Chettinad Pulav | Flavourful Rice Recipe from Chettinadu

Hi Supermoms,

First of all let me wish you all a very Happy and Healthy 2018 . Thank you all for the love and support to my blog in 2017 and hope you will share the same love if not more in this New Year. 

Chettinad Cuisine does not need too much of introduction or convincing to try it right away. The pulav picture itself must be speaking to you to try it, right?

Chettinad pulav is so simple and enjoyable to cook and turns out so delicious everytime. An easy one pot dish that can quickly become the highlight of any lunch or dinner . 

The ingredient that makes this dish very special is the freshly extracted coconut milk. It takes the pulav to a whole new level and reminds one of Karaikudi ( Tamil Nadu) for sure. 

You can cook this pulav in an open pot . This biryani will taste most authentic when you cook in seeraga Samba , a rice variety used in South India for biryani. "Seeragam' means 'Jeera/cumin' in Tamil Language and is so called as the grain looks like cumin seeds. As I did not have it at home, I  used basmati rice. If you are using seeraga samba rice, make sure to cook with just the right amount of water so that the rice does not become mushy and dilute the taste and texture of this pulav.  This can be cooked as a Vegan Recipe. Just skip ghee and use oil of your choice. 

Recipe Courtesy : Mrs. Vallikannu Meiyappan

Chettinad Pulav Recipe :

Preparation time : 30 minutes

Cooking time : 30 minutes

1 cup = 250 ml cup

Serves : 4-6

Ingredients :

2 cups seeraga samba  rice 

2 cups coconut milk ( freshly extracted gives the best taste)

1 onion ( thinly sliced)

2 tomatoes (finely chopped)

1/4 cup fresh peas ( shelled)

5-6 beans ( cut into 1 " pieces)

1 small carrot ( peeled and cut into  1 " pieces)

1 small potato ( peeled and cut into 1" pieces) 

1/4 teaspoon turmeric powder

1/2 teaspoon red chilli powder ( adjust) 

1 teaspoon coriander powder /dhania powder

salt to taste

For the pulav masala( to be ground raw):

1/2 cup fresh coriander leaves/cilantro ( roughly chopped)

20 mint leaves 

6 medium size garlic pods( peeled)

1/2 " ginger piece ( you add a little more if you like the taste of ginger)

10 shallots/sambar onion

1 medium size onion

4 green chillies 

For the tempering :

1/4 cup ghee/clarified butter ( if vegan, use coconut oil or oil of your choice)

1 bay leaf

1/2 " cinnamon piece

1/4 teaspoon nutmeg powder ( you can grate nutmeg just before making the pulav for best taste)

2 green cardamom ( crushed) 

3-4 cloves

For garnish :

1/2 teaspoon ghee

5-6 cashew nuts ( halved)

handful of chopped mint and/or cilantro leaves ( optional)

Note : Adjust water quantity to cook rice depending upon the variety of rice you are using. For basmati rice , I used rice: coconut milk+water = 2: 2.5 

Method :

1. Wash the basmati rice and soak them in freshly extracted coconut milk for 30 minutes. 

2. In the mean time, grind the pulav masala.

3. Heat a heavy bottom vessel or pressure cooker with 1/2 teaspoon of ghee and toast the cashew nuts till they are light brown .

4. Transfer the cashew nuts to small plate and place the cooker back on low flame.

5. Add the ghee and temper with whole spices given for the same. 

6. When the spices turn fragrant, add the onions, tomatoes and fry till the tomatoes turn mushy.

7. Add all other chopped vegetables, ground pulav masala, turmeric powder, chilli powder, dhania powder , salt and fry over low flame for 7-8 minutes.

Chef tip : You can partially cover and cook. The vegetables should be half done. 

8. Add the rice along with the coconut milk. 

9. Add extra 1/2 cup water. 

Chef tip : Adjust water quantity according to the type of rice you are using .

10. Pressure cook for upto just a whistle and switch off. 

11. Open only after all the pressure releases. 

12. Garnish with cashew nuts .

Your delicious Chettinad Pulav is ready to be served. I served it along with Chettinad Paal Kurma . 

Happy Cooking !

With love,

Masterchefmom