Chettinad Vegetable Pulao Recipe
Cuisine: Chettinad
Course: Dinner
Diet: Vegetarian
Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1 cup, washed well in water |
| Pearl onions (Sambar Onions) | 12, finely chopped |
| Garlic | 2 cloves, grated |
| Ginger | 1 inch, grated |
| Green Chillies | 2, slit |
| Bay leaves (tej patta) | 1, torn into half |
| Red Chilli powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Carrot (Gajjar) | 1, diced |
| Green beans (French Beans) | 12, chopped |
| Potatoes (Aloo) | 2, peeled and diced |
| Ghee | For cooking |
| Cloves (Laung) | 2 |
| Cinnamon stick (Dalchini) | 1 inch |
| Whole black peppercorns | 1 teaspoon |
| Fennel seeds (Saunf) | 1 teaspoon |
| Coriander seeds (Dhania) | 1 teaspoon |
| Green peas (Matar) | 1/4 cup, steamed |
| Mint Leaves (Pudina) | 1/4 cup, finely chopped |
Instructions
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Preparation: Begin by prepping all your ingredients: chop the vegetables and measure out the spices. Soak the Kohinoor Super Basmati Rice in water for 30 minutes to enhance its texture and flavor.
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Make Spice Powder: In a small skillet over medium heat, roast the whole spices—cloves, cinnamon stick, black peppercorns, fennel seeds, and coriander seeds—for about 2 to 3 minutes until fragrant and slightly colored. Allow them to cool before blending into a fine spice powder. Set this aside.
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Cooking the Pulao: In a large saucepan, heat 2 tablespoons of ghee over medium heat. Add the grated ginger, garlic, chopped onion, and slit green chilies. Sauté until the onions become soft and translucent.
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Adding Vegetables and Spices: Once the onions have softened, stir in the diced carrot, chopped green beans, diced potatoes, torn bay leaf, turmeric powder, red chili powder, and the freshly ground spice powder. Mix everything thoroughly.
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Cooking the Rice: Add the soaked and drained Basmati rice along with salt and 2 cups of water. Bring the mixture to a vigorous boil. When it reaches a rolling boil, reduce the heat to low, cover the saucepan, and let it cook until all the water is absorbed (approximately 15-20 minutes). Once done, turn off the heat.
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Finishing Touches: Let the Chettinad Vegetable Pulao rest, covered, for about 10 minutes. After resting, gently fluff the pulao with a fork and stir in the steamed green peas and chopped mint leaves.
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Serving Suggestion: Serve the Chettinad Vegetable Pulao warm, accompanied by refreshing Tomato Onion Raita and flavorful Vegetable Kurma for a delightful lunch or dinner experience.
Enjoy this aromatic and colorful Chettinad Vegetable Pulao, a perfect centerpiece for your dining table!
