Kongu Pulao

1. 1
   prep · ~20 min

   Soak the rice and prep the vegetables.

   1.Wash the seeraga samba rice until the water runs mostly clear.

   2.Soak the rice in fresh water for 20 minutes, then drain well.

   3.Slice the onions, chop the tomatoes, and dice the carrot, beans, and potato.

   TIPDrained rice cooks fluffier and keeps the grains separate.
2. 2
   mix · ~3 min

   Grind the green masala.

   1.Add coconut, mint, coriander leaves, green chili, ginger, garlic, and fennel seeds to a mixer jar.

   2.Grind to a smooth paste with a splash of water only if needed.

   3.Keep the paste ready so it goes into the pan without delay.
3. 3
   saute · ~7 min

   Cook the whole spices and onions.

   1.Heat oil and ghee in a heavy pan or pressure cooker over medium heat.

   2.Add cinnamon, cloves, green cardamom, and bay leaf and cook until fragrant, about 30 seconds.

   3.Add the sliced onions and cook until soft and light golden, 5 to 6 minutes.

   TIPKeep the heat medium so the whole spices flavor the fat without burning.
4. 4
   saute · ~9 min

   Cook the masala and vegetables.

   1.Add the ground green masala and cook until the raw smell fades, 2 to 3 minutes.

   2.Add the chopped tomatoes and cook until soft and pulpy, 3 to 4 minutes.

   3.Add carrot, beans, peas, potato, and salt, then mix well and cook 2 minutes.
5. 5
   boil · ~5 min

   Add water and bring it to a boil.

   Pour in the water and bring the mixture to a steady boil. Taste the liquid and adjust only if needed before adding the rice.

6. 6
   steam · ~25 min

   Cook the pulao until the rice is tender.

   1.Add the drained rice and stir gently once so the grains do not break.

   2.Cover and cook on low heat until the rice is tender and the water is absorbed, 12 to 15 minutes.

   3.Turn off the heat and let the pulao rest, covered, for 10 minutes.

   TIPDo not stir while the rice cooks or the pulao can turn sticky.
7. 7
   serve

   Fluff the rice gently and serve hot.

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