Jaipuri Mewa Pulao Recipe


  • 2 cup Long White Rice
  • 2 cup sugar
  • 1 cup ghee / oil
  • 25-30 almond finely chopped and blanched 
  • 1/2 cup chironji coarsely ground 
  • 25 pistachios, chopped
  • 1 tsp cardamom powder
  • 1/4 tsp nutmeg powder
  • 1/2 tsp saffron,  soaked in 1 tsp milk
  • 4 cup milk
  • 20-25 cashew nuts, finely chopped

How to prepare Jaipuri Mewa Pulao” 

  • Take a deep bowl & wash white rice and soak in water for 2-3 hours.
  • Take a deep pan and heat the oil in it. 
  • When oil become heat, add drained rice and milk in it. Mix it well.
  • Cover this pan and cook on a low and medium flame stirring sooner or later .
  • Open this pan and check that the rice grains do not break.
  • If the rice become cooked, add the cardamom and nutmeg powder, chopped almond, chironji, pistachios, cashew nut, sugar and saffron. You can add more dry fruits which you like.
  • Mix it well.
  • Cook it, when each grain become separate.
  • Serve this hot and sweet dish.

Chane Jaisalmer Ke

You also Called “Dahi Chane ki sabzi“.

Ingredients :-

  • 1.5 cup Yogurt ( Dahi),
  •  2 cup Soaked and Boiled Brown Chick Peas (Kala Chana)
  • 2 tbsp Gram Flour (Besan)
  • 1/2 tsp Turmeric Powder (Haldi)
  • 1 tsp Green chilli Paste
  • 1 tsp Red chilli Powder
  • 1.5 tbsp oil
  • 1 tsp cumin seeds (Jeera)
  • 1/2 tsp mustard Seeds ( Rai or sarso)
  • Salt as per taste
  • 2 tbsp finely chopped coriander leaves (Kata Hua Hara Dhaniya)

How to prepare Chane Jaisalmer Ke :-

  • Take a deep bowl and mix gram flour, Yogurt, turmeric powder, green chilli paste, salt, 1/2 cup of water and mix it well, Using a whisk till no lumps remaining. 
  • Take a deep pan and heat oil in this pan. In this pan when oil become heat, add cumin seed and mustard seeds.
  • Seeds become crackle, add Brown chick peas and gram flour mixture. Mix it Well.
  • Cook it on a medium Flame for 2-3 minutes.Stirring continuously.
  • Garnished with Chopped Coriander Leaves.
  • Serve Immediately.