Chettinad Vegetable Pulao – Spicy South Indian Rice with Aromatic Herbs and Veggies

Chettinad Vegetable Pulao

Description:
Chettinad Vegetable Pulao is a fragrant South Indian rice dish, packed with aromatic spices like fennel seeds, black peppercorns, and a blend of fresh ingredients such as ginger, garlic, and baby onions. This vibrant pulao is rich in flavor and perfect for a comforting dinner.

Cuisine: Chettinad
Course: Dinner
Diet: Vegetarian

Ingredients:

• 1 cup Rice (washed well in water)
• 12 Pearl onions (Sambar onions), finely chopped
• 2 cloves Garlic, grated
• 1-inch Ginger, grated
• 2 Green chilies, slit
• 1 Bay leaf (tej patta), torn into half
• 3 Cloves (laung)
• 2 Cardamom pods/seeds (elaichi)
• 1 teaspoon Red chili powder
• 1 teaspoon Turmeric powder (haldi)
• 1 teaspoon Coriander powder (dhania)
• 1 Carrot (gajjar), diced
• 12 Green beans (French beans), chopped
• 2 Potatoes (aloo), peeled and diced
• 1 tablespoon Extra virgin olive oil
• 1/4 cup Fresh coriander (dhania) leaves, finely chopped
• Salt, to taste
• 1/4 cup Green peas (matar), steamed
• 1/4 cup Mint leaves (pudina), finely chopped

Preparation Time: 15 minutes
Cooking Time: 45 minutes

Instructions:

1. Preparation: Begin by preparing all the ingredients. Chop the vegetables and measure out the spices. Soak the rice in water for 30 minutes.

2. Prepare Ginger and Garlic Paste: Pound the ginger and garlic in a mortar and pestle, then set aside.

3. Cooking in Pressure Cooker:

   • Heat 1 tablespoon of extra virgin olive oil in a pressure cooker over medium heat.
   • Add the ginger-garlic paste and sauté for a few seconds until fragrant.
   • Add the finely chopped pearl onions and sauté until softened (do not let them caramelize).

4. Adding Spices and Vegetables:

   • Stir in the bay leaf, cloves, cardamom, red chili powder, turmeric powder, and coriander powder. Mix well.
   • Add the soaked rice and stir gently to coat it with the spices.
   • Add the diced carrots, chopped green beans, potatoes, and green peas. Stir to combine.

5. Cooking the Pulao:

   • Add enough water to cover the rice and vegetables (about 1.5 cups of water). Season with salt to taste.
   • Close the lid of the pressure cooker and cook for 3-4 whistles, then turn off the heat. Allow the pressure to release naturally.

6. Finishing Touches:

   • Once the pressure has released, open the cooker and fluff the rice gently.
   • Stir in 1 tablespoon of extra virgin olive oil for added flavor and richness.

7. Garnish and Serve:

   • Garnish with fresh coriander leaves and mint leaves.
   • Serve the Chettinad Vegetable Pulao warm with Tomato Onion Raita and Vegetable Kurma for a complete meal.

Enjoy your aromatic and flavorful Chettinad Vegetable Pulao!