A nourishing pulao featuring buckwheat, a gluten-free grain that supports digestion and energy. Lightly spiced and wholesome, it brings warmth and balance to your plate.
Gluten-free Buckwheat Pulao
Gluten-free Buckwheat Pulao
Rated 5.0 stars by 2 users
Category
Main course
Cuisine
Indian
Author:
Prana Kitchens
Servings
2
Prep Time
10 minutes
Cook Time
20 minutes
Indulge in the delightful blend of buckwheat and pulao, where the tender buckwheat grains mingle with aromatic spices and colorful veggies. It's a flavor-packed adventure that celebrates the joy of good food. Just pure, delicious satisfaction in every bite!
Ingredients
-
1 cup of mixed vegetables of choice (peppers & eggplant OR baby corn & julienned carrots OR shredded red cabbage & roasted delicata squash)
- ½ cups of buckwheat
- 1 cup of water
- 2 tsp of Prana Kitchens Pulao Spice (included)
-
½ tsp SRS turmeric powder
- ½ tbsp oil or ghee for roasting
- Salt to taste
- Juice of ¼ of a lemon
Seasoning:
- 1 tbsp oil or ghee
-
½ tsp mustard seeds
-
5 curry leaves
-
1 pinch asafoetida
-
Chopped cilantro
-
1/4 cup of dry roasted peanuts, ½ cup of fresh pomegranate seeds
Directions
In hot oil or ghee, saute your choice of vegetables.
Add turmeric and cook until lightly roasted or caramelized.
While vegetables are roasting, bring water to boil in a separate pan and cook the buckwheat with salt on medium flame for about 10 -12 mts. Set aside to cool for about 10 mts.
Once vegetables are cooked, add the Prana Kitchens Spice and mix well, turn off the flame.
Prepare the seasoning by heating the oil or ghee and adding the gram spices, curry leaves & asafoetida.
Mix with cooked buckwheat and vegetables, peanuts, pomegranate, lemon juice.
Garnish with chopped cilantro and serve with Prana Kitchens Amalaki Pacchadi or a favorite raita.