South Indian Vegetable Pulao

Ingredients

• 2 tbsp Ghee
• 2 tbsp Oil (Neutral oil like sunflower or canola)
• 2 whole Bay leaves
• 1 inch piece Cinnamon stick
• 1 whole Star anise
• 3 whole Green cardamom pods
• 4 whole Cloves
• 0.5 tsp Black peppercorns
• 10-12 whole Cashew nuts
• 1 medium Onion (Sliced)
• 3-4 whole Green chilies (Slit lengthwise)
• 1 tsp Red chili powder (Optional, for color)
• 1 tsp Ginger garlic paste
• 1 medium Carrot (Diced)
• 10 whole Green beans (Chopped)
• 0.5 cup Green peas (Fresh or frozen)
• 0.5 cup Cauliflower florets
• 1 cup Basmati rice (Soaked for 30 minutes)
• 2 cups Water (Or 1 cup water + 1 cup coconut milk)
• 1 cup Coconut milk (Optional, for richer flavor)
• 0.25 cup Mint leaves (Handful, roughly torn)
• to taste Salt

Instructions

1. Soak the Rice

   Rinse 1 cup basmati rice in several changes of water until the water runs clear. Soak in fresh water for 30 minutes. Drain before using.

   Time: PT5M

2. Prep the Vegetables

   While the rice soaks, peel and dice 1 carrot, chop 10 green beans, cut 0.5 cup cauliflower into small florets, and measure 0.5 cup green peas. Slice 1 medium onion and slit 3-4 green chilies lengthwise. Roughly tear a handful of mint leaves.

   Time: PT10M

3. Heat Ghee and Oil, Temper Spices

   Heat 2 tbsp ghee and 2 tbsp oil in a large heavy-bottomed pot over medium heat. Add 2 bay leaves, 1 cinnamon stick, 1 star anise, 3 cardamom pods, 4 cloves, and 0.5 tsp peppercorns. Sauté for 30 seconds until aromatic.

   Time: PT2M

   Temperature: Medium heat

4. Fry Cashews

   Add 10-12 cashews and fry until golden brown, about 1 minute.

   Time: PT1M

   Temperature: Medium heat

5. Sauté Onions and Chilies

   Add sliced onion and slit green chilies to the pot. Sauté for 2-3 minutes until onions turn translucent.

   Time: PT3M

   Temperature: Medium heat

6. Add Ginger Garlic Paste and Chili Powder

   Add 1 tsp ginger garlic paste and 1 tsp red chili powder (optional for color). Sauté for 1-2 minutes until the raw smell disappears.

   Time: PT2M

   Temperature: Medium heat

7. Add Vegetables

   Add diced carrot, chopped beans, cauliflower florets, and peas. Mix well and cook for 2-3 minutes.

   Time: PT3M

   Temperature: Medium heat

8. Add Rice and Liquids

   Add the soaked and drained rice. Pour in 1 cup coconut milk and 1 cup water (or 2 cups water if not using coconut milk). Add mint leaves and salt to taste. Mix gently to combine.

   Time: PT2M

9. Cook the Pulao

   Cover the pot and cook on medium heat until all the water is absorbed and the rice is cooked, about 18-20 minutes. Do not open the lid frequently.

   Time: PT20M

   Temperature: Medium heat

10. Rest and Fluff

    Turn off the heat and let the pulao rest, covered, for 5 minutes. Then gently fluff with a spoon or fork.

    Time: PT5M

11. Serve

    Serve hot with potato roast or ennai kathirikai, or enjoy as is.

    Time: PT2M

12. Cleanup

    Wash the pot, lid, cutting board, knife, bowl, colander, and utensils used.

    Time: PT10M

Nutrition Facts

Calories

340

Protein

7g

Carbohydrates

55g

Fat

10g

Fiber

4g

Ingredient Substitutions

• Instead of Ghee: Butter, Vegetable oil
• Instead of Oil: Ghee, Coconut oil
• Instead of Star anise: Fennel seeds (1/2 tsp)
• Instead of Cashew nuts: Almonds, Skip if nut allergy
• Instead of Green chilies: Jalapeño, Serrano, Skip for less heat
• Instead of Red chili powder: Paprika
• Instead of Ginger garlic paste: Fresh minced ginger and garlic (1/2 tsp each)
• Instead of Basmati rice: Jasmine rice (texture will differ)
• Instead of Coconut milk: All water
• Instead of Mint leaves: Coriander leaves

Equipment Needed

• Large heavy-bottomed pot with lid
• Wooden spoon or spatula
• Knife
• Cutting board
• Measuring cups and spoons
• Bowl (for soaking rice)
• Colander or sieve (optional)

Critical Steps — Do Not Skip

• Soaking and draining the rice properly
• Tempering the whole spices in ghee and oil
• Cooking the rice with correct water-to-rice ratio and not opening the lid frequently

Chef Tips from the Video

• Use aged basmati rice for best texture.
• For extra flavor, add a few drops of rose water or a pinch of garam masala at the end.
• Garnish with fried onions or extra mint for a festive touch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Can be frozen in portions for up to 1 month. Thaw and reheat gently.

Room temperature: Safe up to 6 hours if kept covered and cool.

Make-Ahead Tips

• Chop vegetables and soak rice ahead of time.
• Can be made a day ahead and reheated; add a splash of water before reheating.