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
Prana Kitchens
2
10 minutes
20 minutes
Indian
Main course
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.