Chettinad Vegetable Pulao with Cucumber Raita

Instructions

1. 1

   Prepare Rice and Chettinad Masala Paste

   • Rinse the basmati rice under cold water until the water runs clear. Soak it in ample water for 30 minutes, then drain completely.
   • In a small, dry pan over low heat, add all ingredients for the masala paste except the grated coconut (coriander seeds, fennel seeds, cumin seeds, peppercorns, red chilies, cinnamon, cloves, cardamom, star anise, poppy seeds).
   • Dry roast for 2-3 minutes, stirring constantly, until they become fragrant. Be careful not to burn them.
   • Allow the roasted spices to cool completely. Transfer to a blender jar, add the grated coconut, and grind to a smooth paste, adding 3-4 tablespoons of water as needed to facilitate grinding.
2. 2

   Sauté Aromatics and Masala

   • Heat ghee in a heavy-bottomed pot or a pressure cooker over medium heat.
   • Add the sliced onions and sauté for 7-8 minutes until they are soft and golden brown.
   • Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Add the prepared Chettinad masala paste. Sauté for 5-6 minutes, stirring frequently, until the paste darkens slightly and oil begins to separate at the edges.
3. 3

   Combine Vegetables and Rice

   • Add the mixed vegetables, chopped mint leaves, and chopped coriander leaves to the pot. Stir well and cook for 3-4 minutes, allowing the vegetables to get coated in the masala.
   • Gently add the drained basmati rice. Stir very carefully for 1 minute to coat the grains with the masala without breaking them.
4. 4

   Cook the Pulao

   • Pour in 3 cups of water and add 1.5 tsp of salt. Stir gently once to combine.
   • Bring the mixture to a vigorous boil.
   • For Pot Method: Reduce heat to the lowest setting, cover with a tight-fitting lid, and cook for 15-18 minutes, or until all water is absorbed and the rice is cooked through.
   • For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5. 5

   Rest and Serve

   • Once cooked, let the pulao rest undisturbed for 10 minutes. This step is crucial for fluffy, separate grains.
   • Open the lid, drizzle with fresh lemon juice, and gently fluff the rice with a fork.
   • Garnish with additional fresh coriander leaves and serve hot with a side of onion-cucumber raita.