Udupi Vegetable Pulao

1. 1
   prep · ~20 min

   Soak the rice.

   Wash basmati rice in 2-3 changes of water until water runs clear. Soak in enough water to cover for 20 minutes, then drain completely and set aside.

2. 2
   prep · ~2 min

   Make the Udupi masala paste.

   In a small mixer grinder jar, add grated coconut, ginger, garlic, fennel seeds, and 2 tablespoons of water. Grind to a smooth, fine paste. Set aside.

   TIPA smooth paste blends seamlessly into the pulao, coating every grain of rice. Scrape down the sides once while grinding.
3. 3
   fry · ~2 min

   Fry the cashew nuts.

   1.Heat 1 tablespoon ghee in a pressure cooker or heavy-bottomed pot over medium heat.

   2.Add cashew nuts and fry until golden brown, stirring constantly (1-2 minutes).

   3.Remove with a slotted spoon and set aside for garnish.

   TIPWatch the cashews closely — they go from golden to burnt in seconds. Remove them the moment they turn light golden.
4. 4
   temper · ~1 min

   Temper the whole spices.

   1.Add the remaining 1 tablespoon ghee and 1 tablespoon oil to the same pot. Let it heat until shimmering.

   2.Add bay leaf, cinnamon stick, cloves, green cardamom, and star anise.

   3.Sauté for 30 seconds until the spices release their aroma.
5. 5
   saute · ~7 min

   Sauté the onions and green chilies.

   1.Add sliced onions and slit green chilies to the pot.

   2.Sauté over medium heat until the onions turn translucent and lightly golden at the edges (5-7 minutes).

   3.Stir occasionally to ensure even browning.

   TIPDon't rush the onions — letting them soften fully builds the sweet, rich base that defines a good pulao.
6. 6
   saute · ~10 min

   Cook the vegetables and ground masala.

   1.Add the chopped tomato and cook until it softens and releases its juices (2-3 minutes).

   2.Add the ground coconut masala paste. Sauté for 2-3 minutes, stirring continuously, until the raw smell disappears and the mixture turns fragrant.

   3.Add cubed potato, diced carrot, chopped beans, and green peas. Stir well to coat the vegetables with the masala.

   4.Cook for 3-4 minutes, stirring occasionally.

   TIPSauté the paste well until the raw aroma fades — this step unlocks the coconut's rich flavor. If it sticks, add a splash of water.
7. 7
   mix · ~3 min

   Add rice and water.

   1.Add the drained basmati rice to the pot. Gently stir to mix the rice with the vegetables and masala without breaking the grains.

   2.Pour in 2.5 cups of water and add salt. Stir once gently.

   3.Bring the mixture to a rolling boil over high heat.

   TIPBe gentle when mixing the rice — aggressive stirring at this stage can break the grains and make the pulao mushy.
8. 8
   steam · ~15 min

   Pressure cook or steam the pulao.

   1.Once boiling, reduce heat to low. Close the pressure cooker lid and cook for 2 whistles on medium-low heat.

   2.Turn off the heat. Let the pressure release naturally — do not force-release the steam.

   3.If using a regular pot: Cover tightly with a lid, reduce heat to the lowest setting, and cook for 15-18 minutes until the rice is tender and water is absorbed.

   TIPNatural pressure release is key — it finishes cooking the rice gently and keeps each grain separate. Force-releasing can shock the rice and make it sticky.
9. 9
   rest · ~5 min

   Rest the pulao before opening.

   Allow the pulao to rest undisturbed for 5 minutes after removing from heat. Open the lid away from your face.

   TIPResting lets the steam redistribute evenly through the rice, giving you perfectly fluffy, separate grains.
10. 10
    assemble · ~1 min

    Fluff and finish the pulao.

    1.Drizzle lemon juice evenly over the hot rice.

    2.Using a fork, gently fluff the pulao — lift the rice from the bottom to mix without mashing the grains.

    3.Fold in half the chopped coriander and mint leaves.

    TIPAlways use a fork, never a spoon, to fluff the rice. A spoon will break the delicate grains.
11. 11
    garnish · ~1 min

    Garnish and serve hot.

    Transfer to a serving dish. Sprinkle with fried cashew nuts and remaining coriander and mint leaves. Serve hot with raita and papad.

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