Udupi Vegetable Pulao with Hard Boiled Egg

Instructions

1. 1

   Prep Rice and Veggies: Rinse the basmati rice under cold water until the water runs clear. Soak it in ample water for 30 minutes. While the rice soaks, wash, peel, and chop all the vegetables as indicated.

2. 2

   Grind the Masala Paste: In a blender or grinder jar, combine the fresh grated coconut, green chilies, ginger, cinnamon stick, cloves, green cardamom, and 6 whole cashews. Add 3-4 tablespoons of water and grind to a smooth, thick paste. Set aside.

3. 3

   Temper Spices (Tadka): Heat ghee in a 3-liter pressure cooker or a heavy-bottomed pot over medium heat. Once hot, add the mustard seeds and let them splutter. Add the urad dal and sauté for about 30 seconds until it turns light golden. Add the 10 halved cashews and fry until golden brown. Finally, add the curry leaves and hing, and sauté for another 10 seconds.

4. 4

   Sauté Aromatics and Vegetables: Add the sliced onions to the pot and cook for 3-4 minutes until they become soft and translucent. Add all the diced vegetables (carrots, beans, peas, potato) and sauté for 2-3 minutes until they are lightly cooked.

5. 5

   Cook Masala and Rice: Add the ground masala paste to the pot. Sauté for 3-4 minutes, stirring continuously, until the paste becomes fragrant and the raw smell disappears. Add the turmeric powder and mix well. Drain the soaked rice completely and add it to the pot. Gently fold the rice with the masala and vegetables for one minute, being careful not to break the grains.

6. 6

   Cook the Pulao: Pour in 2.75 cups of water. Add salt, sugar (if using), and lemon juice. Give it a final gentle stir to combine everything. For a pressure cooker, secure the lid and cook on medium heat for 2 whistles, then turn off the heat and let the pressure release naturally. For a pot, bring to a boil, then reduce heat to low, cover with a tight lid, and simmer for 15-18 minutes until all water is absorbed.

7. 7

   Rest and Serve: Once cooked, let the pulao rest, covered, for 5-10 minutes. Open the lid and gently fluff the rice with a fork. Garnish with freshly chopped coriander leaves and serve hot with a side of coconut chutney or a simple cucumber raita.