South Indian Vegetable Pulao is a rice cooked with spices and vegetables. This recipe calls for adding freshly grated coconut into the masala paste. Flavored rice with vegetables and coconut.
Required Time: 30 Minutes
1 Cup Sona Masuri Rice or Basmati Rice
10 -12 String Beans
1/2 Cup shelled Green Peas
Juice of one Lemon or 1 Tomato
1 Star Anise
1tsp Jeera / Cumin seeds
1 Bay leaf
1 Onion, Chopped finely (Optional)
2tbsp Ghee/Clarified Butter
Salt to taste
For the Masala:
3 Garlic Pods
2 Green Chilies
Few sprigs of Coriander Leaves
1/2” Ginger piece
1tsp Jeera/Cumin seeds
1tsp Coriander seeds
1tsp Saunf/Fennel seeds
4 Pepper Corns
1 Green Cardamoms, Crushed
1/2 Cup Fresh Coconut
Bread slices deep-fried
Soak rice for 30 minutes. Peel and chop Carrots and Potatoes into small pieces, string Beans and chop into small pieces. Chop Tomato. Grind the ingredients for the masala to a paste.
In a Handi/thick-bottomed vessel or cooker, heat Ghee and Oil and add Jeera, Star Anise, and Bay leaf. t
Add Onion and the masala paste and stir-fry until the moisture evaporates.
Add Tomato pieces and stir for a minute.
Add vegetables and rice and stir for a minute.
Add Salt and 3 cups of water and close the vessel and cook until done.
Remove the lid and add Lemon juice and mix gently.
Add the deep-fried bread slices and mix gently.
Remove to a serving dish and garnish with more bread croutons.
Serve South Indian Vegetable Pulao hot with Raitha.