Kerala Vegetable Pulao

Instructions

1. 1

   Preparation: Rinse the Jeerakasala rice under cold water until the water runs clear. Soak it in fresh water for 30 minutes. While the rice is soaking, wash and chop all the vegetables into small, uniform pieces.

2. 2

   Sauté Aromatics: Heat coconut oil in a 3-liter pressure cooker over medium heat. Add the whole spices (cinnamon, cloves, cardamom, fennel seeds, bay leaf) and sauté for 30-45 seconds until they become fragrant. Add the sliced onions and sauté for 4-5 minutes until they are soft and translucent. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.

3. 3

   Cook Vegetables and Rice: Add all the diced vegetables (carrot, beans, peas, potato) to the cooker. Sauté for 2-3 minutes. Drain the soaked rice completely and add it to the cooker. Gently stir for 1 minute, ensuring the rice grains are coated with oil but do not break.

4. 4

   Pressure Cook: Pour in the thick coconut milk and water. Add the salt and give it a final gentle stir. Secure the lid of the pressure cooker. Cook on medium heat for 2 whistles. After the second whistle, turn off the heat and let the pressure release naturally, which takes about 10-12 minutes.

5. 5

   Prepare Garnish: While the pulao is resting, heat ghee or coconut oil in a small pan over medium heat. Add the cashews and fry until they turn golden brown. Add the raisins and fry for about 15-20 seconds until they puff up. Immediately remove from heat to prevent burning.

6. 6

   Finish and Serve: Once the pressure has fully released, open the cooker. Gently fluff the cooked rice with a fork to separate the grains. Garnish with the fried cashews, raisins, and freshly chopped coriander and mint leaves. Serve the Kerala Vegetable Pulao hot with a side of raita, pickle, or papad.