Follow these steps for perfect results
Potato (Aloo)
peeled and diced
Carrot (Gajjar)
diced
Ghee
for cooking
Mint Leaves (Pudina)
finely chopped
Cinnamon Stick (Dalchini)
Ginger
grated
Red Chilli Powder
Green Chillies
slit
Garlic
grated
Fennel Seeds (Saunf)
Green Beans (French Beans)
chopped
Cloves (Laung)
Coriander Seeds (Dhania)
Green Peas (Matar)
steamed
Basmati Rice
washed well in water
Turmeric Powder (Haldi)
Bay Leaves (tej patta)
torn into half
Pearl Onions (Sambar Onions)
finely chopped
Whole Black Peppercorns
Prepare all the ingredients by chopping the vegetables and measuring the spices.
Soak the basmati rice for 30 minutes.
Heat a small skillet over medium heat.
Add cloves, cinnamon stick, black peppercorns, fennel seeds, and coriander seeds to the skillet.
Roast the spices for 2-3 minutes until aromatic and slightly colored.
Allow the spices to cool.
Grind the cooled spices into a fine powder using a blender.
Heat ghee in a large saucepan over medium heat.
Add ginger, garlic, onion, and green chilies to the saucepan.
Sauté until the onions soften.
Add carrot, green beans, potatoes, bay leaf, turmeric powder, red chili powder, and the ground spice powder.
Stir well to combine.
Add the washed basmati rice, salt, and 2 cups of water.
Bring the rice to a boil.
Reduce the heat to low, cover the pan, and cook until all the water is absorbed.
Turn off the heat and let the pulao rest for 10 minutes.
Stir in the mint leaves and green peas before serving.
Serve hot with raita and vegetable kurma.
Expert advice for the best results
Adjust the spice level according to your preference.
Ensure the rice is cooked perfectly to avoid a mushy texture.
Roasting the spices properly is crucial for the authentic Chettinad flavor.
Everything you need to know before you start
20 minutes
Can be made ahead and reheated.
Garnish with fresh coriander leaves and a dollop of yogurt.
Serve hot with raita and vegetable kurma.
Accompanied by papadums and pickle.
A cooling complement to the spicy pulao.
Discover the story behind this recipe
Chettinad cuisine is known for its use of freshly ground spices and flavorful dishes.
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