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A fragrant, mildly spiced one-pot rice dish from Tamil Nadu's Kongu region. Made with short-grain rice, coconut milk, and a unique blend of whole spices, it's a comforting and aromatic meal perfect for lunch or dinner.
For 4 servings
Rinse the seeraga samba rice 2-3 times until the water runs clear. Soak it in water for 20 minutes, then drain completely and set aside.
Heat ghee and oil in a heavy-bottomed pot or pressure cooker over medium heat. Add all the whole spices: cinnamon, cloves, cardamom, star anise, fennel seeds, and kalpasi (if using). Sauté for about 30-40 seconds until they become fragrant.
Add the sliced onions and sauté until they turn soft and translucent, which should take about 4-5 minutes. Don't let them brown.
Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw smell of the paste disappears.
Stir in the chopped mint leaves and half of the coriander leaves. Add the mixed vegetables and sauté for 2-3 minutes.
Add the drained rice to the pot. Gently stir for 1 minute, being careful not to break the rice grains. This step helps make the pulao fluffy.
Pour in the thin coconut milk and water. Add salt and stir everything well. Bring the mixture to a rolling boil.
Once it boils, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15-18 minutes, or until all the liquid is absorbed and the rice is cooked through.
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A fragrant, mildly spiced one-pot rice dish from Tamil Nadu's Kongu region. Made with short-grain rice, coconut milk, and a unique blend of whole spices, it's a comforting and aromatic meal perfect for lunch or dinner.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 438.25 calories per serving with 7.91g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Turn off the heat and let the pulao rest, covered, for at least 10 minutes. This is a crucial step for the grains to firm up.
After resting, open the lid and gently fluff the rice with a fork. Drizzle with lemon juice and garnish with the remaining coriander leaves. Serve hot with raita or a simple vegetable kurma.
Simply replace the ghee with an equal amount of coconut oil or any neutral vegetable oil to make this recipe completely vegan.
Add 1 cup of cubed paneer or firm tofu along with the vegetables for a protein boost. You can also add 1/2 cup of cooked chickpeas.
To make this in a pressure cooker, follow steps 1-7. After bringing to a boil, close the lid and cook for 2 whistles on medium heat. Let the pressure release naturally.
Reduce the number of green chilies to one or two and de-seed them to make the pulao very mild for children.