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A fragrant one-pot rice dish from the Chettinad region of South India. Basmati rice is cooked with mixed vegetables and a freshly ground spice paste, making it aromatic and flavorful.
Prepare Rice and Chettinad Masala Paste
Sauté Aromatics and Masala
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A fragrant one-pot rice dish from the Chettinad region of South India. Basmati rice is cooked with mixed vegetables and a freshly ground spice paste, making it aromatic and flavorful.
This chettinad recipe takes 45 minutes to prepare and yields 4 servings. At 478.63 calories per serving with 9.46g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine Vegetables and Rice
Cook the Pulao
Rest and Serve
Add 200g of cubed paneer or tofu along with the vegetables for a protein-rich version.
Substitute basmati rice with brown rice or quinoa for a healthier, high-fiber alternative. Adjust water quantity and cooking time accordingly.
Fry a handful of cashews in ghee until golden and add them as a garnish for a delightful crunch and richness.
Loaded with mixed vegetables, this pulao is a good source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The unique blend of Chettinad spices like black pepper, cloves, and cinnamon contains powerful antioxidants and compounds that have natural anti-inflammatory effects, contributing to overall wellness.
Basmati rice provides complex carbohydrates, which are the body's primary source of energy. It offers a sustained release of energy, keeping you full and active for longer.
A single serving of Chettinad Vegetable Pulao (about 1.5 cups) contains approximately 470-500 calories. This can vary based on the amount of ghee and the specific vegetables used.
Yes, it can be a healthy and balanced meal. It's packed with vegetables, providing fiber and vitamins. The spices used, like pepper and cinnamon, have anti-inflammatory properties. To make it healthier, increase the vegetable-to-rice ratio and use a moderate amount of ghee.
Absolutely. To make this recipe vegan, simply replace the ghee with a neutral vegetable oil like sunflower, canola, or coconut oil. The rest of the ingredients are already plant-based.
Hardy vegetables work best as they hold their shape during cooking. A classic mix includes carrots, green beans, green peas, and potatoes. You can also add cauliflower florets, bell peppers, or sweet corn.
Yes, the Chettinad masala paste is perfect for making ahead. You can prepare a larger batch and store it in an airtight container in the refrigerator for up to a week or in the freezer for up to 2 months.