Chettinad Vegetable Pulao

Name: Chettinad Vegetable Pulao
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: chettinad
Ingredients: 1.5 cup seeraga samba rice (or short-grain rice, washed and soaked for 20 minutes); 0.75 cup coconut milk (thin, freshly extracted or store-bought); 0.75 cup water (for cooking rice); 1 pcs carrot (medium, diced); 0.5 cup green beans (chopped into 1-inch pieces); 0.25 cup green peas; 1 pcs potato (medium, peeled and cubed); 0.5 pcs bell pepper (diced); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 1 inch ginger (grated); 6 pcs garlic (cloves, minced); 2 pcs green chili (slit lengthwise); 15 pcs curry leaves; 3 tbsp coriander leaves (chopped, for garnish); 2 tbsp oil; 1 tsp ghee (for finishing); 1 tsp fennel seeds; 3 pcs green cardamom; 4 pcs cloves; 1 inch cinnamon stick; 1 pcs star anise; 2 pcs bay leaf; 1 tsp black peppercorns; 1 tbsp coriander seeds; 1 tsp cumin seeds; 3 pcs dried red chili (byadgi or kashmiri variety preferred); 2 tbsp grated coconut (fresh); 1 pinch turmeric powder; 0.5 tsp salt

RATING

4.4/5(65)

TASTE SCORE

8/10

A vibrant, spice-laden rice dish from the heart of Tamil Nadu's Chettinad region. Fresh vegetables and chewy seeraga samba rice are cooked with freshly ground aromatic spices and coconut milk, then finished on dum for a fragrant, slightly spicy one-pot meal that pairs beautifully with raita and papad.

PREP

20m

COOK

25m

SERVES

1 KATORI

561 cal

SERVINGS

METHOD · 9 STEPS

prep · ~20 min
Soak the rice.
Wash seeraga samba rice in 2-3 changes of water until water runs clear. Soak in fresh water for 20 minutes, then drain completely.
TIPSoaking seeraga samba rice ensures the grains stay separate and don't turn mushy.
roast · ~5 min
Prepare the Chettinad spice powder.
1.Dry roast coriander seeds, cumin seeds, dried red chilies, and black peppercorns in a small pan on low heat until fragrant (1-2 min).
2.Add grated coconut and roast until it turns light golden brown (1 min).
3.Cool completely, then grind to a coarse powder. Set aside.
TIPRoast the spices on low heat — high heat burns them and makes the pulao bitter.
temper · ~2 min
Temper the whole spices.
1.Heat oil in a heavy-bottomed pan over medium heat.
2.Add fennel seeds, green cardamom, cloves, cinnamon stick, star anise, and bay leaves.
3.Let them sizzle and become fragrant (30-40 sec).
saute · ~12 min
Build the aromatic base.
1.Add thinly sliced onions and sauté until golden brown (6-7 min).
2.Add grated ginger, minced garlic, slit green chilies, and curry leaves. Sauté until the raw smell disappears (1 min).
3.Add chopped tomatoes and cook until they turn soft and mushy (3-4 min).
saute · ~3 min
Cook the vegetables with spices.
1.Add diced carrot, green beans, green peas, potato cubes, and bell pepper to the pan.
2.Sprinkle the ground Chettinad spice powder and turmeric powder. Stir well to coat the vegetables evenly.
3.Sauté for 2 minutes so the spices bloom and coat the vegetables.
TIPDon't skip sautéing the spice powder — this step deepens the Chettinad flavor.
simmer · ~5 min
Simmer the rice in coconut milk.
1.Add the drained rice and gently mix without breaking the grains.
2.Pour in water, thin coconut milk, and salt. Stir once gently.
3.Bring to a boil, then reduce heat to the lowest setting.
steam · ~20 min
Dum cook the pulao.
1.Cover the pan with a tight-fitting lid. If the lid isn't tight enough, seal the edges with dough or a kitchen towel under the lid.
2.Cook on very low heat for 12-15 minutes without opening the lid.
3.Turn off the heat and let it rest covered for 5 minutes.
TIPResist the urge to open the lid during dum — the steam is what cooks the rice to perfection.
garnish · ~1 min
Finish and fluff the pulao.
1.Drizzle ghee and lemon juice over the cooked pulao.
2.Sprinkle chopped mint and coriander leaves.
3.Gently fluff with a fork to mix without breaking the rice grains.
serve
Serve hot with accompaniments.
Serve the Chettinad Vegetable Pulao hot with onion raita, papad, and a wedge of lemon on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak seeraga samba rice for exactly 20 minutes to ensure separate, non-mushy grains after dum cooking.
2
Roast the spice-coconut mixture on low heat until fragrant but not burnt, or the pulao will taste bitter.
3
Sauté the ground Chettinad spice powder with vegetables for 2 minutes to deepen the flavor before adding liquid.
4
Use a heavy-bottomed pan and seal the lid with dough or a towel to trap steam for perfect dum cooking.
5
Let the pulao rest covered for 5 minutes after turning off the heat before fluffing with a fork.
6
Drizzle ghee and lemon juice just before serving for a final burst of aroma and brightness.

RECIPE VARIATIONS

Adapt it for your goals.

High Protein Chettinad Pulao

High-Protein Chettinad Pulao

Add 1/2 cup of cooked chana dal or cubed paneer along with the vegetables for a protein boost that still respects the dish's vegetarian roots.

Lower Oil Chettinad Pulao

Lower-Oil Chettinad Pulao

Reduce oil to 1 tablespoon and skip the ghee finish; use a non-stick pan and sauté the onions and spices in a splash of water or coconut milk to cut fat while keeping flavor.

Vegan Chettinad Pulao

Replace the ghee finishing touch with 1 extra teaspoon of coconut oil or a drizzle of roasted sesame oil for a fully plant-based version that stays true to the coastal Chettinad palate.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Dietary Fiber

A mix of carrots, green beans, peas, and potato provides a good amount of fiber from whole vegetables, supporting healthy digestion.

✓

Anti-Inflammatory Spices

Spices used in Chettinad cooking such as turmeric, cumin, coriander, and black pepper contain natural anti-inflammatory compounds.

✓

Antioxidant Boost from Coconut

Fresh coconut and coconut milk supply medium-chain triglycerides (MCTs) and antioxidants that may support metabolism and cell health.

✓

Plant-Based Iron from Legumes and Greens

Green peas and coriander leaves contribute plant-based iron, while the black pepper in the spice mix enhances its absorption.

QUESTIONS?

Frequently asked questions

Yes, but basmati is longer and more delicate. Reduce the water to 1:1.5 ratio (1 cup rice to 1.5 cups total liquid) and adjust dum time to 10-12 minutes.