Vegetable Pulao (Karnataka style) with tomato gravy

Updated: May 14, 2020

Prep time: 20 mins Cooking time: 30 mins


Ingredients


Vegetables

  • cauliflower, capsicum, carrot, potato, knol khol (you can even add beans, peas and any other vegetable you want).


Dry ingredients for the masala


  • 2 bay leaves

  • 3-4 green chillis

  • 1 inch ginger

  • 5-6 garlic cloves

  • half inch cinnamon

  • 3 cloves

  • 3-4 peppercorns

  • 2 whole cardamom


Other ingredients for the masala


  • 3 tablespoon oil

  • 2 onions (1 onion chopped roughly and 1 sliced)

  • 1 tomato roughly chopped

  • 1 cup mint leaves

  • 1/2 cup coriander

  • 3 tablespoon grated coconut



  • cooked basmati rice

 

Instructions


  1. Cook the basmati rice and keep aside to cool.

  2. Wash all the vegetables and cut them (except cauliflower) in elongated shape (Jardiniere). Take out cauliflower florets, wash them and put it in boiling water for 3-4 mins and drain. Keep aside.


Pulao Masala


  1. In a pan, heat 1 tablespoon oil ( i have used virgin coconut oil). Add bay leaf, cinnamon, cardamom, cloves and pepper, green chillis, ginger and garlic. saute for a minute.

  2. Add roughly chopped onion, saute for a min and add roughly chopped tomato. Cook for 2-3 mins until tomato turns soft.

  3. Add mint, coriander and saute for a minute and add grated coconut and turn off the flame. Wait until its cooled, transfer it to the mixer jar, add 1 teaspoon salt and grind it to a smooth paste.


Preparation of Pulao


  1. In the same pan, heat 2 tablespoons of oil, add 1/2 teaspoon cumin (jeera) and bay leaf.

  2. Add onion and after a minute add other vegetables and stir fry them.

  3. Add few cashews and dry grapes (this step is optional)

  4. Add the masala paste from step 5 and mix until all vegetables are coated nicely. Adjust salt if necessary.

  5. Add the previously cooked basmati rice and mix it with the masala and vegetables. Keep it on low flame for 5mins

  6. Serve it with tomato gravy.


Pictorial Instructions


Preparation






Cook the basmati rice and keep aside to cool.









Wash all the vegetables and cut them (except cauliflower) in elongated shape (Jardiniere). Take out cauliflower florets, wash them and put it in boiling water for 3-4 mins and drain. Keep aside.

Wash and clean fresh mint and coriander.






 

Pulao masala


Whole spices


2 bay leaves

3-4 green chillis

1 inch ginger chopped

5-6 garlic cloves

1 inch cinnamon

3 cloves

3-4 peppercorns

2 whole cardamom





In a pan, heat 1 tablespoon oil ( i have used virgin coconut oil). Add bay leaf, cinnamon, cardamom, cloves and pepper, green chillis, ginger and garlic. saute for a minute.


Add roughly chopped onion, saute for a min and add roughly chopped tomato. Cook for 2-3 mins until tomato turns soft.








Add mint, coriander and saute for a minute and add grated coconut and turn off the flame. Wait until its cooled, transfer it to the mixer jar, add 1 teaspoon salt and grind it to a smooth paste.





 

Preparation of Pulao






In the same pan, heat 2 tablespoons of oil, add 1/2 teaspoon cumin (jeera) and bay leaf.

Add onion and after a minute add other vegetables and stir fry them.







Add few cashews and dry grapes (this step is optional).

Add the masala paste from step 5 and mix until all vegetables are coated nicely. Adjust salt if necessary.

Add the previously cooked basmati rice and mix it with the masala and vegetables. Keep it on low flame for 5mins .








Serve with Tomato Gravy.

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