This is the best veg pulao, all others fail! Andhra style Veg Pulao | Tomato Chutney bonus | Chef Ranveer Brar

Ingredients

• 1 tbsp Black Peppercorns
• 1 tbsp Cumin seeds
• 1 tbsp Coriander seeds
• ¼ tsp Fenugreek seeds, methi dana
• 4-5 no. Black Cardamom, Badi Elaichi
• 5-6 no. Dry Kashmiri Red Chillies
• Salt to taste
• ¼ tsp Asafoetida, Asafoetida
• ½ tsp Degi Red Chilli powder
• 1 inch Ginger (peeled & roughly chopped)
• 3 no. Green Chillies (roughly chopped)
• 2 sprig Curry leaves
• 2 tbsp Ghee
• 2 tbsp Oil
• Prepared Ginger Green Chilli Paste, Ginger and Green Chilli Paste
• 2 no. Bay leaf
• 2 medium Potatoes (peeled & diced)
• 2 large Carrots (Pelled & diced)
• 3-4 heaped tbsp Curd (beaten), curd (yogurt)
• 3 heaped tbsp Prepared Masala
• 600 gms Daawat Basmati Rice (washed & soaked)
• Water as required
• 1 medium Cauliflower (florets)
• 9-10 no. French beans (roughly chopped)
• Salt to taste
• 2 medium Tomatoes (diced)
• 1-2 tbsp Ghee
• 2 tbsp Oil
• ½ tsp each Cumin & small Mustard seeds, Jeera & Choti Rai
• 1 sprig Curry leaves
• ½ inch Ginger (peeled & finely chopped)
• 1 tbsp Tender Coriander stems (finely chopped)
• 4-5 no. large Tomatoes (chopped), Tomato
• 2 tsp Prepared Masala, Prepared Masala
• 1 tsp Sugar
• Salt to taste
• ¼ cup Water
• Coriander sprig, coriander leaves

Steps

1. In a pan, add black peppercorns, cumin seeds, coriander seeds, fenugreek seeds, black cardamom, dry kashmiri red chillies, salt to taste and roast for 2-3 minutes or until it’s aromatic.
2. Add asafoetida, degi red chilli powder and give it a good mix.
3. Transfer it into the tray or bowl, let it cool completely.
4. Transfer it into the mixer grinder jar and grind it into a smooth fine powder.
5. Keep it aside for further use.
6. In a mortar pestle, add ginger, green chillies, curry leaves and grind it into the coarse paste.
7. Keep it aside for further use.
8. In a handi, add ghee, oil, once hot, add prepared ginger green chilli paste and cook for a minute. Add bay leaf, potatoes, carrots and cook for 4-5 minutes.
9. Add curd, prepared masala and let it cook for a while.
10. Now, add soaked daawat basmati rice, water as required, cauliflower, french beans, salt to taste and give it a good mix.
11. Add tomatoes, cover it with the lid and cook for 12-15 minutes over low heat or until it’s cooked.
12. Transfer the pulao to a parat, finish it with ghee and give it a good mix.
13. Transfer it into the serving bowl and garnish with a sprig of coriander sprig.
14. Serve hot with prepared tomato chutney.
15. In a pan, add oil, once it’s hot, add cumin & small mustard seeds, curry leaves, ginger, tender coriander stems and cook for a minute.
16. Add tomatoes, prepared masala, sugar, salt to taste, water and let it cook for a while or until tomatoes become soft and mushy in texture.
17. Switch off the heat and keep it aside for further use.