Vegetable Palav Recipe – Karnataka Style Veg Pulao - Rice Bath Recipe

Here is a fool proof, Karnataka special Vegetable pulao recipe (vegetable palav) with step by step pictures and video. This mixed vegetable pulao is a must and should recipe in all the weddings, lunch buffet and parties in Bangalore, Karnataka. In hotels, its called as rice bath or veg palav in the menu. In our school moms group, we used to conduct kitty party once in a month in one of our houses. Mostly it would be a lunch party. I still remember Tara’s kitty party lunch menu. I had this pulao for the first time in her house and after that in few hotels, marriage functions and birthday parties. My friends call this as “Palav” in Kannada. I am a big fan of this Karnataka style pulao especially for its wonderful flavor. I don’t mind eating one full plate of it. 

I got this recipe from Tara and made it for our Sunday Lunch last week. It came out very well with the awesome masala flavor which is the highlight of this pulao. Tara makes it super spicy and very tasty. The whole pot gets emptied in few minutes. Thanks a lot Tara for teaching me this wonderful, authentic Karnataka veg pulao recipe to me. Now I am confident enough to try this rice variety for my guest and parties. This pulao looks mild green in color. 

In some hotels here, they serve a red colored pulao adding red chilli powder. If you are looking for that version, check out this delicious and Restaurant style SPICY VEG PULAO recipe which I learnt from my another friend Megha. Now lets see how to make this yummy, Karnataka style Vegetable pulao with step by step pictures and video !

Karnataka style vegetable pualo recipe

How to make Karnataka style veg pulao recipe at home

Cuisine: Karnataka

Category: Rice varieties

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Sona masoori / Raw rice - 1 cup ( Use good quality ones) Water - 2 cups ( to soak rice) Mixed vegetables - 1/2 cup ( 1 Carrot, 5 beans, 1 potato, fistful peas) Cooking oil - 3 tbsp Bay leaf - 1 no Black stone flower - 2 nos Marathi moggu - 1 no Star anise - 1 no Cinnamon - 1 inch piece Cloves - 2 nos Big onion -1 no ( sliced) Tomato - 1 small ( chopped finely) Dhania powder - 1 tsp Crushed kasoori methi - 1 tsp (optional) Salt - as needed To grind Grated coconut - 1/4 cup Green chillies - 6 nos ( use 8 for more spicy taste, 4 for less spice) Mint leaves - a handful Big onion - 1/2 no Cinnamon - 2 inch piece Cloves - 3 nos Cardamom - 2 nos Ginger - 1.5 inch piece Garlic cloves - 8 nos Water - as needed ( to grind to paste)

HOW TO MAKE KARNATAKA VEG PULAO - METHOD

Wash and soak 1 cup of rice in 2 cups of water for 15 to 30 minutes. Wash and chop the vegetables into small cubes. Grind the ingredients given under “ To grind” to a smooth paste by adding required water. Set aside. Heat oil in a pressure cooker base and add the whole garam masala. Saute until aromatic and then add sliced onions. Saute till transparent. Now add the tomato pieces and saute till mushy. Add the ground masala paste. Mix well for a minute. Now add chopped vegetables, mix well for a minute. Then add the soaked rice along with water. Add dhania powder, crushed kasoori methi(optional) and required salt in the water. Mix well. Take some water and check for taste. Add more salt if required and slit green chilli for spicy taste. Pressure cook in very low flame for two whistles. Open the lid after the steam is released completely. Fluff the rice gently with a fork. Remove in a plate and serve hot with onion raita ! This rice looks slightly mushy when hot. But rice grains become fluffy and separate as it cools down. If you are making it for parties or functions, make this pulao one hour in advance and let it be in the cooker to stay warm. If it cools down, sprinkle very little water and reheat it for few minutes before serving. Tastes and smells yum ! Enjoy !

Note

My friend Tara adds 8 to 10 chillies for the mentioned quantity. But I used 6 as my chillies were spicy. Adjust the quantity based on your taste. You can even add slit chillies in the water if you feel spiciness is less. If you want, you can use red chilli powder or red chillies instead of green chillies while grinding the masala. Addition of dhania powder and kasoori methi gives a nice flavor to pulao. Kasooi methi is not added usually in Karnataka style pulao, but I followed my friend's suggestion :) Good quality raw rice is used for Karnataka style pulao. You can replace with basmati rice of you wish. In that case, use 1:1.5 cups of rice and water ratio based on the rice you have. For variations, you can use coriander leaves instead of mint leaves but flavor may vary.

Try this yummy, spicy Karnataka style veg pulao for your weekend lunch or lunch box, Enjoy !

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