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A fragrant and mildly spiced rice dish from Kerala, cooked with aromatic short-grain rice, creamy coconut milk, and a medley of fresh vegetables. Topped with fried cashews and raisins, it's a comforting and authentic one-pot meal.
For 4 servings
Preparation: Rinse the Jeerakasala rice under cold water until the water runs clear. Soak it in fresh water for 30 minutes. While the rice is soaking, wash and chop all the vegetables into small, uniform pieces.
Sauté Aromatics: Heat coconut oil in a 3-liter pressure cooker over medium heat. Add the whole spices (cinnamon, cloves, cardamom, fennel seeds, bay leaf) and sauté for 30-45 seconds until they become fragrant. Add the sliced onions and sauté for 4-5 minutes until they are soft and translucent. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.
Cook Vegetables and Rice: Add all the diced vegetables (carrot, beans, peas, potato) to the cooker. Sauté for 2-3 minutes. Drain the soaked rice completely and add it to the cooker. Gently stir for 1 minute, ensuring the rice grains are coated with oil but do not break.
Pressure Cook: Pour in the thick coconut milk and water. Add the salt and give it a final gentle stir. Secure the lid of the pressure cooker. Cook on medium heat for 2 whistles. After the second whistle, turn off the heat and let the pressure release naturally, which takes about 10-12 minutes.
Prepare Garnish: While the pulao is resting, heat ghee or coconut oil in a small pan over medium heat. Add the cashews and fry until they turn golden brown. Add the raisins and fry for about 15-20 seconds until they puff up. Immediately remove from heat to prevent burning.
Finish and Serve: Once the pressure has fully released, open the cooker. Gently fluff the cooked rice with a fork to separate the grains. Garnish with the fried cashews, raisins, and freshly chopped coriander and mint leaves. Serve the Kerala Vegetable Pulao hot with a side of raita, pickle, or papad.
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A fragrant and mildly spiced rice dish from Kerala, cooked with aromatic short-grain rice, creamy coconut milk, and a medley of fresh vegetables. Topped with fried cashews and raisins, it's a comforting and authentic one-pot meal.
This kerala recipe takes 45 minutes to prepare and yields 4 servings. At 615.34 calories per serving with 10.21g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add 1 cup of paneer cubes or firm tofu along with the vegetables for a protein boost. Sauté them lightly before adding to the cooker.
You can make this pulao with Basmati rice, but you may need to adjust the water quantity and cooking time slightly. For a healthier version, try it with brown rice, which will require more water and a longer cooking time.
Increase the number of green chilies or add 1/4 teaspoon of black pepper powder along with the salt for a spicier kick.
If you don't have a pressure cooker, you can cook this in a heavy-bottomed pot with a tight-fitting lid. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes or until all the liquid is absorbed.
The variety of vegetables like carrots, beans, and peas makes this dish a good source of dietary fiber, which aids digestion and promotes gut health.
Coconut milk and coconut oil contain medium-chain triglycerides (MCTs), a type of saturated fat that is metabolized differently and can be a quick source of energy.
Spices like cinnamon, cloves, and cardamom are not just for flavor; they are rich in antioxidants and have anti-inflammatory properties that contribute to overall wellness.
This one-pot meal provides a good balance of carbohydrates from rice, fats from coconut milk, and vitamins and minerals from the vegetables, making it a wholesome meal.
Yes, it is a relatively healthy dish. It's packed with vegetables, providing fiber and vitamins. Coconut milk offers healthy fats, but should be consumed in moderation. Using minimal oil and plenty of vegetables makes it a balanced one-pot meal.
One serving of approximately 1.5 cups (320g) contains around 450-500 calories. The exact count depends on the amount of oil/ghee and coconut milk used.
Absolutely. While Jeerakasala rice provides the authentic taste and aroma, long-grain Basmati rice is a great substitute. You might need to slightly reduce the soaking time to 20 minutes.
Store any leftover pulao in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or on the stovetop with a splash of water to restore moisture.
Mushy pulao is usually caused by too much liquid or overcooking. Ensure you stick to the 1:2 rice-to-liquid ratio and do not force the pressure to release. Also, avoid over-stirring the rice after adding it to the cooker.
Yes, this recipe is easily made vegan. Simply use coconut oil instead of ghee for frying the garnish.