Chettinad Vegetable Pulao Recipe
Introduction:
Chettinad cuisine, known for its bold and aromatic spices, brings to life a vibrant and flavorful vegetable pulao. This dish is a comforting, one-pot meal made with fragrant rice, mixed vegetables, and a blend of spices that dance together in harmony. Perfectly spiced and aromatic, Chettinad Vegetable Pulao makes a wonderful accompaniment to a variety of curries or can be enjoyed on its own. Whether you are serving it for a cozy family dinner or a festive gathering, this pulao will surely impress with its rich flavors and inviting aroma.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice (washed well in water) | 1 cup |
| Pearl onions (Sambar onions) | 12, finely chopped |
| Garlic | 2 cloves, grated |
| Ginger | 1 inch, grated |
| Green chillies | 2, slit |
| Bay leaves (tej patta) | 2, torn into half |
| Cloves (Laung) | 3 |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Red chilli powder | 1 tsp |
| Turmeric powder (Haldi) | 1 tsp |
| Coriander powder (Dhania) | 1 tsp |
| Carrot | 1, diced |
| Green beans (French beans) | 12, chopped |
| Potatoes (Aloo) | 2, peeled and diced |
| Figaro Pure Olive Oil | 1 tbsp |
| Coriander leaves (Dhania) | 1/4 cup, finely chopped |
| Green peas (Matar) | 1/4 cup, steamed |
| Mint leaves (Pudina) | 1/4 cup, finely chopped |
| Salt | To taste |
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Total Time:
1 hour
Servings:
4 servings
Cuisine:
Chettinad
Course:
Dinner
Diet:
Vegetarian
Instructions:
Step 1: Prepare the Ingredients
Begin by preparing all the ingredients. Wash and soak the rice in water for 30 minutes to ensure the grains remain separate after cooking. Chop all the vegetables and gather the spices and other ingredients.
Step 2: Prepare the Spice Base
In a pressure cooker, heat 1 tablespoon of Figaro Pure Olive Oil over medium heat. Once the oil is hot, add the grated ginger and garlic. Sauté for a few seconds until the aroma is released.
Add the finely chopped pearl onions to the cooker and sauté until the onions soften, but do not let them caramelize.
Step 3: Add Spices and Vegetables
Now, it’s time to add the spices. Add bay leaves, cloves, cardamom, red chilli powder, turmeric powder, and coriander powder to the softened onions. Stir well to coat the onions with the spices, allowing the flavors to infuse.
Next, add the diced carrot, chopped green beans, and potatoes. Stir in the steamed green peas and mix them with the spiced onion mixture.
Step 4: Cook the Rice and Vegetables
Drain the soaked rice and add it to the pressure cooker with the vegetables and spices. Stir gently to combine everything evenly.
Add 2 cups of water to the cooker (adjust for your desired rice consistency) and salt to taste. Close the lid and cook for 3-4 whistles on medium heat. After cooking, turn off the heat and allow the pressure to release naturally.
Step 5: Finish and Serve
Once the pressure has fully released, open the cooker and gently fluff the pulao with a fork to separate the rice grains. For added richness, stir in a tablespoon of Figaro Extra Virgin Olive Oil to enhance the aroma and flavor of the dish.
Finally, garnish the Chettinad Vegetable Pulao with finely chopped coriander leaves and mint leaves for a fresh burst of flavor.
Serving Suggestions:
Serve the Chettinad Vegetable Pulao warm, paired with a side of tangy Tomato Onion Raita and rich Vegetable Kurma for a delicious and hearty meal. This dish also goes wonderfully with other Indian curries or a simple salad.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Carbohydrates | ~45 g |
| Protein | ~4 g |
| Fat | ~7 g |
| Fiber | ~5 g |
| Sodium | ~150 mg |
Tips for the Perfect Chettinad Vegetable Pulao:
- Rice: Basmati rice is ideal for this dish as it adds a delightful fragrance, but you can substitute it with any long-grain rice you have on hand.
- Vegetables: Feel free to add other vegetables like peas, beans, or even cauliflower, depending on your preference.
- Spices: Adjust the spice level by adding more or less red chilli powder based on your tolerance.
- Olive Oil: Using Figaro Pure Olive Oil ensures the dish retains a rich flavor while being healthy. Don’t skimp on the olive oil at the end for extra richness.
- Pressure Cooker: Make sure not to overcook the rice, as the grains will become too soft. The 3-4 whistles are just enough to cook the rice perfectly.
This Chettinad Vegetable Pulao is not just a meal; it’s an experience. Each bite is infused with the bold flavors of Chettinad spices, making it a dish to remember. Enjoy this delightful recipe that brings the essence of South India to your table.
