VEG PULAO RECIPE KARNATAKA STYLE
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 VEG PULAO RECIPE KARNATAKA STYLE INGREDIENTS FOR SAUTEING AND GRINDING Cooking oil - 1 tbsp Cinnamon stick / patai - 3 nos [1 inch] Cloves / lavangam - 5 nos Cardamom / ellakai - 2 nos Pineapple flower / star annis - 1 no Coriander seeds / dhaniya - 1 tbsp Peeled and sliced ginger - 5 nos [1 inch] Peeled garlic - 10 nos Green chilies - 8 nos Mint leaves - 1/2 handful Coriander leaves - 1/2 handful Grated coconut - 1/2 cup Fenal seeds / sombu - 2 tsp Water - 1/4 cup [for grinding] INGREDIENTS FOR TEMPERING Cooking oil - 3 tbsp Ghee - 1 tbsp Bay leaves - 2 nos Stone flower - 3 nos [small pieces] Sliced onions - 2 nos Sliced tomatoes - 2 nos Mint leaves - few Chopped carrot - 1 no Chopped beans - 15 nos Chopped / Kohlrabi / knol khol - 1 no Soaked green peas - 1/2 cup Cauliflower - 10 - 15 pieces Salt - 2 tsp [as required] Curd - 1/4 cup Water - 3 cups Lime juice - 2 tbsp Sona masuri rice - 1/2 kg Preparation time : 20 minutes Cooking time : 35 minutes No of servings : 6 members Cuisine : Karnataka Coarse : Break Fast or Lunch Method : 1) Take rice in a bowl, rinse well for 3-4 times and soak for 30 minutes. 2) Heat oil in a pan, add cinnamon stick, cloves, cardamom, star annis, coriander seeds and saute for 30 seconds in medium flame. 3) Add sliced ginger, garlic, green chilies and saute well. 4) Add cleaned coriander and mint leaves, saute well and turn off the flame. 5) Add grated coconut, mix once, let cool down completely and place them in a mixi jar and add fenal seeds. 6) Add little water and grind them into a smooth paste. 7) Heat a pressure cooker, add oil and melt some ghee, add bay leaves, stone flower and saute for 30 seconds in medium flame. 8) Add sliced onions and saue for 2-3 minutes in medium flame. 9) Add chopped tomatoes and saute well for 2 minutes in medium flame. 10) Add few mint leaves, saute well till it turns mashy. Add all the chopped veggies and soaked green peas. 11) Mix well and cook for 2-3 minutes in medium flame, add salt and mix well. 12) Again cook for 2 minutes and add curd. 13) Mix well, add the grounded paste, mix well and cook for 5 minutes in low flame. 14) Rinse the mixi jar with 1 cup of water and pour the water in and again add 2 cups of water. 15) Add 2 tbsp of lemon juice, stir well and bring it to a good boil for 3 minutes in medium flame. 16) Add soaked rice, mix well, once it comes to a boil. Cover the lid and cook for 2 whistles. 17) Turn off the flame, let the pressure release on it's own and take off the lid and rice is being cooked well. 18) Mix gently and serve hot with any raitha. |
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| Take all these ingredients |
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| Take rice in a bowl |
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| Rinse well for 3-4 times and soak for 30 minutes |
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| Take ingredients for sauteing and grinding |
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| Heat 1 tbsp of oil in a pan |
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| Add cinnamon stick, cloves, cardamom, star annis and coriander seeds |
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| Saute for 30 seconds in medium flame |
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| Add sliced ginger, garlic and green chilies |
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| Saute well |
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| Add cleaned coriander and mint leaves |
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| Saute well |
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| Turn off the flame |
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| Add grated coconut |
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| Mix once and let cool down completely |
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| Place them in a mixi jar |
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| Add fenal seeds |
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| Add little water and grind them into a smooth paste |
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| Take ingredients for preparing pulao |
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| Add 3 tbsp of oil and melt 1 tbsp of ghee in a pressure cooker |
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| The ghee has melted |
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| Add 2 nos of bay leaves and stone flower |
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| Saute for 30 seconds in medium flame |
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| Add sliced onions |
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| Saute for 2-3 minutes in medium flame |
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| Add chopped tomatoes |
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| Saute well for 2 minutes in medium flame |
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| Add few mint leaves |
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| Saute well till it turns mushy |
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| Add all the chopped veggies and soaked green peas |
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| Mix well and cook for 2-3 minutes in medium flame |
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| Add salt |
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| Mix well |
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| Again cook for 2 minutes |
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| Add 1/4 cup of curd |
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| Mix well |
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| Add the grounded paste |
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| Mix well |
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| Cook for 5 minutes in low flame |
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| Rinse the mixi jar with 1 cup of water and pour the water in |
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| Add 2 cups of water |
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| Add 2 tbsp of lemon juice |
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| Stir once |
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| Bring it to a good boil for 3 minutes in medium flame |
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| Add soaked rice |
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| Mix slightly |
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| Once it comes to a boil |
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| Cover the lid and cook for 2 whistles, turn off the flame , let the pressure release on it's own and take off the lid. |
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| The rice is being cooked well |
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| Mix well gently |
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| Serve it hot. |
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| Serve with any raitha |
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| Enjoy hot. |
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