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.
Cuisine: Karnataka
Required Time: 30 Minutes
Serves: 4
Ingredients:
1 Cup Sona Masuri Rice or Basmati Rice
1 Carrot
1 Potato
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
2tbsp Oil
Salt to taste
For the Masala:
1 Onion
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
4 Cloves
1/2 Cup Fresh Coconut
For Serving:
Bread slices deep-fried
Method:
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.
