Kerala Vegetable Pulao

Name: Kerala Vegetable Pulao
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 1.5 cup basmati rice (washed and soaked for 20 minutes, then drained); 1 cup coconut milk (thin); 2 cup water; 1 pcs onion (medium, thinly sliced); 1 pcs carrot (small, diced); 12 pcs beans (cut into small pieces); 0.5 cup green peas; 2 pcs green chili (slit); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, finely chopped); 1 tbsp ghee; 1 tbsp oil; 1 inch cinnamon (small piece); 3 pcs green cardamom; 3 pcs cloves; 1 pcs bay leaf; 4 pcs black peppercorns; 2 tbsp mint (chopped); 2 tbsp coriander leaves (chopped); 0.5 tsp salt; 1 tsp lemon juice; 8 pcs cashews

RATING

4.4/5(68)

TASTE SCORE

8/10

Fragrant rice cooked with mixed vegetables, whole spices, coconut milk, and fresh herbs, this Kerala-style pulao is light yet comforting. It has gentle warmth, a lovely aroma, and fits beautifully into a simple South Indian meal.

PREP

20m

COOK

25m

SERVES

1 KATORI

523 cal

SERVINGS

METHOD · 10 STEPS

prep · ~20 min
Prep the rice and vegetables.
1.Wash the basmati rice until the water runs mostly clear.
2.Soak the rice for 20 minutes, then drain well.
3.Slice the onion thinly and chop the carrot, beans, ginger, garlic, mint, and coriander leaves.
4.Keep the coconut milk, water, whole spices, and remaining ingredients ready.
saute · ~2 min
Fry the cashews.
Heat the ghee and oil in a heavy pot over medium heat. Add the cashews and fry until lightly golden, then remove and keep aside.
saute · ~7 min
Cook the whole spices and onion.
1.Add cinnamon, cardamom, cloves, bay leaf, and black peppercorns to the same pot.
2.Cook for 30 seconds until fragrant.
3.Add the sliced onion and sauté until soft and lightly golden.
4.Add ginger, garlic, and green chili and cook until the raw smell goes away.
TIPKeep the heat medium so the whole spices release their aroma without burning.
saute · ~4 min
Cook the vegetables.
Add carrot, beans, and green peas. Mix well and cook for 3 to 4 minutes so the vegetables turn slightly glossy but still keep their shape.
mix · ~1 min
Add the rice and herbs.
Add the drained rice, mint, and coriander leaves. Gently mix for 1 minute so the rice gets coated in the fat and aromatics without breaking.
boil · ~5 min
Add the cooking liquid.
Pour in the coconut milk and water. Add salt and lemon juice, then stir gently once and bring the pot to a boil.
steam · ~15 min
Cook the pulao on low heat.
Once boiling, reduce the heat to low, cover tightly, and cook until the rice is tender and the liquid is absorbed.
TIPDo not stir while the rice cooks or the grains may turn sticky.
rest · ~10 min
Rest the pulao.
Turn off the heat and let the pulao rest, covered, for 10 minutes so the grains finish steaming and firm up.
garnish
Garnish with the fried cashews.
serve
Fluff gently and serve hot.

PRO TIPS

What to keep in mind.

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

1
Drain the soaked basmati very well before adding it, or the pulao can turn soft instead of fluffy.
2
Fry the cashews only to light golden; they deepen in color after you remove them from the hot ghee.
3
Sauté the onion until lightly golden, not deeply browned, so the pulao stays delicate and Kerala-style.
4
After adding coconut milk and water, stir just once; repeated stirring can break the rice grains.
5
Keep the pot tightly covered on low heat so the rice steams evenly and the coconut aroma stays trapped.
6
Rest the pulao for the full 10 minutes before fluffing to help the grains firm up and separate cleanly.
7
If reheating leftovers, sprinkle a little water, cover, and warm gently so the rice stays moist.