Bhaji Pulao


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Layer the leftover bhaji with rice to make a colourful and innovative pulao.

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Makes 4 servings
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For The Rice
1 1/2 cups cooked rice
1 tsp ghee
1/2 tsp cumin seeds (jeera)
3 cloves (laung / lavang)
25 mm (1") piece cinnamon (dalchini)
1 bayleaf (tejpatta)
salt to taste

Other Ingredients
3/4 cup leftover bhaji
melted butter for greasing

For Serving
churi papad

For the rice

  1. Heat the ghee in a broad non-stick pan, add the cumin seeds, cloves, cinnamon and bayleaf and saute on a medium flame for few seconds.
  2. Add the rice and salt and saute on a medium flame for 3 to 4 minutes, while stirring continously.
  3. Remove from the flame and divide the rice into 2 equal portions. Keep aside.

How to proceed

  1. Arrange one portion of the rice evenly in a greased 125mm. (5") round aluminium foil.
  2. Spread the bhaji evenly over the rice and top with the remaining portion of the rice.
  3. Turn upside down on a serving plate and serve immediately with churi papad.

Handy tip

  1. If you find if difficult to de-mould the rice, run a knife around the edges of the tin to loosen the rice.
RECIPE SOURCE : Cooking & More..
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