Andhra Style Veg Pulao – Home Cooking

Step 1: Prepare Masala Paste

Add cinnamon, 4 cloves, 2 cardamom, 1 star anise, 1 marathi moggu, 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 garlic cloves, 1 piece finely chopped coconut, 1 medium-sized roughly cut up tomato, small amount of coriander leaves, and small amount of mint leaves to a mixer jar. Grind without adding any water first.

Step 2: Grind to Fine Paste

Add some water to the mixer jar and grind again to a fine, smooth paste. Keep the masala paste aside.

Step 3: Sauté Spices and Cashews

Take a deep pot, add 2 tbsp ghee and 1 tbsp oil. Add 1 bay leaf and 15 whole cashew nuts. Roast until the cashews are golden brown.

Step 4: Sauté Onions and Green Chilies

Add 2 medium-sized finely chopped onions and 3 slit green chilies. Sauté until the onions are slightly golden in color.

Step 5: Add Potatoes and Cauliflower

Add 1 nicely cut potato. Sauté for 2 minutes. Then, add 1 bowl of medium cauliflower florets. Mix well.

Step 6: Add Remaining Vegetables and Salt

Add 1 cup diced carrot, 1 bowl cut beans, and 1 bowl fresh peas. Mix well. Add 1 tsp rock salt and mix everything again.

Step 7: Cook Vegetables

Add 1 tbsp water. Mix, cover the pot with a lid, and cook the vegetables for 5 minutes on low flame until they soften up.

Step 8: Add Masala Paste

After 5 minutes, add the ground masala paste. Mix the masala with vegetables and sauté for 2-3 minutes on medium-low flame until the raw smell disappears.

Step 9: Add Soaked Rice

Drain excess water from 1 cup (250 ml) soaked basmati rice and add it to the pot. Gently mix the rice with the masala and vegetables, ensuring rice grains do not break.

Step 10: Add Water and Cook Pulao

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. Mix, cover with a lid, and cook the pulao for 15 minutes on low flame.

Step 11: Rest and Serve

After 15 minutes, turn off the stove and let it sit on dum (residual heat) for a few minutes. Serve the Andhra Style Veg Pulao hot with onion raita, salan, or boondi raita.

• Ensure vegetables are cut to medium size for even cooking.

• Be gentle when mixing soaked rice to prevent breakage.

• Adjust salt and spice levels to your preference.