Spice-Kissed Chettinad Veggie Pulao Recipe

About this recipe

A fragrant and mildly spiced Chettinad-style vegetarian pulao packed with flavor and balanced nutrition.

Ingredients

• 250 g Carrot
• 200 g Green Peas
• - Red Chilli
• 250 ml Coconut Milk
• 150 Gms Cloves
• - Cardamom
• - Bay Leaf
• 100 Gms Star Anise
• 250 G Fennel Seeds / Saunf 250 G
• 1 kg Basmati Rice
• - Onion
• 500 g Ghee
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 20 g Turmeric Powder
• 10G Salt
• 250g Coriander

Instructions

1. Step 1: Heat oil and ghee in a rice cooker or a heavy-bottomed pan. Add cinnamon, cloves, cardamom, bay leaf, star anise, and fennel seeds. Sauté for 30 seconds until aromatic.
2. Step 2: Add sliced onions and sauté until golden brown. Add ginger-garlic paste and cook for 1 minute.
3. Step 3: Stir in diced tomatoes, turmeric powder, red chili powder, Chettinad masala powder, and salt. Cook until the oil separates from the masala.
4. Step 4: Add the chopped carrots, green beans, and peas. Stir well and cook for 2 minutes.
5. Step 5: Drain the soaked basmati rice and add it to the pan. Mix gently to coat the rice with the spices.
6. Step 6: Pour in the coconut milk and 1 cup of water. Taste and adjust salt if needed.
7. Step 7: Close the rice cooker lid and cook until the rice is fully cooked and fluffy (approximately 20 minutes).
8. Step 8: Once done, let it rest for 5 minutes. Garnish with chopped coriander leaves and serve hot.