Mangalorean Vegetable Pulao with Coconut Raita

Instructions

1. 1

   Prepare the rice by washing it thoroughly under running water until the water runs clear. Soak the rice in ample water for 30 minutes, then drain completely and set aside.

2. 2

   Make the masala paste.

   • In a dry pan over low-medium heat, roast the Byadgi and Guntur red chilies, coriander seeds, cumin seeds, fennel seeds, peppercorns, cinnamon, cloves, cardamom, and star anise for 2-3 minutes until they become aromatic. Be careful not to burn them.
   • Remove the roasted spices from the pan and let them cool down completely.
   • In a blender jar, combine the cooled spices, grated coconut, chopped onion, garlic cloves, ginger, and turmeric powder.
   • Add a few tablespoons of water and grind to a smooth, thick paste. Set aside.
3. 3

   Cook the pulao.

   • Heat ghee or oil in a heavy-bottomed pot or a pressure cooker over medium heat. Add the bay leaf and the sliced onion.
   • Sauté the onions for 5-7 minutes until they turn golden brown.
   • Add the mixed vegetables and continue to sauté for another 3-4 minutes until they are slightly tender.
   • Add the ground masala paste. Cook for 5-6 minutes, stirring frequently, until the raw smell of the masala disappears and you see oil separating from the sides.
   • Gently add the drained basmati rice and mix for 1 minute to coat the grains with the masala.
   • Pour in 2.75 cups of water and add 1.5 tsp of salt. Stir everything well and bring the mixture to a rolling boil.
4. 4

   Cook the rice.

   • For the pot method: Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed and the rice is fluffy.
   • For the 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 garnish the pulao. Once cooked, let the pulao rest, covered, for 5-10 minutes. Afterwards, gently fluff the rice with a fork. Stir in the lemon juice and garnish with freshly chopped coriander leaves before serving.