Andhra-style vegetable pulao is a flavorful and spicy rice dish from the South Indian state of Andhra Pradesh
It's known for its aromatic spices and the use of curry leaves and green chilies for a distinctive taste.
Ingredients
For the Pulao: 1 cup basmati rice 2 cups mixed vegetables 2 onions 2 green chilies 1-inch piece of ginger 4-5 cloves of garlic
1/4 cup fresh coriander leaves 10-12 curry leaves 1/4 tsp turmeric powder Salt to taste 2 tbsp oil or ghee
Wash the basmati rice in cold water until the water runs clear. Soak it in water for 30 minutes, then drain and set aside
Heat oil or ghee in a heavy-bottomed pan or pressure cooker. Add all the spices l (cumin seeds, mustard seeds, fenugreek seeds, cinnamon, cloves, cardamom, bay leaf, star anise, and peppercorns).
Add the sliced onions, green chilies, minced garlic, and chopped ginger. Saute until the onions turn translucent.
Add the mixed vegetables, curry leaves, and chopped coriander leaves. Sauté for a few minutes until the vegetables start to soften.
Add the soaked and drained basmati rice to the pan. Stir gently for 2-3 minutes to coat the rice with the spices.
Sprinkle turmeric powder and salt over the rice. Mix well. Pour 2 cups of water into the pan and give it a good stir.
Cover the pan with a tight-fitting lid and cook on low heat until the rice is fully cooked and the water is absorbed. If using a pressure cooker, cook for one whistle on a low flame
Once the rice is cooked, remove it from the heat and let it sit, covered, for another 10 minutes to allow the flavors to meld
Your Andhra-style veg pulao is now ready to be enjoyed. Serve it with raita or a side of your choice.