Bhaji Pulao


Added to 10 cookbooks
This recipe has been viewed 12351 times

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

Add your private note

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


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..
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

A heart-warming Maharashtrian meal…

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Your Rating

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.