Chettinad Vegetable Pulav Recipe –

Chettinad Vegetable Pulao is a classic South Indian way of making rice. The spices are a unique blend of saunf (fennel seeds), black peppercorns with the addition of baby onions, ginger and garlic which add to the taste. Course : Dinner Ingridients : 1 cup 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 3 Cloves (Laung) 2 Cardamom (Elaichi) Pods/Seeds 1 teaspoon Red Chilli powder 1 teaspoon Turmeric powder (Haldi) 1 teaspoon Coriander Powder (Dhania) 1 Carrot (Gajjar) , diced 12 Green beans (French Beans) , chopped 2 Potatoes (Aloo) , peeled and diced 1 tablespoon Extra Virgin Olive Oil , for cooking 1/4 cup Coriander (Dhania) Leaves , finely chopped or mint leaves Salt , to taste To garnish 1/4 cup Green peas (Matar) , steamed 1/4 cup Green peas (Matar) , steamed 1/4 cup Mint Leaves (Pudina) , finely chopped Instructions To begin making the Chettinad Vegetable Pulao, first prepare the entire ingredient like chopping the vegetables and getting all the ingredients measured and keeping it handy. Soak the rice for 30 minutes.Pound the ginger and garlic in a pestle and mortar and keep aside.Into the pressure cooker, add a tablespoon of Figaro Olive Oil.  Add the ginger garlic and saute for a few seconds. Add the chopped pearl onions, saute until softened and not caramelized.Once the onions are softened, add in the spices, the powder, rice and vegetables. Add water, salt to taste and cover the pressure cooker. Cook for 3 to 4 whistles and turn off the heat and allow the pressure to release naturally.Once the pressure has released, open the cooker, stir in  Figaro Extra Virgin Olive oil to add to the flavor and serve warm.Serve the Chettinad Vegetable Pulao along with Tomato Onion Raita and Vegetable Kurma for lunch or dinner.