Andhra Vegetarian Pulao

This is a much-awaited recipe contribution from Radhika, a fabulous cook and a very dear friend. I had promised to post a few special recipes collected during my recent visits back home—Dallas home, that is. And yes, I realize how the word home truly is where the heart is.

During one of our visits, Radhika invited us over for lunch one weekend afternoon. I had nagged her endlessly for this particular recipe, so she finally decided to do a live demo of her Godavari-style vegetarian pulao—even though it was well after all the guests had arrived. (I was running late and absolutely insisted on seeing the demo.) In hindsight, it was actually a brilliant idea. This aromatic pulao was tantalizing enough to keep everyone happily waiting, which says a lot considering the rest of the incredible spread she had prepared. We watched, waited, and inhaled the aromas—and it was completely worth it.

This dish is intensely flavorful and fragrant—almost like a quick biryani. And notice that I very consciously refrained from calling it a vegetable pulao. This recipe is best enjoyed without vegetables, relying instead on onions, garlic, whole spices, and technique. Thank you, Rads, for the recipe—and for your patience with me.

Once I got back to Singapore, I knew I had to try it myself before posting it here. While my version turned out a tad spicier than Radhika’s, it was just as aromatic and deeply satisfying.

Here’s the step-by-step recipe with pictures. I couldn’t quite get the perfect photo of the finished dish on either occasion—it disappeared before I could capture it in the right light—but you’ll get the idea.

Ingredients

(Serves about 10–12 people)

• Basmati rice – 4½ cups
• Water – 9 cups
• Garlic – 5–6 cloves, peeled and crushed
• Ginger-garlic paste – 1½ tsp
   (Use more ginger than garlic when making the paste)
• Shahjeera (caraway seeds) – 1 tbsp
• Bay leaf – 1
• Cloves – 1 tbsp
• Cardamom – ½ tbsp
• Cinnamon sticks – 2–3
• Star anise – 2–3
• Green chilies – 5
• Dry red chilies – 2
• Curry leaves – 1 sprig
• Jeera (cumin seeds) – 1 tsp
• Mustard seeds – 1 tsp

• Dhania–jeera powder
  • Coriander seeds – 1½ tsp
  • Cumin seeds – 1 tsp
     (Dry roast and grind to a powder)
• Red onion – 1 large or 2 small, roughly chopped

• Cashews – ¼ cup
• Oil – 2 tbsp
• Ghee – 1 tsp
  

Method

• Heat the oil in a large, heavy-bottomed vessel and add the ghee. Once hot, add mustard seeds, cumin seeds, dry red chilies, curry leaves, and green chilies.

• When the mustard seeds begin to crackle, add the crushed garlic. Sauté well, then add the whole spices—cloves, cinnamon, bay leaf, star anise, and shahjeera.
• Add the chopped onions and sauté until they soften. Add the ginger-garlic paste and cook for 3–5 minutes. Stir in the cashews.

• Cover and cook for a few minutes, until the onions are lightly fried and aromatic—not browned.
• Add 1–1½ tsp red chili powder, followed by 2 tsp dhania–jeera powder.
  Then add 1–1½ tsp garam masala (see notes below). Let the spices fry well in the oil.
• Cover and simmer until the masala is well roasted.

• Add the washed (and optionally soaked) basmati rice. Mix thoroughly so the rice is evenly coated with the spices.

• Sauté the rice on medium heat for about 5 minutes, stirring continuously so it doesn’t stick or burn. The rice should feel lightly “fried.”

• Add salt to taste. While the rice is sautéing, bring 8–9 cups of water to a boil separately.

• Pour the hot water into the rice mixture. Taste again for salt and bring everything to a rolling boil without covering.
• Once it boils for a few minutes, cover the vessel and cook on medium heat. Stir every 3–4 minutes.

• At this stage, you may transfer the pulao to a rice cooker. I personally prefer cooking it on the stovetop, as the spices and aroma feel more evenly distributed.
• To prevent burning, you can place the pulao vessel over a flat pan or tawa on the stove—this is the technique Radhika used. Another option is a gentle double-boiler setup with water underneath.

• Serve the hot pulao with onion raita.
  Finger-licking good.

Notes: Homemade Garam Masala

• Cloves – 1 cup
• Cardamom – ½ cup
• Cinnamon – ¾ cup
• Star anise – ¼ cup
• Coriander seeds – 3 tsp
• Cumin seeds – 1 tsp
• Nutmeg – 1 whole
  

Dry roast lightly, grind into a fine powder, and store in an airtight container or refrigerate.