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Main Course

Kerala Vegetable Pulao

an easy and rice dish rich with flavor of nutritious veggies and spices. Any gravy based side dish with chicken or paneer makes an excellent combo with Kerala Vegetable Pulao. Kids love Pulao rice since it is mildly spiced and aromatic too.

Ingredientsfor 6 servings

2 cup Basmati rice — soak in water for 30 mins and drain
1 Or Boiled vegetables Carrot, Beans, Peas, Corn, Cauliflower, Capsicum. easy way out is to buy a mixed vegetable packet
Ginger garlic paste - 1 tbsp
1 nos Onion medium
2 nos Green chillies
1 tbsp Cumin seeds (Jeerakam)
2 - Ghee
4 cup Hot water
Salt, to taste
2 nos Cardamom
2 nos Cinnamon
2 nos Cloves
2 nos Bayleaves

Preparation

Step 1
For preparing Kerala Vegetable Pulao, heat a pan and add ghee.
Step 2
Once the ghee melts, add the whole garam masala and cumin seeds.
Step 3
After the cumin crackles, add ginger garlic paste, onions and chillies.
Step 4
When the onions are transparent, add the vegetables and salt to taste.
Step 5
Add the rice and fry for 2 - 3 minutes.
Step 6
Add water and allow it to cook on a low flame till done.
Step 7
Garnish Kerala Vegetable Pulao with cashew, raisins and coriander leaves.
Step 8
Serve while still hot with raitha!

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Kerala Vegetable Pulao

Ingredientsfor 6 servings

2 cup Basmati rice — soak in water for 30 mins and drain
1 Or Boiled vegetables Carrot, Beans, Peas, Corn, Cauliflower, Capsicum. easy way out is to buy a mixed vegetable packet
Ginger garlic paste - 1 tbsp
1 nos Onion medium
2 nos Green chillies
1 tbsp Cumin seeds (Jeerakam)
2 - Ghee
4 cup Hot water
Salt, to taste
2 nos Cardamom
2 nos Cinnamon
2 nos Cloves
2 nos Bayleaves

Preparation

Step 1
For preparing Kerala Vegetable Pulao, heat a pan and add ghee.
Step 2
Once the ghee melts, add the whole garam masala and cumin seeds.
Step 3
After the cumin crackles, add ginger garlic paste, onions and chillies.
Step 4
When the onions are transparent, add the vegetables and salt to taste.
Step 5
Add the rice and fry for 2 - 3 minutes.
Step 6
Add water and allow it to cook on a low flame till done.
Step 7
Garnish Kerala Vegetable Pulao with cashew, raisins and coriander leaves.
Step 8
Serve while still hot with raitha!

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.