Karnataka Style Vegetable Pulav
Delicious restaurant-style/wedding feast-style veg pulav popular in Karnataka. It has a unique blend of spices that gives it its distinguished taste and flavour.
Equipment
- Sauce pan
- Spatula
- Knives and Cutting Board
Ingredients
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 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 Frozen Peas
- 4½ Cups Water
- 1½ tsp Salt
- ⅓ tsp Turmeric Powder
- 1 tbsp Kasuri Methi
- 3-4 Green Chillies; slit
Instructions
- Heat oil in a pan. Add cumin seeds, green chillies, 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.
- For cooking 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.