South Indian Style vegetable Pulao with Radish Raita

Nandita Shyam
Nandita Shyam|
Last updated on Jan 12th
  • Prep Time30Minutes
  • Cooking Time30Minutes
  • Serves5people

Recipe Ingredients

  • For the pulao:
  • Basmati rice- 250gms
  • Mixed vegetables like carrots, french beans, peas, potatoes and cauliflower- 2 cups, chopped into 1" long pieces
  • Oil or ghee- 3tbsps
  • cumin seeds- 1tsp
  • Bay leaf- 1
  • Cinnamon- 1" piece
  • Cardamom- 3
  • Cloves- 3
  • Onion- 1med, cut into strips
  • Ginger-garlic paste- 1-1/2 tsp
  • Green chili- 1, slit
  • Salt to taste
  • Garam masala- 1/2 tsp
  • Coriander leaves to garnish
  • For the ground paste:
  • Onion- 1small, finely chopped
  • Poppy seeds- 1 tsp, lightly toasted
  • Mint leaves- 3tbsp
  • Fresh or frozen coconut- 3tbsp
  • Green chili- 1
  • For the Raita
  • Radish- 2 med, peeled and grated
  • Oil- 1tbspn
  • Mustard- 1/2 tspn
  • Hing or asafetida- a pinch
  • Chili flakes- 1/2 tspn
  • Kasoori methi- 1tspn
  • Salt- to taste
  • Thick yoghurt- 300ml
  • Coriander leaves to garnish

Recipe Preparation

  1. Dry roast the rice till slightly browned and fragrant. Wash thoroughly, drain and keep aside.
  2. Grind all the ingredients listed under the "ground paste" list, along with a little water and keep aside.
  3. Heat oil or ghee in a thick bottomed pan and add the cumin seeds. Once they turn brown, add the bay leaf, cloves, cinnamon and cardamom and fry till they pop
  4. Once they pop Add the julienned onions and fry till it turns transcluscent. Add the slit chili, ginger garlic paste and fry for two minutes more.
  5. Add the chopped vegetables, salt and turmeric fry till the vegetables are half cooked and tender.
  6. Stir in the ground paste and fry for two more minutes till the raw smell goes.
  7. Add the washed and drained rice and mix gently. Add 3-1/2 to 4 cups of water and garam masala and cook covered on medium flame till the rice is completely cooked.
  8. Garnish with coriander leaves and serve hot with Raita.
  9. For the Raita
  10. Heat oil in pan and add the mustard seeds. Once they sputter, add the asafetida and fry for a few seconds. Add the chili flakes and fry for a minute more
  11. Stir in the grated radish and salt and fry till the water is completely evaporated and mixture turns dry. Add the kasoori methi, mix well take off the heat and allow the mixture to cool completely.
  12. Add the yoghurt to the cooled radish mixture and mix well. Garnish with coriander leaves serve along with any ride dish of your choice.
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