Chettinad Vegetable Pulao Recipe
Dive into the rich culinary heritage of Chettinad with this delectable Chettinad Vegetable Pulao, a perfect blend of aromatic spices and vibrant vegetables. This vegetarian dish is not only a feast for the senses but also a wholesome meal ideal for dinner. Serve it with cooling Bundi Raita and crispy baked papad for an authentic experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice (washed well in water) | 1 cup |
| Small onions (finely chopped) | 12 |
| Garlic (finely chopped) | 2 cloves |
| Ginger (grated) | 1 inch |
| Green chilies (slit) | 2 |
| Bay leaf | 1 |
| Red chili powder | 1 tsp |
| Turmeric powder | 1 tsp |
| Carrot (chopped) | 1 |
| Green beans (chopped) | 12 |
| Potatoes (peeled and chopped) | 2 |
| Ghee (for cooking) | As needed |
| Cloves | 2 |
| Cinnamon (1-inch stick) | 1 |
| Fennel seeds | 1 tsp |
| Whole black pepper | 1 tsp |
| Coriander seeds | 1 tsp |
| Green peas (steamed) | 1/4 cup |
| Mint leaves (finely chopped) | 1/4 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 5 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 4 g |
| Fat | 8 g |
| Saturated Fat | 3 g |
| Sodium | 300 mg |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 60 minutes |
| Servings | 4 servings |
Instructions
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Prepare the Vegetables: Start by washing and cutting all the vegetables into small, uniform pieces to ensure even cooking. Set them aside for later use.
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Soak the Rice: Rinse the rice thoroughly under running water until the water runs clear, then soak it in water for about 30 minutes. This helps in achieving a fluffy texture while cooking.
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Toast the Spices: In a heavy-bottomed pan, heat a small amount of ghee over medium heat. Add the cloves, cinnamon stick, fennel seeds, whole black pepper, and coriander seeds. Roast the spices for about 2 to 3 minutes until fragrant, being careful not to burn them. Once toasted, turn off the heat and allow the spices to cool.
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Grind the Spices: Once cooled, transfer the toasted spices to a blender and grind them into a fine powder. This spice mix will serve as the flavorful base for your pulao.
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Sauté the Aromatics: In the same pan, add a bit more ghee if necessary and heat it over medium flame. Add the grated ginger, finely chopped garlic, chopped onions, and slit green chilies. Sauté until the onions become soft and translucent.
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Add the Vegetables and Spices: After the onions are soft, stir in the chopped carrots, green beans, potatoes, and bay leaf. Then, add the turmeric powder, red chili powder, and the ground spice mixture. Mix everything well to coat the vegetables in the spices, cooking for an additional 2 minutes.
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Cook the Rice: Next, add the soaked rice, salt to taste, and 2 cups of water to the pan. Stir gently to combine all ingredients. Increase the heat and bring the mixture to a boil.
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Simmer: Once boiling, reduce the heat to low, cover the pan with a lid, and let it cook until the rice is fully cooked and has absorbed all the water. If the rice appears undercooked, feel free to add a little more water and continue cooking.
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Rest the Pulao: After the rice is cooked, turn off the heat but keep the lid on for an additional 10 minutes. This resting period allows the flavors to meld together and the rice to finish steaming.
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Serve: Fluff the pulao gently with a fork before serving. For an authentic Chettinad experience, serve the Chettinad Vegetable Pulao hot with Bundi Raita and crispy baked papad on the side. Enjoy the symphony of flavors and textures!
Indulging in the Chettinad Vegetable Pulao is not just about a meal; it’s an experience that brings warmth to the dinner table, highlighting the rich heritage and flavors of South Indian cuisine. Enjoy cooking and sharing this delightful dish with family and friends, creating memories over a wonderful meal!
