Name: Andhra Style Veg Pulao
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 People
Cuisine: Indian
Ingredients: 1 small piece Cinnamon; 4 nos Cloves; 2 nos Cardamom; 1 no. Star Anise; 1 no. Marathi Moggu (Kapok Buds); 1 small piece Nutmeg; 2 pieces Mace; 1 tsp Poppy Seeds; 1 tsp Coriander Seeds; 1 tsp Cumin Seeds; 1 tsp Peppercorns; 2 pieces Stone Flower; 1 piece, roughly chopped Ginger; 3 cloves Garlic; 1 piece, fresh, finely chopped Coconut; 1 no., medium-sized, roughly cut up Tomato; small amount Coriander Leaves; small amount Mint Leaves; as needed Water; 2 tbsp Ghee; 1 tbsp Oil; 1 no. Bay Leaf; 15 nos, whole Cashew Nuts; 2 nos, medium-sized, finely chopped Onion; 3 nos, slit Green Chilli; 1 no., nicely cut up Potato; 1 bowl (medium-sized florets) Cauliflower; 1 cup Carrot; 1 bowl, cut up Beans; 1 bowl, fresh Peas

Ready in

55 mins

Cuisine

Indian · Andhra

Prep Time

25 min

Cook Time

30 min

Serving

4 People

Calories / Serving

~350 kcal

Recipe by Home Cooking Show on YouTube

Recipe Summary

A flavorful vegetable pulao made with basmati rice and a blend of aromatic spices, ginger, garlic, and fresh herbs. This dish is perfect for a wholesome lunch or dinner, offering a rich aroma and fluffy texture.

Adjust servings

Tap an ingredient to mark it ready0 of 35 ready

All Ingredients - For Masala Paste

Cinnamon 1 small piece
Cloves 4 nos
Cardamom 2 nos
Star Anise 1 no.
Marathi Moggu (Kapok Buds) 1 no.
Nutmeg 1 small piece
Mace 2 pieces
Poppy Seeds 1 tsp
Coriander Seeds 1 tsp
Cumin Seeds 1 tsp
Peppercorns 1 tsp
Stone Flower 2 pieces
Ginger 1 piece, roughly chopped
Garlic 3 cloves
Coconut 1 piece, fresh, finely chopped
Tomato 1 no., medium-sized, roughly cut up
Coriander Leaves small amount
Mint Leaves small amount
Water as needed

All Ingredients - Main Ingredients

Ghee 2 tbsp
Oil 1 tbsp
Bay Leaf 1 no.
Cashew Nuts 15 nos, whole
Onion 2 nos, medium-sized, finely chopped
Green Chilli 3 nos, slit
Potato 1 no., nicely cut up
Cauliflower 1 bowl (medium-sized florets)
Carrot 1 cup
Beans 1 bowl, cut up
Peas 1 bowl, fresh
Rock Salt 1 tsp (or regular table salt)
Water 1 tbsp (for cooking veggies)
Basmati Rice 1 cup (250 ml), soaked for 30 mins
Water 2 cups (for rice)
Salt 1 tsp (adjust to taste)

Tools You'll Need

Pot
Bowl
Measuring cups

Don't have an ingredient? Try these swaps

No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)

Step-by-Step Instructions

Step 1: Prepare Masala Paste

Add cinnamon, cloves, cardamom, star anise, marathi moggu, nutmeg, mace, poppy seeds, coriander seeds, cumin seeds, peppercorns, and stone flower to a mixer jar. Then add roughly chopped ginger, 3 garlic cloves, finely chopped fresh coconut, roughly cut medium-sized tomato, small amount of coriander leaves, and mint leaves. Grind these ingredients without adding any water until coarsely ground. Add some water to the jar and grind again to a fine, smooth paste. Transfer the masala paste to a bowl and set aside.

Step 2: Sauté Vegetables

Heat a deep pot, add 2 tbsp ghee and 1 tbsp oil. Add 1 bay leaf and 15 whole cashew nuts. Roast until cashews are golden brown. Add 2 medium-sized finely chopped onions and 3 slit green chillies. Sauté until onions are slightly golden in color. Add 1 nicely cut potato and sauté for . Add 1 bowl of cauliflower florets (medium-sized) and mix well. Add 1 cup of carrot, 1 bowl of cut beans, and 1 bowl of fresh peas. Mix well. Add 1 tsp rock salt (or regular table salt) to help vegetables cook faster. Mix well. Add about 1 tbsp of water, mix, cover the pot with a lid, and cook on low flame for until vegetables soften.

Step 3: Combine Masala and Rice

Remove the lid. Add the ground masala paste to the softened vegetables. Mix well and sauté for on medium-low flame until the raw smell of masala goes away. Drain excess water from 1 cup (250 ml) soaked basmati rice and add only the rice to the pot. Gently mix the soaked rice with the masala and vegetables, ensuring rice grains do not break. Add 2 cups of water (using the same 250 ml measuring cup as for rice). Gently mix everything. Check for seasoning and add 1 tsp salt if required. Cover the pot with a lid. Keep the flame on low and cook the pulao for about .

Step 4: Serve Pulao

After , turn off the stove. Let it sit on dum for the remaining heat. Serve the Andhra Style Veg Pulao hot with onion raita, salan, or boondi raita.

Pro Tips

• Do not add too much water to the vegetables initially to prevent them from becoming mushy.

• Gently mix the soaked rice with the masala to ensure the grains do not break.

• Serve hot with onion raita, salan, or boondi raita for a complete meal.

Recipe Variations

• Other biryani and pulao recipes can be explored for different flavor profiles.

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