Chettinad Vegetable Pulao Recipe
A vegetarian Chettinad recipe with basmati rice - washed well in water, pearl onions (sambar onions) - finely chopped, cloves garlic - grated. Ready in 1h, serves 4.
Curated byRamesh Kumar🇮🇳
Instructions
19 steps- 1
To begin making the Chettinad Vegetable Pulao, first prep all the ingredient like chop the vegetables and get all the ingredients measured and keep it handy
- 2
Soak the Kohinoor Super Basmati Rice for 30 minutes
basmati rice - washed well in water(1 cup) - 3
The first step is to roast and grind all the ingredients for spice powder
red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon) - 4
Heat a small skillet over medium heat
- 5
Add the whole spices including cloves, cinnamon stick, whole black peppercorns, fennel seeds, coriander seeds and roast for two to three minutes until you smell the aromas and the spices are get a roasted colour
cloves garlic - grated(2)cloves (laung)(2)inch cinnamon stick (dalchini)(1)whole black peppercorns(1 teaspoon)fennel seeds (saunf)(1 teaspoon)coriander (dhania) seeds(1 teaspoon) - 6
Once done, allow the spice to cool and then blend into a fine spice powder using a blender
bay leaves (tej patta) - torn into half(1)red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon) - 7
Keep aside
- 8
The next step is the make the Chettinad pulao in one single pot
- 9
Heat 2 tablespoons of ghee in a large saucepan over medium heat
ghee - for cooking - 10
Add the ginger garlic, onion and green chilies
cloves garlic - grated(2)inch ginger - grated(1)green chillies - slit(2)green beans (french beans) - chopped(12)green peas (matar) - steamed(1/4 cup) - 11
Saute until the onions soften
pearl onions (sambar onions) - finely chopped(12) - 12
Once the onions soften, add carrot, green beans, potatoes, bay leaf, turmeric powder, red chili powder and freshly ground spice powder
pearl onions (sambar onions) - finely chopped(12)green chillies - slit(2)red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)carrot (gajjar) - diced(1)green beans (french beans) - chopped(12)potatoes (aloo) - peeled and diced(2)green peas (matar) - steamed(1/4 cup) - 13
Stir well to combine
basmati rice - washed well in water(1 cup) - 14
Add the washed Kohinoor Super Basmati rice, salt and 2 cups of water
basmati rice - washed well in water(1 cup) - 15
Bring the rice to a roaring boil
basmati rice - washed well in water(1 cup) - 16
Once it comes to a roaring boil, turn the heat to low, cover the pan and cook the rice until all the water is absorbed and turn off the heat
basmati rice - washed well in water(1 cup) - 17
Allow the Chettinad vegetable pulao to rest for 10 minutes
- 18
After 10 minutes stir in the mint leaves and the green peas and serve
green chillies - slit(2)bay leaves (tej patta) - torn into half(1)green beans (french beans) - chopped(12)green peas (matar) - steamed(1/4 cup)mint leaves (pudina) - finely chopped(1/4 cup) - 19
Serve the Chettinad Vegetable Pulao along with Tomato Onion Raita and Vegetable Kurma for lunch or dinner
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Chettinad Vegetable Pulao Recipe
A vegetarian Chettinad recipe with basmati rice - washed well in water, pearl onions (sambar onions) - finely chopped, cloves garlic - grated. Ready in 1h, serves 4.
Curated byRamesh Kumar🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
19 steps- 1
To begin making the Chettinad Vegetable Pulao, first prep all the ingredient like chop the vegetables and get all the ingredients measured and keep it handy
- 2
Soak the Kohinoor Super Basmati Rice for 30 minutes
basmati rice - washed well in water(1 cup) - 3
The first step is to roast and grind all the ingredients for spice powder
red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon) - 4
Heat a small skillet over medium heat
- 5
Add the whole spices including cloves, cinnamon stick, whole black peppercorns, fennel seeds, coriander seeds and roast for two to three minutes until you smell the aromas and the spices are get a roasted colour
cloves garlic - grated(2)cloves (laung)(2)inch cinnamon stick (dalchini)(1)whole black peppercorns(1 teaspoon)fennel seeds (saunf)(1 teaspoon)coriander (dhania) seeds(1 teaspoon) - 6
Once done, allow the spice to cool and then blend into a fine spice powder using a blender
bay leaves (tej patta) - torn into half(1)red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon) - 7
Keep aside
- 8
The next step is the make the Chettinad pulao in one single pot
- 9
Heat 2 tablespoons of ghee in a large saucepan over medium heat
ghee - for cooking - 10
Add the ginger garlic, onion and green chilies
cloves garlic - grated(2)inch ginger - grated(1)green chillies - slit(2)green beans (french beans) - chopped(12)green peas (matar) - steamed(1/4 cup) - 11
Saute until the onions soften
pearl onions (sambar onions) - finely chopped(12) - 12
Once the onions soften, add carrot, green beans, potatoes, bay leaf, turmeric powder, red chili powder and freshly ground spice powder
pearl onions (sambar onions) - finely chopped(12)green chillies - slit(2)red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)carrot (gajjar) - diced(1)green beans (french beans) - chopped(12)potatoes (aloo) - peeled and diced(2)green peas (matar) - steamed(1/4 cup) - 13
Stir well to combine
basmati rice - washed well in water(1 cup) - 14
Add the washed Kohinoor Super Basmati rice, salt and 2 cups of water
basmati rice - washed well in water(1 cup) - 15
Bring the rice to a roaring boil
basmati rice - washed well in water(1 cup) - 16
Once it comes to a roaring boil, turn the heat to low, cover the pan and cook the rice until all the water is absorbed and turn off the heat
basmati rice - washed well in water(1 cup) - 17
Allow the Chettinad vegetable pulao to rest for 10 minutes
- 18
After 10 minutes stir in the mint leaves and the green peas and serve
green chillies - slit(2)bay leaves (tej patta) - torn into half(1)green beans (french beans) - chopped(12)green peas (matar) - steamed(1/4 cup)mint leaves (pudina) - finely chopped(1/4 cup) - 19
Serve the Chettinad Vegetable Pulao along with Tomato Onion Raita and Vegetable Kurma for lunch or dinner
Rate this recipe
