GSB style vegetable pulav is a delicious and aromatic rice dish that hails from the Goud Saraswat Brahmin (GSB) community, known for its rich culinary heritage. This vegetarian pulav is a wonderful medley of basmati rice and assorted vegetables, seasoned with a blend of fragrant spices, herbs, and coconut, which imparts a distinct coastal Indian flavor to the dish.

Once the GSB style vegetable pulav is ready, garnish it with chopped mint and coriander leaves for an enticing presentation. Serve it hot with raita, pickle, or papadum for a scrumptious and comforting meal that celebrates the coastal flavors and culinary traditions of the GSB community.

How to make Vegetable Pulav :

Ingredient Preparation: Begin by gathering and preparing all the necessary ingredients for the pulao.

Tempering: Heat a pot and prepare the tempering by adding whole garam masala spices. Then add green chilies and onions, and sauté until the onions turn slightly golden. Add the rice and garam masala to the pot, and sauté for about a minute or two, ensuring the rice is coated with the spices. Introduce tomatoes and all the vegetables into the pot. Stir to combine everything. Pour in warm water, add salt according to taste, and include fresh grated coconut for flavor.

Cooking: Cover the pot with a lid and let the pulao cook on low flame until the water is absorbed and the rice and vegetables are cooked through. Once done, garnish the pulao with freshly chopped cilantro and green onion springs for a burst of freshness.

Serving suggestion for Vegetable Pulav :

This pulao is not only flavorful but also a wholesome and comforting dish that can be enjoyed on its own or with a side of raita, curries, or gravy.

Vegetable Pulav

GSB communities often have their special spice blend, known as "GSB masala," which varies from household to household. It may include spices like coriander seeds, cumin seeds, cinnamon, cloves, and grated coconut. If not available, a store-bought garam masala can be used as a substitute.

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Prep Time 20

Cook Time 30

Course Main Course

Cuisine Indian

Servings 6

Equipment

1 Big Pot

Ingredients

2 cups basmati rice
4 cups water
2 tablespoon oil
2 tablespoon ghee clarified butter
1 teaspoon cumin seeds
1 bay leaf
1- inch stick of cinnamon 2 cloves, 1 cardamom, 5 peppercorns
2 onions sliced
1 tablespoon ginger paste
1 tablespoon garlic paste
3-4 green chili slit
2 cups chopped mixed vegetables carrots, peas, beans, cabbage, cauliflower etc.
1/2 teaspoon turmeric powder
Salt to taste
1 tsp Kasurimethi
2 Tomatoes
1/4 cup fresh grated Coconut
Coriander leaves for garnish
1/2 Lemon

Instructions

Rinse the rice in water until the water runs clear. Squeeze the lemon and set it aside.
In a pan, heat the oil and ghee together. Add bay leaf, and cumin seeds and let them crackle.
Add sliced onions and sauté until golden. Add ginger paste, garlic paste, and green chili. Cook for 1-2 minutes.
Roast a 1-inch stick of cinnamon, 2 cloves, 1 cardamom, and 5 peppercorns and grind it to a powder. add this powder to the sauteed onion.
Add the rice to the pan and sauté for a few minutes.
Add Tomatoes and fry for a minute.
Add the mixed vegetables add water, turmeric powder, grated coconut, and salt. Stir everything together.
Cover the pan with a lid and cook on low heat for 15-20 minutes, or until the rice is fully cooked.
Once the rice is cooked, turn the flame off and let it sit covered for 5-10 minutes.
Fluff the rice with a fork and garnish with coriander leaves before serving.
Your Veggie Pulav is ready to serve! Enjoy it with raita or your favorite curry.