Karnataka Style Veg Pulav

Pulav is a rice and vegetable dish in which the two are cooked together along with mild spices and aromatics. Pulav is made in many ways all across India, and each state adds some ingredients to the recipe to make the pulav from that state unique and distinctive.

Today’s recipe Karnataka Style Veg Pulav, is one of my favourites. As the name says, it comes from the southern state of Karnataka. You will find this pulav served in restaurants and at weddings. It is simple yet quite flavourful and pairs perfectly with a simple raita. It is a complete dish in itself and doesn’t require any gravy or any side dish. What distinguishes Karnataka Style pulav from other pulav recipes using ingredients like coconut and a paste made from spinach or coriander. This paste also gives this pulav its characteristic light green colour.

Note that in this recipe, I have used Basmati rice to make this pulav, whereas, traditionally, it is made with Jeera Samba Rice, which is a smaller grain and is commonly used in many traditional south Indian biryani and pulav recipes.

I have already shared many pulav recipes such as Moth Matar Pulav, Veg Pulav in Coconut Milk, Matar Pulav, and Coriander and Mint Pulav. Do check them out.

Like other pulav recipes, the recipe for Karnataka Style Veg Pulav is quite easy, and even beginners can try it.

Let’s start.

Equipment Needed:

• Saucepan: I used the medium-sized pan from this set.
• Spatula
• Knives and Cutting Board

Ingredients for Karnataka Style Veg Pulav:

For the Paste

• 1 tbsp Sunflower Oil
• 1 tsp Cumin Seeds
• 4 Green Chillies
• 1-inch Piece of Ginger, chopped
• 2-3 Garlic Cloves
• 2 tbsp Grated Coconut (Use dry or fresh)
• 1 Handful of Fresh Coriander leaves/Spinach Leaves
• ⅓ Cup Water

Other Ingredients

• 2 Cups Basmati Rice; washed and soaked in water for 1 hour
• 1 tbsp Sunflower Oil
• 1 tbsp Ghee
• 2-3 Cloves
• 2 Bay Leaves
• 1 Star anise
• 2 Cinnamon Sticks
• 1½ tsp Fennel Seeds
• 1 tsp Cumin Seeds
• 2 Medium-Sized Onions; Chopped
• 10-12 Cashews
• 1 Carrot; cut into medium-sized pieces
• ½ Big Capsicum; cut into dices
• 1 Handful of Frozen Peas
• 4½ Cups Water
• 1½ tsp Salt
• ⅓ tsp Turmeric Powder
• 1 tbsp Kasuri Methi
• 3-4 Green Chillies; slit

Method to make Karnataka Style Veg Pulav:

• Heat oil in a pan. Add cumin seeds, green chilies, ginger, and garlic. Fry them on medium heat for about 15 seconds.
  
  
  
• Add grated coconut. Fry for another 10 seconds.
  
  
  
• Add fresh coriander leaves.
  
  
  
• Turn off the heat and let this mixture cool. Once it cools, grind it to a fine paste. Add about ⅓ cup of water while grinding. Keep it aside.
  
  
  
• To cook pulav, heat oil and ghee in a thick-bottomed saucepan. Add cloves, cinnamon sticks, bay leaves, and star anise. Fry on medium heat for 10 seconds.
  
  
  
• Add cumin seeds, fennel seeds, cashews and chopped onions. Fry till the onions turn slightly brown.
  
  
  
• Then, add all the vegetables. Fry them for 20-30 seconds.
  
  
  
• Add the ground paste, followed by 4½ cups of water.
  
  
  
• Add salt, turmeric powder, kasuri methi and green chillies.
  
  
  
• Increase the heat to high and let the water come to a full boil. It must bubble. Then, add rice. On high heat, cook the rice (without covering) until all the water is absorbed.
  
  
  
• Then, turn off the heat, cover it with a lid and let it rest for 10 minutes. Open and serve. Add ghee on top for that extra aroma and flavour.
  
  

Here is the recipe in printable format:

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