Chettinad Vegetable Pulao Recipe

Chettinad Vegetable Pulao is a classic South Indian way of making rice. The spices are a unique blend of saunf (fennel seeds), black pepper corns with the addition of baby onions, ginger and garlic which add to the taste. Course : Dinner Ingridients : 1 cup Basmati rice , washed well in water 12 Pearl onions (Sambar Onions) , finely chopped 2 cloves Garlic , grated 1 inch Ginger , grated 2 Green Chillies , slit 1 Bay leaves (tej patta) , torn into half 1 teaspoon Red Chilli powder 1 teaspoon Turmeric powder (Haldi) 1 Carrot (Gajjar) , diced 12 Green beans (French Beans) , chopped 2 Potatoes (Aloo) , peeled and diced Ghee , for cooking Ingredients for Spice powder 2 Cloves (Laung) 1 inch Cinnamon Stick (Dalchini) 1 teaspoon Whole Black Peppercorns 1 teaspoon Fennel seeds (Saunf) 1 teaspoon Coriander (Dhania) Seeds To garnish 1/4 cup Green peas (Matar) , steamed 1/4 cup Mint Leaves (Pudina) , finely chopped Instructions 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. Soak the Kohinoor Super Basmati Rice for 30 minutes.The first step is to roast and grind all the ingredients for spice powder. Heat a small skillet over medium heat. 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.Once done, allow the spice to cool and then blend into a fine spice powder using a blender. Keep aside.The next step is the make the Chettinad pulao in one single pot.Heat 2 tablespoons of ghee in a large saucepan over medium heat. Add the ginger garlic, onion and green chilies. Saute until the onions soften.Once the onions soften, add carrot, green beans, potatoes, bay leaf, turmeric powder, red chili powder and freshly ground spice powder. Stir well to combine.Add the washed Kohinoor Super Basmati rice, salt and 2 cups of water. Bring the rice to a roaring boil. 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.Allow the Chettinad vegetable pulao to rest for 10 minutes. After 10 minutes stir in the mint leaves and the green peas and serve.Serve the Chettinad Vegetable Pulao along with Tomato Onion Raita and Vegetable Kurma for lunch or dinner.