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Vegetable pulav,Amma’s signature pulao

I rather name this  as Amma’s super hit pulav instead of just “vegetable pulav”. This pulav takes me back to my childhood days where Amma used to prepare this on every Saturday. Dad used to get green peas masala from the restaurant as an accompaniment. That was the Saturday tradition back then.
Until recently there was this Saturday tradition, but now it is prepared only on popular demand  since all, we siblings are settled in different locations except lucky me stay just opposite her place…..So I can request her anytime whenever I urge.
She always uses home made clarified butter(ghee) for the preparation and that is one of the secret ingredient. And she uses only “Nayaks” brand of garam masala powder. Adding cashewnuts and raisins is also a must. And she says use very less whole garam masala and suggests to keep it mild. And even I am addicted with this brand.
Whenever Amma prepares this pulav I bet our neighbour ‘s olfactory receptors will be activated. And yes, many have complimented her on the same. The house and the entire surrounding is filled with the aroma of pulav. Yesterday she had prepared this for my sisters send off party. Thank you Amma for this tasty pulav and the recipe. Love  you .
Recipe and pulav courtesy: Sumana Nayak

Basmathi rice-1 cup
Onions-2 (slit lengthwise)
Ghee (clarified butter)-3 tbsp
Carrot-1 diced
Beans-4 chopped finely
Beetroot-diced 2 tsp
Cauliflower-1/2 cup (optional)
Green peas-1/2 cup
Tomatoes-2 (chopped into medium pieces)
Cashewnuts-1/4 cup
Green chillies-4 (slit into 2)
Coriander leaves-few (chopped to garnish)
To be ground to a paste:
Coriander leaves-1 /2 cup
Garam masala powder-2 tsp(Nayaks)
Turmeric powder-1/4 tsp
  1. Grind the ingredients mentioned under the list.
  2. Wash the basmathi rice,drain water completely,add the ground masala to it and keep it aside.
  3. Add whole spices ,cashews ,raisins to the rice mixture.
  4. Take a pressure cooker,add ghee and heat it.
  5. Add onions and fry it till translucent.
  6. Add the rice mixture and fry for few minutes in simmer.
  7. Add vegetables,salt to taste and water.
  8. Close the lid and take exactly one whistle and off the flame.
  9. Once the pressure releases open the lid and garnish coriander leaves and stir it very delicately.

About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.


  1. Sundari Kamath Padiyar

    Looks lovely Sai! Amma’s recipes are always the best and when made by them, its that extra little love that makes it even more Delish!!

  2. I always wanted u r amma ‘s pulav recipe . the aroma used be heavenly. but geethu i wud like 2 know d quantity of water for 1 cup of rice used & also whether only one whistle is enough to cook the ingredients.

    • Yes Vrindakka,one whistle is more than enough.You may also prepare this in a broad vessel,water is 2 cups,due to some error the quantity of water was not shown,I have updated the recipe again.Thank you 🙂

  3. hi geethakka all of ur recipes r very delicious.. can u tell me hw to make rasam

  4. hi geetha all of ur recipes r very delicious.. can u tell hw to make rasam

  5. Hi Geetha,Can you please tell me what garam masala do you use here? I make the garam masala at home and it has no red chilies in it. The pulav looks reddish and that is why I ask.

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