Authentic Andhra Style Veg PulaoVeg
Experience the bold, aromatic flavors of authentic Andhra Style Veg Pulao. This one-pot recipe features a fragrant blend of freshly ground whole spices, crisp garden vegetables, and fluffy basmati rice, perfectly infused with a special masala paste. It is a hearty, flavorful dish that is ideal for quick lunches, kid-friendly lunchboxes, or a comforting family dinner. Serve this vibrant, spicy, and satisfying meal hot with cool raita or your favorite side gravy.
Ingredients
For the Masala Paste:
1 small Cinnamon
4 nos. Cloves
2 nos. Green Cardamoms
1 no. Star Anise
Kapok Bud 1 no.
1 small Nutmeg
2 piece Mace
1 tsp Poppy Seeds
1 tsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Peppercorns
2 piece Cauliflower
1 piece Ginger
3 cloves Garlic
1 piece Fresh greated coconut
1 medium Tomato
few Coriander & Mint Chutney
For the Andhra Style Veg Pulao:
1 cup Basmati Rice
2 tbsp Clarified Butter (Ghee)
1 tbsp Oil
1 no. Bay Leaf
15 no. Cashew Nuts
2 medium Onion (finely chopped)
3 piece Green Chilli (slit)
1 piece Potato (chopped)
1 bowl Cauliflower
1 cup Carrot (chopped)
1 bowl Beans
1 bowl Green Peas
1 tsp Rock Salt
2 cups Water
Instructions
Step 1— Prepare the Masala Paste
1
In a mixer jar, combine cinnamon, cloves, cardamom, star anise, marathi moggu, nutmeg, mace, poppy seeds, coriander seeds, cumin seeds, peppercorns, and stone flower.
2
Add chopped ginger, garlic cloves, fresh coconut pieces, tomato, and a small handful of fresh coriander and mint leaves.
3
Blend the ingredients first without water, then add a little water and grind until you achieve a smooth, fine paste. Set this aside.
Step 2— Cook the Pulao
1
Heat ghee and oil in a deep pot. Once hot, add the bay leaf and cashew nuts, roasting them until the cashews are golden brown.
2
Add the finely chopped onions and slit green chillies. Sauté until the onions turn slightly golden.
3
Add the chopped potatoes and sauté for a few minutes. Then, stir in the cauliflower florets, followed by the carrots, beans, and green peas.
4
Add rock salt (or table salt) and one tablespoon of water. Cover the pot and steam cook the vegetables on low flame for about five minutes until they soften.
5
Incorporate the ground masala paste into the pot and sauté for three to four minutes to remove the raw aroma.
6
Gently fold in the soaked and drained basmati rice, ensuring the grains are well-coated with the masala without breaking them.
7
Pour in two cups of water and check for seasoning, adding more salt if needed.
8
Cover the pot with a lid and cook on a low flame for fifteen minutes.
9
Turn off the heat and let the pulao sit for five minutes before serving to ensure the rice is perfectly fluffy.
Nutrition Facts
3 servings per recipe
