Description

Chettinad Veg Pulao is a flavorful and aromatic rice dish originating from the Chettinad region of Tamil Nadu. It's characterized by its distinct spice blend, fragrant whole spices, and a medley of fresh vegetables, creating a rich and satisfying vegetarian meal.

Ingredients

For the Whole Spices

• 3-4 tablespoons Ghee or Oil
• 1 Bay Leaf
• 1 inch Cinnamon Stick
• 3-4 Cardamom Pods (green)
• 4-5 Cloves
• 1 Star Anise
• 1 teaspoon Fennel Seeds
• 1 teaspoon Cumin Seeds

For the Masala Paste

• 1 medium Onion (roughly chopped)
• 1 inch Ginger (roughly chopped)
• 4-5 cloves Garlic
• 2-3 Green Chillies (adjust to taste)
• 1 medium Tomatoes (roughly chopped)
• 1/4 cup Fresh Coriander Leaves
• 1/4 cup Fresh Mint Leaves
• 8-10 Cashews (optional)

For the Pulao

• 1.5 cups Basmati Rice (soaked for 20-30 minutes and drained)
• 1.5-2 cups Mixed Vegetables (carrots, peas, beans, potatoes, cauliflower, etc., chopped)
• 2 tablespoons Curd (Yogurt) (plain, whisked)
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon Red Chilli Powder (adjust to taste)
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Garam Masala
• 1 tablespoon Lemon Juice
• to taste Salt
• 3 cups Water (or as needed, depending on rice and cooking method)

Instructions

1. Wash and soak the basmati rice for 20-30 minutes. Drain well and set aside.
2. In a blender, combine onion, ginger, garlic, green chillies, tomatoes, fresh coriander leaves, fresh mint leaves, and cashews (if using). Grind to a smooth paste, adding a little water if needed.
3. Heat ghee or oil in a heavy-bottomed pan or pressure cooker over medium heat. Add bay leaf, cinnamon stick, cardamom pods, cloves, star anise, fennel seeds, and cumin seeds. Sauté for a minute until fragrant.
4. Add the prepared masala paste to the pan and cook for 5-7 minutes, stirring constantly, until the raw smell disappears and the oil starts to separate.
5. Add the mixed vegetables and sauté for 2-3 minutes.
6. Stir in turmeric powder, red chilli powder, coriander powder, and garam masala. Mix well and cook for another minute.
7. Add the whisked curd and mix well. Cook for 2-3 minutes until the curd is incorporated.
8. Add the soaked and drained rice to the pan. Gently mix with the vegetable and spice mixture, being careful not to break the rice grains.
9. Pour in the water and add salt to taste. Bring the mixture to a boil.
10. If using a pan: Cover tightly and reduce the heat to low. Cook for 15-20 minutes, or until the rice is cooked and the water is absorbed. If using a pressure cooker: Close the lid and cook for 1-2 whistles on medium heat. Let the pressure release naturally.
11. Once cooked, add lemon juice and gently fluff the rice with a fork.
12. Let it rest for 5-10 minutes before serving.