Chettinad Vegetable Pulao Recipe

Step 1: To begin making the Chettinad Vegetable Pulao, first prep all the ingredient like chop the vegetables and get all the ingredients measured and keep it handy

Step 2: Soak the Kohinoor Super Basmati Rice for 30 minutes

Step 3: The first step is to roast and grind all the ingredients for spice powder

Step 4: Heat a small skillet over medium heat

Step 5: Add the whole spices including cloves, cinnamon stick, whole black peppercorns, fennel seeds, coriander seeds and roast for two to three minutes until you smell the aromas and the spices are get a roasted colour

Step 6: Once done, allow the spice to cool and then blend into a fine spice powder using a blender

Step 7: Keep aside

Step 8: The next step is the make the Chettinad pulao in one single pot

Step 9: Heat 2 tablespoons of ghee in a large saucepan over medium heat

Step 10: Add the ginger garlic, onion and green chilies

Step 11: Saute until the onions soften

Step 12: Once the onions soften, add carrot, green beans, potatoes, bay leaf, turmeric powder, red chili powder and freshly ground spice powder

Step 13: Stir well to combine

Step 14: Add the washed Kohinoor Super Basmati rice, salt and 2 cups of water

Step 15: Bring the rice to a roaring boil

Step 16: Once it comes to a roaring boil, turn the heat to low, cover the pan and cook the rice until all the water is absorbed and turn off the heat

Step 17: Allow the Chettinad vegetable pulao to rest for 10 minutes

Step 18: After 10 minutes stir in the mint leaves and the green peas and serve

Step 19: Serve the Chettinad Vegetable Pulao along with Tomato Onion Raita and Vegetable Kurma for lunch or dinner