Karnataka Style Veg Palav | No onion garlic
Packed with fresh mint and wholesome vegetables, this one-pot wonder is a breeze to make in your pressure cooker. This recipe has no onion, no garlic and is a hearty dish spiced with kalpasi, cinnamon and is full of flavour.
Servings 3
Ingredients
For the masala:
- 1 tsp cumin
- 1 tsp pepper
- 3 green chillies
- 3 tbsp coconut
- 1/2 cup of cleaned mint leaves
- Small handful of coriander leaves
- 1 tsp kalapsi also known as black stone flower
- 1 bayleaf torn into two, if its too big
- 1 inch cinnamon
- 2 cloves
- 1 cardamom
- 1 inch ginger
- 1/4 cup water
Other Ingredients:
- 1 tbsp ghee
- 1 tsp cumin seeds
- 1.5 cups mixed vegetables carrot, peas, potato, beans
- 1/2 tsp turmeric powder
- 1 tsp salt
- 1 cup rice ponni, sonamasoori or any short-grain rice, rinsed and soaked
- 2.5 cups water
- A squeeze of lemon juice
Instructions
Prepare the Ground Paste
- In a blender or grinder, combine all the ingredients listed under "for the masala" and grind to a smooth paste using 1/4 cup water.
Cooking Pulao
- Heat 1 tbsp ghee in a 2L pressure cooker.
- Add 1 tsp cumin seeds and sauté for about a minute over low flame.
- Next, add the ground paste to the cooker and sauté for another minute on low flame.
Add Vegetables and Spices
- Add 1.5 cups of mixed vegetables (carrot, peas, potato, beans) to the cooker.
- Add in 1/2 tsp turmeric powder and 1 tsp salt.
- Add Rice and Water
- Add 1 cup of rinsed and soaked rice to the cooker.
- Pour in 2.5 cups of water and add a squeeze of lemon juice.
Cooking the Pulao
- Allow the mixture to come to a boil on a medium flame.
- Once boiling, close the pressure cooker with its lid and cook for 2 whistles.
- After the whistles, turn the flame to low and let it simmer for an additional 5 minutes.
- After 5 minutes, turn off the flame and let the pressure release naturally.
- Once the pressure has settled, open the pressure cooker.
- Serve the pulao hot with raita and chips for a delicious meal.