Karnataka Vegetable Pulao Recipe

Updated at: Tue, 24 Sep 2024 08:10:34 GMT

Step 1

In a blender, combine the fresh coconut, chopped ginger, garlic cloves, cloves, cinnamon sticks, cardamom pods, green chilies, and mint leaves.

Step 2

Blend until you achieve a smooth paste. Set aside.

Step 3

Heat oil in a large pan or pressure cooker over medium heat.

Step 4

Add the bay leaf, star anise, kapok buds, and cardamom pod. Sauté for about 30 seconds until fragrant. Add the chopped onions and cook until they turn golden brown.

Step 5

Add the beans, carrot, green peas, diced potato or kohlrabi and tomato. Season with salt, turmeric powder, coriander powder, and chopped coriander leaves. Stir well and cook the vegetables until they begin to soften, about 5-7 minutes.

Step 6

Add the prepared masala paste to the vegetables. Cook for an additional 2-3 minutes, stirring frequently, until the paste is well blended and aromatic.

Step 7

Squeeze the juice of half a lemon over the mixture. Stir in the ghee.

Step 8

Add sona masoori rice and stir to combine with the vegetable and spice mixture. Pour in water (1½ cups of water for 1 cup of rice) and stir well. Close the lid of the pressure cooker. Cook on medium heat for 2 whistles (or approximately 10-12 minutes). For basmati rice - ½ the number of whistles and ½ the amount of water as rice.

Step 9

Turn off the heat and let the pressure release naturally.

Step 10

Once the pressure is released, open the lid and gently fluff the pulao with a fork.

Step 11

Serve hot, garnished with additional coriander leaves if desired.

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