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Khatta Pulao Recipe

Khatta Pulao Ingredients:

Khatta Pulao Recipe
Khatta Pulao Recipe


  • Basmati rice – 1 1/2 cups, uncooked
  • Water – 3 cups
  • Bengal gram or split yellow peas – 1 tsp
  • Split raw cashews – 1 tbsp
  • Peanuts – 1 tbsp
  • Oil – 1 tbsp
  • Black mustard seeds – 1 tsp
  • Asafoetida – a pinch
  • Curry leaves – 10 ( I didnt have any)
  • Ginger – minced, 1/2 tsp
  • Green chilli – minced, 1/2 tsp
  • Dried red chillies – 2-3, broken into pieces
  • White lentils (urad dal) – 1 tsp
  • Turmeric powder – 1 tsp
  • Lemon juice – 3 tbsp
  • Salt – as needed
  • Water – 1 tbsp
  • Fresh coriander leaves – for garnish

How to make Khatta Pulao:

  • Boil the washed rice in water until the grains are just tender.
  • Drain thoroughly and set aside.
  • Dry roast the bengal gram, cashew nuts and peanuts in a skillet for 2-3 minutes until lightly toasted.
  • Set aside.
  • Heat the oil in the skillet, and stir-fry the mustard seeds until it begins to pop.
  • Add the ginger, chillies, asafoetida, curry leaves, bengal gram, cashews, peanuts, lentils and turmeric.
  • Continue to stir-fry and then add the lemon juice, salt and water ( 1 tbsp).
  • Allow it to simmer for a few minutes.
  • Toss in the rice and heat through.
  • Garnish with coriander leaves.
  • Serve with pickle and raita.

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