🍚 The ONLY Mix Veg Pulao Recipe You'll EVER Need! 🔥Khursani Kitchen

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Forget every pulao recipe you've seen before — this one changes EVERYTHING! We're talking golden crispy paneer, perfectly cooked basmati rice, whole aromatic spices, and a secret dum cooking technique that makes this pulao SO fluffy and fragrant, your family will think you ordered it from a restaurant! 😍
This isn't your average pulao. With juicy soya chunks (nutri), tender gajar, aloo, matar, and restaurant-style paneer — all cooked together with whole spices like javitri, black cardamom, and cinnamon — this dish is an absolute flavor BOMB. And the best part? NO fancy spices needed. Just whole spices and garam masala — that's it!
👇 WATCH TILL THE END — I share a dum cooking hack with a tawa and desi ghee that makes all the difference!

📌 In this video you'll learn:
✅ How to fry paneer perfectly without breaking it
✅ The exact water-to-rice ratio for fluffy pulao every time
✅ Dum cooking at home without a sealed pot
✅ How to layer mint, coriander & kasuri methi for max aroma

📌 FULL RECIPE — Save this before you forget! ⬇️
🥘 Mix Veg Pulao — Ingredients:
• 250g Basmati Rice
• 100g Paneer
• 1 Aloo (potato), cubed
• 1 Gajar (carrot), sliced
• 100g Boiled Nutri (Soya Chunks)
• 100g Matar (peas)
• 1 Large Onion
• Ginger Garlic Paste
• 1 tbsp Zeera (cumin)
• 2 Laung (cloves)
• 1 Bay Leaf
• 1 Black Cardamom
• Javitri (mace)
• Cinnamon stick
• Black pepper (to taste)
• Green chillies (to taste)
• Garam masala
• Salt to taste
• 1 tbsp Desi Ghee
• Oil for frying
• Fresh mint, coriander, kasuri methi (dried fenugreek leaves)

👨‍🍳 Steps:
Fry paneer in oil until golden brown. Set aside.
In the same oil, add whole spices (zeera, laung, bay leaf, black cardamom, javitri, cinnamon, black pepper). Sauté 2–3 mins.
Add onion, cook until golden brown.
Add ginger garlic paste, mix well.
Add aloo, matar, and nutri. Cook 4–5 mins.
Add paneer and gajar, mix everything well.
Add garam masala only — no other spice powder needed.
Add hot water (2:1 ratio to rice).
Once water boils, add 250g rice + salt to taste.
Cover and cook on low flame for 5–7 mins.
Add green chillies, mint leaves, coriander leaves, and kasuri methi.
Close lid again and place kadai on a tawa. Add 1 tbsp desi ghee.
Cook on low flame for 10–15 mins.
Turn off flame and rest (lid closed) for 10 more mins.
Serve hot with curd, chutney, pickle, or raita. Enjoy! 😋


💬 Tell me — did yours turn out perfect? Drop a comment below! 👇
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🔗 Heavy Bottom Kadai — https://amzn.to/40e8vvR
🔗 Tawa — https://amzn.to/46cjWHW
🔗 Basmati Rice — https://amzn.to/4czriJm
🔗 Desi Ghee — https://amzn.to/4an7KXn
🔗 Whole Spice Box — https://amzn.to/4ayzx5W; https://amzn.to/4kJhK0G

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