Karnataka-Style Vegetable Pulao With Coconut Raita Recipe

About this recipe

A fragrant Karnataka-style vegetable pulao made with wholesome spices, aromatic basmati rice, and a creamy coconut raita for a perfect balance of flavors. Designed to help with weight gain while keeping it vegetarian and authentic.

Ingredients

• 1 kg Basmati Rice
• 500 g Ghee
• 250 g Carrot
• 150 Gms Cloves
• - Bay Leaf
• - Cardamom
• 500 ml Water
• - Mustard Seeds
• 400G Chtoura White Beans In Brine
• 200 g Green Peas
• 250g Green Chilli
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 250g Coriander
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 20 g Turmeric Powder
• 10G Salt
• 500g Cucumber
• 20G Curry Leaves
• - Red Chilli
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil

Instructions

1. Step 1: Heat 1 tablespoon of ghee in a deep pan. Add cinnamon, cloves, bay leaf, cardamom, and cumin seeds. Fry until aromatic.
2. Step 2: Add green chilies, ginger-garlic paste, and sauté for 1 minute. Then, add diced carrots, beans, and green peas. Cook for 3-4 minutes.
3. Step 3: Add rinsed basmati rice to the pan and fry for 2 minutes on low heat.
4. Step 4: Stir in turmeric powder, chopped mint leaves, and coriander leaves. Add 2 cups of boiling water and salt. Cover and cook on low heat for 15 minutes or until rice is fluffy.
5. Step 5: While the pulao cooks, prepare the coconut raita. In a bowl, mix grated cucumber with whisked coconut yogurt and a pinch of salt.
6. Step 6: For the raita tempering, heat 1 teaspoon of oil in a small pan. Add mustard seeds, curry leaves, and dry red chili. Allow them to splutter, then pour over the raita.
7. Step 7: Serve the fragrant vegetable pulao hot, paired with the creamy coconut raita.