Andhra style Vegetable Pulao – a flavourful rice dish from Andhra Pradesh made with a medley of vegetables, spices and herbs.
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About Andhra style Vegetable Pulao
Andhra cuisine is known for its bold flavors, aromatic spices, and vibrant herbs. This Andhra style vegetable pulao is a perfect embodiment of these characteristics—a spicy, flavorful dish made with fragrant rice, fresh vegetables, and a robust spice blend. The secret to its distinctive taste lies in the special masala paste, which infuses the pulao with layers of rich, spicy flavor. This dish is perfect for lunch, dinner or even for a special occasion.
Check out these rice recipes : Matki Bhaat, Veg Pulao, Sindhi Bhuga Chawal, Matar Pulao, Jeera Rice, Mango Rice
Step-wise instructions with pictures
Wash rice and soak for 20 minutes.
Keep chopped vegetables ready.
Make a masala paste by blending poppy seeds, coriander seeds, cumin seeds, cinnamon, star anise, cloves, cardamom, black pepper, nutmeg, mace, coconut, garlic, ginger, green chillies, mint leaves and coriander leaves. Keep aside.
Heat oil and ghee in a pressure cooker. Add a bay leaf and a few cashew nuts, and sauté until the cashews turn golden brown.
Add chopped onion and saute till it turns translucent.
Add chopped tomato and saute till it turns soft.
Add the green masala paste and saute on low heat till it loses its raw smell and the masala is well cooked.
Once the masala is ready, add the vegetables – peas, carrots, beans, cauliflower and mix well to coat them with the masala.
Finally add the soaked and drained rice, 2 cups of water, salt as per taste.
Gently mix everything. Close the lid and cook for 2 whistles. Turn off the heat and let the pressure release naturally.”
“Once the pressure is released, open the lid and fluff the pulao gently using a spoon. Serve Andhra style vegetable pulao with a side of raita or pickle for a complete meal.
Recipe Card
Andhra style vegetable Pulao | One Pot Andhra Veg Pulao
Ingredients
- 1 cup basmati rice
- ¼ cup fresh green peas
- ½ cup chopped carrot
- ½ cup chopped French beans
- ½ cup chopped cauliflower
- 1 onion, chopped
- 1 small tomato, chopped
- 1 tbsp oil
- 1 tbsp ghee
- 1 bay leaf
- 10 cashew nuts
- salt to taste
For masala paste
- 1 tbsp poppy seeds (khuskhus)
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 inch cinnamon
- ½ star anise
- 5 cloves
- 4 cardamom
- 1 tsp black pepper
- a tiny piece of nutmeg (jaiphal)
- few strands of mace (javitri)
- 2 tbsp chopped fresh coconut
- 5 to 6 cloves of garlic
- 1 inch ginger
- 2 green chillies
- ½ cup mint leaves
- ½ cup coriander leaves
Instructions
- Wash rice and soak for 20 minutes.
- Keep chopped vegetables ready.
- Make a masala paste by blending poppy seeds, coriander seeds, cumin seeds, cinnamon, star anise, cloves, cardamom, black pepper,nutmeg, mace, coconut, garlic, ginger, green chillies, mint leaves and coriander leaves. Keep aside.
- Heat oil and ghee in a pressure cooker.
- Add a bay leaf and afew cashew nuts, and sauté until the cashews turn golden brown..
- Add chopped onion andsaute till it turns translucent.
- Add chopped tomatoand saute till it turns soft.
- Add the green masala paste and saute on low heat till itloses its raw smell and the masala is well cooked.
- Once the masala isready, add the vegetables – peas, carrots, beans, cauliflower and mix well to coat them with the masala.
- Finally add the soaked and drained rice, 2 cups of water, salt as per taste .
- Gently mix everything. Close the lid and cook for 2whistles. Turn off the heat and let the pressure release naturally."
- "Once the pressure is released, open the lid and fluff the pulao gently using a spoon. Serve hot with a side of raita or pickle for a complete meal.
Recipe Video
More One Pot Rice Recipes
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