Bhaji Pulao Recipe (Layered Pav Bhaji Pulao)
Tarla Dalal
• 08 January, 2016
Table of Content
About Bhaji Pulao, Layered Pav Bhaji Pulao
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Ingredients
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Methods
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For the rice
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How to make Bhaji Pulao, Layered Pav Bhaji Pulao
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Tips for Bhaji Pulao, Layered Pav Bhaji Pulao
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Nutrient values
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Bhaji Pulao | Layered Pav Bhaji Pulao | Leftover Bhaji Rice Layer |
The Bhaji Pulao is a delightful fusion dish that transforms simple ingredients into a vibrant, flavorful one-dish meal. It begins with fragrant spiced rice, prepared by sautéing cumin seeds, cloves, cinnamon, and bay leaf in ghee before mixing in soft, cooked rice. This aromatic base sets the tone for a pulao that is comforting yet exciting, making it a great way to elevate everyday meals. A touch of salt balances the warmth of the whole spices, creating a subtly seasoned rice perfect for layering.
A unique feature of this dish is the addition of a Churi Papad, made by combining roasted and crushed Bikaneri papad with chilli powder and melted ghee. This mixture introduces a crispy, spicy element that pairs beautifully with the softness of the rice and bhaji. It adds a playful crunch and a burst of flavour, lifting the overall eating experience. Though served on the side, this papad mixture becomes an essential part of enjoying the pulao fully.
At the heart of the recipe lies the clever use of leftover bhaji, making this dish both resourceful and delicious. The rich, buttery pav bhaji—packed with vegetables and spices—forms the luscious middle layer of the pulao. When spread between two layers of spiced rice, the bhaji infuses every bite with its tangy, robust flavours, turning leftovers into a dish that feels completely new.
To assemble, the spiced rice is divided into two portions and gently pressed into a greased 125 mm tin, creating a firm base. The bhaji layer is spread evenly, followed by the remaining rice, forming a neat, compact structure. Once inverted onto a serving plate, the pulao retains its beautiful layered form. This simple moulding technique not only enhances presentation but also ensures every serving is balanced and flavourful.
Served hot with the crunchy churi papad, this Layered Pav Bhaji Pulao becomes a complete, satisfying meal. It is an innovative way to repurpose leftovers while delivering a dish that feels celebratory and indulgent. Paired with raita or kachumber, it makes for a wholesome lunch or dinner, ensuring the classic pav bhaji flavours shine in a whole new avatar.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
10 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
25 Mins
Makes
4 servings
Ingredients
For The Rice
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1 1/2 cups cooked rice
- 2 tsp ghee
- 1/2 tsp cumin seeds (jeera)
- 3 clove (laung / lavang)
- 25 mm (1") piece cinnamon (dalchini)
- 1 bay leaf (tejpatta)
- salt to taste
To Be Mixed Into A Churi Papad
- 1 cup roasted and crushed Bikaneri papad
- 1/4 tsp chilli powder
- 1 tsp melted ghee
Other Ingredients
Method
For the rice
- Heat the ghee in a broad non-stick pan, add the cumin seeds, cloves, cinnamon and bayleaf and sauté on a medium flame for few seconds.
- Add the rice and salt and sauté on a medium flame for 2 minutes, while stirring continuously. Keep aside.
Handy tip
- If you find it difficult to de-mould the rice, run a knife around the edges of the tin to loosen the rice.
How to proceed
- Divide the rice into 2 equal portions.
- Arrange one portion of the rice evenly in a greased 125 mm. (5") round aluminium tin and press it lightly using a back of a spoon.
- Spread the bhaji evenly over the rice and top with the remaining portion of the rice and press it lightly using a back of a spoon.
- Turn upside down on a serving plate and serve immediately with churi papad.
Bhaji Pulao, Layered Pav Bhaji Pulao recipe with step by step photos
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To make the Bhaji Pulao, Layered Pav Bhaji Pulao, heat the 2 tsp ghee in a broad non-stick pan.
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Add 25 mm (1") piece cinnamon (dalchini).
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Add 3 clove (laung / lavang).
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Add 1 bay leaf (tejpatta).
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Add 1/2 tsp cumin seeds (jeera) and sauté on a medium flame for few seconds.
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Add 1 1/2 cups cooked rice.
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Add salt to taste.
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Sauté on a medium flame for 2 minutes, while stirring continuously. Keep aside.
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To make the Bhaji Pulao, Layered Pav Bhaji Pulao, Divide the rice into 2 equal portions. Arrange one portion of the rice evenly in a greased 125 mm. (5") round aluminium tin and press it lightly using a back of a spoon.
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Spread the leftover bhaji evenly over the rice.
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Top with the remaining portion of the rice and press it lightly using a back of a spoon.
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Turn upside down on a serving plate and serve Bhaji Pulao, Layered Pav Bhaji Pulao immediately with churi papad.
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If you find it difficult to de-mould the rice, run a knife around the edges of the tin to loosen the rice.
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Nutrient values (Abbrv)per plate
| Energy | 241 Calories |
| Protein | 3.4 g |
| Carbohydrates | 28.0 g |
| Fiber | 2.0 g |
| Fat | 12.9 g |
| Cholesterol | 11 mg |
| Sodium | 46 mg |
Click here to view Calories for Bhaji Pulao, Layered Pav Bhaji Pulao
The Nutrient info is complete
asari
Jan. 11, 2021, 10:39 a.m.
Wow.. this is so good.. To use left over bhaji.. with layered rice.. i have loved the combination of the rice, bhaji and the papad churi.. A liked the idea of using the bhaji.. This is a must try recipe..
