Pulao (chettinad Vegetable Pulao)
Pulao is a popular rice dish in Chettinad cuisine, known for its rich and aromatic flavors. This Chettinad Vegetable Pulao is a delightful combination of fragrant spices and colorful vegetables, making it a perfect main course for any occasion.
Ingredients
- 2 cups basmati rice
- 2 tablespoons ghee
- 1 onion, thinly sliced
- 1 teaspoon ginger-garlic paste
- 1 green chili, slit
- 1 carrot, diced
- 1 cup mixed vegetables (peas, beans, cauliflower)
- 1 teaspoon Chettinad masala powder
- 2 cups water
- Salt to taste
Instructions
- Wash the basmati rice and soak it in water for 20 minutes. Drain and set aside.
- In a large pot, heat ghee over medium heat. Add the sliced onion, ginger-garlic paste, and green chili. Sauté until the onions are golden brown.
- Add the diced carrot, mixed vegetables, and Chettinad masala powder. Cook for 2-3 minutes.
- Stir in the soaked basmati rice and sauté for 2 minutes.
- Pour in the water, add salt, and bring to a boil. Reduce the heat, cover the pot, and simmer for 15-20 minutes until the rice is cooked and the water is absorbed.
- Fluff the pulao with a fork and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 50g
- Protein
- 8g
- Fat
- 6g
Supplies
Large pot Spoon Measuring cups Knife
Tools
Cooking stove Cutting board Fork
Serving suggestions
Serving suggestions: Enjoy the Chettinad Vegetable Pulao with raita (yogurt-based condiment) and papad (crispy flatbread).
Tips & tricks
Tips: Adjust the spice level according to your preference by adding more or less green chili and Chettinad masala powder.
Cost
$10