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.

Pulao (chettinad Vegetable Pulao)

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

  1. Wash the basmati rice and soak it in water for 20 minutes. Drain and set aside.
  2. 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.
  3. Add the diced carrot, mixed vegetables, and Chettinad masala powder. Cook for 2-3 minutes.
  4. Stir in the soaked basmati rice and sauté for 2 minutes.
  5. 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.
  6. 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