A colourful and aromatic vegetable rice dish featuring basmati rice, garden-fresh vegetables, warming spices and crunchy fried cashews.
Karnataka Vegetable Pulao is a wholesome South Indian rice preparation that combines carrots, green beans, peas and potatoes with fragrant basmati rice. Onions, ginger-garlic paste, green chillies and whole spices create a flavourful base, while cumin, coriander and turmeric add warmth and depth.
Cooked slowly in vegetable stock, the rice absorbs the seasoning and the natural flavours of the vegetables. A final garnish of fresh coriander and fried cashews adds freshness and crunch, making this pulao a satisfying option for everyday meals or special family gatherings.
Ingredients
750 g basmati rice (4 cups), soaked for 30 minutes
1 cup carrots, chopped
1 cup green beans, chopped
1 cup peas
1 potato, diced
3 tbsp ghee
2 onions, sliced
1 tbsp ginger-garlic paste
2 green chillies
1 tsp cumin
1 tsp coriander powder
½ tsp turmeric
4 cloves
4 cardamoms
1 piece of cinnamon
Salt to taste
5½ cups vegetable stock
Fresh coriander
Fried cashews
Method
Prepare the Rice
Wash the basmati rice gently until the water is reasonably clear. Soak for 30 minutes, then drain and keep aside.Sauté the Aromatics
Heat the ghee in a heavy-bottomed pot. Add the sliced onions and fry until golden. Stir in the ginger-garlic paste, green chillies, cloves, cardamoms and cinnamon.Add the Vegetables
Add the chopped carrots, green beans, peas and potato. Stir in the cumin, coriander powder, turmeric and salt. Cook for approximately 5 minutes, allowing the vegetables to absorb the flavours.Combine the Rice and Stock
Add the drained rice and mix gently with the vegetables and spices. Pour in the vegetable stock and stir carefully to distribute everything evenly.Cook Until Tender
Cover the pot and cook over low heat for 20 minutes, or until the rice is cooked and the stock has been absorbed.Rest and Garnish
Turn off the heat and let the pulao rest for 10 minutes. Gently fluff the rice and garnish with fresh coriander and fried cashews.
Serve
Serve hot with vegetable kurma, onion raita, papad and pickle. The creamy kurma complements the fragrant rice, while the raita and crunchy papad add refreshing and contrasting textures to the meal.