ChettinadDinnerVegetarian

Chettinad Vegetable Pulav Recipe -

Name: Chettinad Vegetable Pulav Recipe -
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Chettinad
Ingredients: 1 cup rice - washed well in water; 12 pearl onions (sambar onions) - finely chopped; 2 cloves garlic - grated; 1 inch ginger - grated; 2 green chillies - slit; 1 bay leaves (tej patta) - torn into half; 3 cloves (laung); 2 cardamom (elaichi) pods/seeds; 1 teaspoon red chilli powder; 1 teaspoon turmeric powder (haldi); 1 teaspoon coriander powder (dhania); 1 carrot (gajjar) - diced; 12 green beans (french beans) - chopped; 2 potatoes (aloo) - peeled and diced; 1 tablespoon figaro pure olive oil - for cooking; 1/4 cup coriander (dhania) leaves - finely chopped or mint leaves; salt - to taste; 1/4 cup green peas (matar) - steamed; 1/4 cup green peas (matar) - steamed; 1/4 cup mint leaves (pudina) - finely chopped

A vegetarian Chettinad recipe with rice - washed well in water, pearl onions (sambar onions) - finely chopped, cloves garlic - grated. Ready in 1h, serves 4.

Curated byRamesh Kumar🇮🇳

Calories

900kcal

Estimated Cost

₹500-650

Carbs99g

Protein52g

Fats33g

Servings Scaler

Instructions

11 steps

1
To begin making the Chettinad Vegetable Pulao, first prepare the entire ingredient like chopping the vegetables and getting all the ingredients measured and keeping it handy
2
Soak the rice for 30 minutes
rice - washed well in water(1 cup)
3
Pound the ginger and garlic in a pestle and mortar and keep aside
cloves garlic - grated(2)inch ginger - grated(1)
4
Into the pressure cooker, add a tablespoon of Figaro Olive Oil
bay leaves (tej patta) - torn into half(1)figaro pure olive oil - for cooking(1 tablespoon)
5
Add the ginger garlic and saute for a few seconds
cloves garlic - grated(2)inch ginger - grated(1)
6
Add the chopped pearl onions, saute until softened and not caramelized
pearl onions (sambar onions) - finely chopped(12)green beans (french beans) - chopped(12)coriander (dhania) leaves - finely chopped or mint leaves(1/4 cup)mint leaves (pudina) - finely chopped(1/4 cup)
7
Once the onions are softened, add in the spices, the powder, rice and vegetables
rice - washed well in water(1 cup)pearl onions (sambar onions) - finely chopped(12)red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)coriander powder (dhania)(1 teaspoon)
8
Add water, salt to taste and cover the pressure cooker
rice - washed well in water(1 cup)salt - to taste
9
Cook for 3 to 4 whistles and turn off the heat and allow the pressure to release naturally
10
Once the pressure has released, open the cooker, stir in Figaro Extra Virgin Olive oil to add to the flavor and serve warm
figaro pure olive oil - for cooking(1 tablespoon)
11
Serve the Chettinad Vegetable Pulao along with Tomato Onion Raita and Vegetable Kurma for lunch or dinner

Rate this recipe

Chettinad Kathirikai Chops Recipe - Brinjal Curry for Biryani

⏱️ 40 min

Kauni Rice Paniyaram Recipe (Fruit Rice Paniyaram Recipe)

⏱️ 260 min

Chettinad Style Prawn Biryani Recipe

⏱️ 55 min

Eggplant Potato Alkaline Broth Recipe

⏱️ 70 min

Back to Discover

Scan to Cook

Open this recipe page on your phone instantly by scanning the QR code.

Recipe Source: archanaskitchen.com

ChettinadDinnerVegetarian

Chettinad Vegetable Pulav Recipe -

A vegetarian Chettinad recipe with rice - washed well in water, pearl onions (sambar onions) - finely chopped, cloves garlic - grated. Ready in 1h, serves 4.

Curated byRamesh Kumar🇮🇳

Cook Time1h

Calories

900kcal

Est. Cost₹500-₹650

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

99g(44%)

Protein

52g(23%)

Fats

33g(33%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

0 OF 20 COLLECTED

Directions

11 steps

1
To begin making the Chettinad Vegetable Pulao, first prepare the entire ingredient like chopping the vegetables and getting all the ingredients measured and keeping it handy
2
Soak the rice for 30 minutes
rice - washed well in water(1 cup)
3
Pound the ginger and garlic in a pestle and mortar and keep aside
cloves garlic - grated(2)inch ginger - grated(1)
4
Into the pressure cooker, add a tablespoon of Figaro Olive Oil
bay leaves (tej patta) - torn into half(1)figaro pure olive oil - for cooking(1 tablespoon)
5
Add the ginger garlic and saute for a few seconds
cloves garlic - grated(2)inch ginger - grated(1)
6
Add the chopped pearl onions, saute until softened and not caramelized
pearl onions (sambar onions) - finely chopped(12)green beans (french beans) - chopped(12)coriander (dhania) leaves - finely chopped or mint leaves(1/4 cup)mint leaves (pudina) - finely chopped(1/4 cup)
7
Once the onions are softened, add in the spices, the powder, rice and vegetables
rice - washed well in water(1 cup)pearl onions (sambar onions) - finely chopped(12)red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)coriander powder (dhania)(1 teaspoon)
8
Add water, salt to taste and cover the pressure cooker
rice - washed well in water(1 cup)salt - to taste
9
Cook for 3 to 4 whistles and turn off the heat and allow the pressure to release naturally
10
Once the pressure has released, open the cooker, stir in Figaro Extra Virgin Olive oil to add to the flavor and serve warm
figaro pure olive oil - for cooking(1 tablespoon)
11
Serve the Chettinad Vegetable Pulao along with Tomato Onion Raita and Vegetable Kurma for lunch or dinner