gari Vegetable Pulao is a simple one-pot meal that is made in a pressure cooker. It uses rich ingredients like cashews and golden fried onions. The basmati rice is cooked in a mixture of whole spices and spice powders, a special masala paste made from golden fried onions and yogurt. Another very unique thing about this recipe is how it is cooked in a mixture of milk and water. For vegan version, you can use coconut milk too. It turns out really moist and delicious, can be served with any egg or paneer side dishes and raita.

    Raju Gari Veg Pulav Recipe

    Key Ingredients

    Basmati Rice or any fragrant long grain rice is one of the main ingredients for making this raju gari pulav recipe.

    Golden Fried Onions, Green Chillies and Thick Fresh Curd is made into a smooth paste to flavor the pulao.

    A special spice blend made with roasted whole spices like Shahi Jeera, Cardamom, Cinnamon, Cloves and Black Peppercorns is used to spice the pulav.

    Cooking the basmati rice in Milk or Coconut milk makes the pulao rich and moist.

    For full list of ingredients and exact measurements, check the recipe below.

    How to make Raju Gari Pulao Recipe

    Tips & Important Notes for Making Raju Gari Pulao

    Despite a long list of ingredients and slightly elaborate procedure, making raju gari veg pulao is simple and it is a beginner-friendly recipe. With just a few tips and tricks up your sleeves, it is a quick and easy recipe. Follow the below notes when you give this recipe a try!

    Always wash the basmati rice until the water runs clear and soak it in enough water for 15-20 mins. This reduces the cooking time and results in non-sticky rice.

    The rice to water ratio is very important for making grainy but soft, moist rice. Since we are making this recipe in pressure cooker, ideally each cup of rice should be cooked in 1.5 cups of water. If you are not planning on soaking the rice for atleast 20mins, you can increase the water quantity to 1.75 cups.

    Always cook the rice on high flame for 5 mins and lowest flame for 8-10 mins or until there are two whistles โ€“ whichever happens first. It is important to let the pressure drop naturally before opening the pressure cooker.

    Always rest the rice for 5-10 mins before fluffing it up. This ensures the rice is not sticky or broken.

    How to make Raju Gari Vegetable Pulao Recipe

    Substitutions & Variations

    To make this Raju gari pulav recipe vegan, you can skip yogurt and replace milk with coconut milk or water.

    You can use store bought ready to use golden fried onions too.

    Add your choice of cut vegetables or protein to this recipe as per preference.

    Serving Suggestions

    Raju Gari Vegetable Pulav is best served hot, with a side of any starters or side dishes like soya 65, paneer tikka, dal tadka, aloo gobi and so on. Any paneer based, egg- based or mushroom gravies/curries and starters & appetizers go very well with plain pulao.

    Similar Recipes

    You must use the category name, not a URL, in the category field.

    Raju Gari Pulao Recipe with Step by Step Pictures

    First dry roast the whole spices for spice powder in a small pan โ€“ ยผ teaspoon shahi jeera, 1 green cardamom, ยผ cinnamon stick, 2 cloves and 6 black pepper corns. Roast on low flame for 3-4 mins until fragrant.

    Once cooled down, grind into powder and set aside.

    In a pressure cooker heat 1 tablespoon oil and 1 tablespoon ghee. Roast 10 cashews until they are golden brown and set aside.

    Now add 1 large onion finely sliced and cook on low to medium heat by constantly stirring.

    As the onions turn golden brown and crispy, remove from heat. At this time, wash 1 cup basmati rice and soak in enough water for atleast 20mins.

    Add the golden fried onions to a blender along with 2 tablespoon fresh thick curd and 2 green chillies.

    Grind into a smooth paste and set aside.

    In the same pressure cooker with remaining oil + ghee mixture, all whole spices like 2 cloves, 1 green cardamom, 1 black cardamom, 1 mace, 1 bay leaf, 1 cinnamon stick and ยผ teaspoon shahi jeera. Fry for a minute. And then add 2 sprigs of curry leaves and 2 green chillies slit.

    Now add 1 small onion finely sliced and cook until translucent.

    Next add ยฝ teaspoon ginger garlic paste and cook for 2 mins until there is no raw smell.

    Add 1 small tomato finely chopped and cook until mushy.

    Next add the prepared onion masala paste. Mix well.

    Cook on low flame for 3-4 mins and then add ยผ cup mint leaves & ยผ cup cilantro finely chopped.

    Now add ยฝ cup milk and mix well. After a minute, add 1 cup water.

    Next add the prepared spice powder and salt as needed - mix well too.

    In about 2-3 mins the mixture should boil well.

    Add the soaked basmati rice and mix well.

    Close the pressure cooker and cook on high heat for 3-4 mins. Reduce the heat to low and cook for 8-10 mins or until there are two whistles whichever happens first.

    Let the pressure naturally before opening the pressure cooker.

    Wait for 5-10 mins and rest the rice before fluffing it up. Garnish with roasted cashews.

    Serve hot with any side dish of your choice or raita.

    Raju Gari Pulao Recipe

    Recipe Notes

    • This recipe does not use any red chilli powder for spice, and it all about green chillies. Adjust the number of green chillies as per spice preference.
    • The spice powder made in the recipe can be also made in bulk and used for flavoring pulav recipes.
    • Instead of milk, coconut milk can be used too.

    I would be delighted to know if you have tried this recipe, donโ€™t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter ๐Ÿ™‚

    ๐Ÿ“– Recipe

    Restaurant Style Raju Gari Pulao Recipe

    Raju Gari Pulao | Raju Gari Veg Pulao

    Ramya
    Flavorful and delicious Raju Gari Pulao recipe with detailed step by step pictures. Raju Gari Veg Pulao is a vegetarian twist on the popular restaurant dish Raju Gari Kodi Pulao!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Total Time 55 minutes mins
    Course Main Course
    Cuisine Andhra Cuisine, Hyderabadi Recipes
    Servings 2 people

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    For Masala Paste

    • 1 Large Onion Sliced
    • 2 tablespoon Thick Fresh Curd
    • 2 Green Chillies

    For Spice Powder

    • ยผ teaspoon Shahi Jeera
    • 1 Green Cardamom
    • 2 Cloves
    • ยผ Cinnamon Stick
    • 6 Black Peppercorns

    For Pulav

    • 1 cup Basmati Rice
    • 10 Cashews
    • 1 tablespoon Oil
    • 1 tablespoon Ghee
    • 1 Small Onion Finely Sliced
    • 1 Small Tomato Finely Chopped
    • 1 Green Cardamom
    • 1 Black Cardamom
    • 1 Cinnamon Stick
    • 2 Cloves
    • 1 Star Anise
    • ยผ teaspoon Shahi Jeera
    • 1 Bay Leaf
    • 1 Mace
    • 2 Sprigs Curry Leaves
    • 2 Green Chillies Slit
    • ยฝ teaspoon Ginger Garlic Paste
    • ยผ cup Mint Leaves Finely Chopped
    • ยผ cup Cilantro Finely Chopped
    • ยฝ cup Milk
    • 1 cup Water
    • Salt as needed
    Prevent your screen from going dark

    Instructions
     

    • First dry roast the whole spices for spice powder in a small pan โ€“ ยผ teaspoon shahi jeera, 1 green cardamom, ยผ cinnamon stick, 2 cloves and 6 black pepper corns. Roast on low flame for 3-4 mins until fragrant.
    • Once cooled down, grind into powder and set aside.
    • In a pressure cooker heat 1 tablespoon oil and 1 tablespoon ghee. Roast 10 cashews until they are golden brown and set aside.
    • Now add 1 large onion finely sliced and cook on low to medium heat by constantly stirring.
    • As the onions turn golden brown and crispy, remove from heat. At this time, wash 1 cup basmati rice and soak in enough water for atleast 20mins.
    • Add the golden fried onions to a blender along with 2 tablespoon fresh thick curd and 2 green chillies.
    • Grind into a smooth paste and set aside.
    • In the same pressure cooker with remaining oil + ghee mixture, all whole spices like 2 cloves, 1 green cardamom, 1 black cardamom, 1 mace, 1 bay leaf, 1 cinnamon stick and ยผ teaspoon shahi jeera. Fry for a minute. And then add 2 sprigs of curry leaves and 2 green chillies slit.
    • Now add 1 small onion finely sliced and cook until translucent.
    • Next add ยฝ teaspoon ginger garlic paste and cook for 2 mins until there is no raw smell.
    • Add 1 small tomato finely chopped and cook until mushy.
    • Next add the prepared onion masala paste. Mix well.
    • Cook on low flame for 3-4 mins and then add ยผ cup mint leaves & ยผ cup cilantro finely chopped.
    • Now add ยฝ cup milk and mix well. After a minute, add 1 cup water.
    • Next add the prepared spice powder and salt as needed - mix well too.
    • In about 2-3 mins the mixture should boil well.
    • Add the soaked basmati rice and mix well.
    • Close the pressure cooker and cook on high heat for 3-4 mins. Reduce the heat to low and cook for 8-10 mins or until there are two whistles whichever happens first.
    • Let the pressure naturally before opening the pressure cooker.
    • Wait for 5-10 mins and rest the rice before fluffing it up. Garnish with roasted cashews.
    • Serve hot with any side dish of your choice or raita.

    Notes

    • This recipe does not use any red chilli powder for spice, and it all about green chillies. Adjust the number of green chillies as per spice preference.
    • The spice powder made in the recipe can be also made in bulk and used for flavoring pulav recipes.
    • Instead of milk, coconut milk can be used too.
    Keyword Biriyani Recipes, Biryani/Pulao
    InstagramMention @cookingfromheart or tag #cookingfromheart if you have tried this recipe!
    YouTubeDo you enjoy short recipe videos? Subscribe to our YouTube channel to watch new videos!

    Share this: Show some love!

    • Click to share on Pinterest (Opens in new window) Pinterest
    • Click to share on Facebook (Opens in new window) Facebook
    • Click to share on X (Opens in new window) X
    • Click to share on Telegram (Opens in new window) Telegram
    • Click to share on WhatsApp (Opens in new window) WhatsApp

    Like this:

    Like Loading...

    More Pulav/Biryani Varieties

    • Veg Pulao Recipe
      Veg Pulao | Vegetable Pulao | Pulav Recipe
    • Double Beans Biryani
      Double Beans Biryani
    • Veg Tehri Recipe
      Veg Tehri | Veg Tahari | Vegetable Tehri
    • Methi Pulao
      Methi Pulao | Methi Rice | No Onion No Garlic Methi Pulav

    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Kay

      October 15, 2024 at 4:52 am

      Can I use soya chunks for this? If so, how do I make them absorb the flavor better? Whenever I use soya chunks, I feel like they do not absorb flavors well. I have soaked them in hot water for 20 minutes in the past and squeezed out excess water.

      Reply
      • Ramya

        October 22, 2024 at 8:28 pm

        Hi Kay, yes you can use soya chunks for this recipe. Apart from soaking them, I also boil them for 5-7 mins and then squeeze out the excess water. To make them better absorb the flavors, you can marinate them in a mixture of thick curd and masala powders along with 2 tbsp of coriander + mint leaves. And cook them with the pulao masala mix for 7-10 mins.

        Reply

    Primary Sidebar

    Welcome

    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart ๐Ÿ™‚ I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me โ†’


    Popular Recipes

    • Eggless Gulab Jamun Cake
      Eggless Gulab Jamun Cake

    • Fried Gram Chutney without Coconut
      Pottukadalai Chutney | Fried Gram Chutney without Coconut

    • Soya Sukka Curry
      Soya Chunks Chukka | Soya Sukka Curry

    • Bakery Style Egg Puffs Recipe
      Egg Puff | Bakery Style Egg Puffs Recipe

    • Pressure Cooker Tomato Rice | Easy One Pot Tomato Rice

    • No-Bake Mango Cheesecake with Agar Agar
      No-Bake Mango Cheese Cake with Agar Agar


    Footer

    โ†‘ back to top

    About

    • Privacy Policy
    • Contact

    Newsletter

    • Sign Up! for emails and updates

    As seen on

    • Featured
    my foodgawker gallery

    COPYRIGHT ยฉ 2025 - Cooking From Heart

    This website uses cookies to improve your experience. We'll assume you're okay with this, but you can opt-out if you wish.Accept Read More
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    51 shares
    %d

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.