vegetable-pulao - 1

Here is the video of how to make Vegetable Pulao

This vegetable pulao is an excellent one pot dish that can be put together in minutes. Its perfect for the lunch box or as a make ahead for parties. Its a very easy bachelor friendly recipe. I have used canned coconut milk today for this recipe.

Wash and soak the rice in water before starting to cook. Let the rice soak for atleast 20 minutes. Soaking the rice is my secret to get fluffy rice at the end.

I have used a 5 liter pressure cooker for making this recipe today. Heat oil in a pan and add in the cardamom, cloves and cinnamon. Add in the sliced onions, salt and fry till the onions are soft.

vegetable-pulao-recipe-onion - 2

Grind the ginger, garlic and fennel seeds (soambu) with quarter cup of water to a smooth paste. Add it to the pan along with sliced green chillies. Saute till the mixture is cooked and dry.

vegetable-pulao-recipe-ggpaste - 3

Add in the diced veggies, coconut milk and water.

vegetable-pulao-recipe-water - 4

Add in the drained rice. Cover the pressure pan and cook on a medium flame for exactly 2 whistles.

NOTE: If finishing the cooking in the oven, preheat the oven – 400F for 10 minutes. Once the rice mixture comes to a boil , transfer the mixture to a heavy pan, cover the pan with a lid and cook in the oven for 20 minutes. Rest for 10 minutes before serving.

vegetable-pulao-recipe-cook - 5

Remove from heat and wait for the pressure to settle for 15 minutes. Open the cooker and fluff up.

vegetable-pulao-recipe-fluff - 6

Serve with vegetable kurma or chicken kurma .

vegetable-pulao-recipe - 7 vegetable-pulao-pilaf - 8
  • 2 teaspoon peanut oil
  • 3 cardamom
  • 3 cloves
  • 1 inch piece of cinnamon
  • 2 onions, sliced
  • 7 cloves garlic
  • 1 inch piece ginger
  • 1 teaspoon fennel seeds (soambu)
  • 4 green chillies, slit
  • 3 cups diced mixed veggies (like carrots, beans, potatoes and peas)
  • 1 teaspoon salt
  • 1 teaspoon water
  • 3/4 cup coconut milk (I used canned coconut milk)
  • 3/4 cup water
  • 1 cup basmati rice
  1. Wash and soak the rice in water before starting to cook. Let the rice soak for atleast 20 minutes.
  2. Heat oil in a pan and add in the cardamom, cloves and cinnamon. Add in the sliced onions, salt and fry till the onions are soft.
  3. Grind the ginger, garlic and fennel seeds (sombu) with quarter cup of water to a smooth paste. Add it to the pan along with sliced green chillies. Saute till the mixture is cooked and dry.
  4. Add in the diced veggies, coconut milk and water.
  5. Add in the drained rice. Cover the pressure pan and cook on a medium flame for exactly 2 whistles.
  6. Remove from heat and wait for the pressure to settle for 15 minutes. Open the cooker and fluff up.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Rice Dishes
  • Cuisine: South Indian
vegetable-pulao-pilaf - 9
  • 2 teaspoon peanut oil
  • 3 cardamom
  • 3 cloves
  • 1 inch piece of cinnamon
  • 2 onions, sliced
  • 7 cloves garlic
  • 1 inch piece ginger
  • 1 teaspoon fennel seeds (soambu)
  • 4 green chillies, slit
  • 3 cups diced mixed veggies (like carrots, beans, potatoes and peas)
  • 1 teaspoon salt
  • 1 teaspoon water
  • 3/4 cup coconut milk (I used canned coconut milk)
  • 3/4 cup water
  • 1 cup basmati rice
  1. Wash and soak the rice in water before starting to cook. Let the rice soak for atleast 20 minutes.
  2. Heat oil in a pan and add in the cardamom, cloves and cinnamon. Add in the sliced onions, salt and fry till the onions are soft.
  3. Grind the ginger, garlic and fennel seeds (sombu) with quarter cup of water to a smooth paste. Add it to the pan along with sliced green chillies. Saute till the mixture is cooked and dry.
  4. Add in the diced veggies, coconut milk and water.
  5. Add in the drained rice. Cover the pressure pan and cook on a medium flame for exactly 2 whistles.
  6. Remove from heat and wait for the pressure to settle for 15 minutes. Open the cooker and fluff up.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Rice Dishes
  • Cuisine: South Indian

Find it online : https://www.kannammacooks.com/vegetable-pulao-recipe-veg-pulao/

coriander-seeds-chutney-recipe - 10

Coriander seeds chutney is an everyday chutney that can be put together in minutes for breakfast or dinner. Coriander is also called as Dhania or “dhanya” which literally translates into rich or wealthy. Coriander is known for its anti-inflammatory and anti-fungal properties. This is a very easy chutney to make and here is how to make it.

Take a pan and roast coriander seeds, urad dal and dried red chillies in half a teaspoon of oil till the dal turns golden brown. Transfer to a plate and set aside to cool.

coriander-seeds-chutney-fry - 11

Saute Indian Shallots (Indian small onions) in half a teaspoon of oil till the onions are soft. Transfer on a plate to cool. Add in fresh coconut, a piece of tamarind, jaggery and salt to the plate.

coriander-seeds-chutney-cool - 12

Grind the cooled ingredients with half a cup of water to a smooth paste. Pulse several times to get to a smooth consistency.

coriander-seeds-chutney-grind - 13

For Tempering

Heat oil in a pan until hot. Add in the mustard seeds, curry leaves, urad dal and dried red chillies. Let the mustard seeds pop and the dal brown. Add it to the chutney.

A small tip: Do not mix the tempering after adding it to the chutney. Just mix the tempering right before serving. The tempering stays fresh, crisp and crunchy if the tempering is mixed right before serving.

coriander-seeds-chutney-temper - 14

Serve with Idli , Dosa , Ragi Dosa , Paniyaram varieties .

coriander-seeds-chutney-for-dosa-idli - 15 coriander-seeds-chutney-recipe - 16

For the Chutney

  • 1 teaspoon peanut oil
  • 2 tablespoon coriander seeds
  • 1 tablespoon white urad dal (split or whole)
  • 4 - 5 dried red chillies
  • 10 Indian shallots (Indian small onion)
  • 2 tablespoon fresh coconut
  • 1 inch piece tamarind
  • 1 teaspoon jaggery
  • 1/2 teaspoon salt

For the Tempering

  • 1 teaspoon peanut oil
  • 1/4 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 1/2 teaspoon urad dal
  • 2 dried red chillies

For the Chutney

  1. Take a pan and roast coriander seeds, urad dal and dried red chillies in half a teaspoon of oil till the dal turns golden brown. Transfer to a plate and set aside to cool.
  2. Saute Indian Shallots (indian small onions) in half a teaspoon of oil till the onions are soft. Transfer on a plate to cool. Add in fresh coconut, a piece of tamarind, jaggery and salt to the plate.
  3. Grind the cooled ingredients with half a cup of water to a smooth paste. Pulse several times to get to a smooth consistency.

For the Tempering

  1. Heat oil in a pan until hot. Add in the mustard seeds, curry leaves, urad dal and dried red chillies. Let the mustard seeds pop and the dal brown. Add it to the chutney.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Category: Chutney
  • Cuisine: Tamilnadu