Murungai Podi Pulao
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Category
Masala Powders
Cuisine
South Indian
Author:
Murugan
Servings
4
Prep Time
15 minutes
Cook Time
40 minutes
A comforting Roswods murungai podi pulao with high health benefits
Ingredients
- Basmati rice – 1 cup (soaked for 20 minutes)
- Onion – 1 large, thinly sliced
- Tomato – 1 small, chopped
- Green chili – 1, slit
- Ginger-garlic paste – 1 tsp
- Mixed vegetables (carrot, beans, peas) – 1 cup (optional)
-
Murungai podi – 2 to 3 tbsp (adjust to taste)
- Water – 1¾ cups
- Ghee or coconut oil – 1 tbsp
- Salt – to taste
- Bay leaf – 1
- Cloves – 2
- Cinnamon – 1 small stick
- Cardamom – 2
- Star anise – 1 (optional)
- Cumin seeds – ½ tsp
Directions
Wash and soak basmati rice for 20 minutes; drain and set aside.
- Heat ghee or coconut oil in a heavy-bottomed pot or cooker. Add cumin seeds and whole spices.
- Once they splutter, add sliced onions and green chili. Sauté until golden, then add ginger-garlic paste and sauté till raw smell leaves.
- Add chopped tomatoes and cook until soft. Mix in vegetables (if using) and sauté for 2–3 minutes.
- Stir in murungai podi and salt. Let the masala coat the veggies evenly.
- Add soaked rice and 1¾ cups water. Mix gently without breaking the grains.
- Cover and cook until rice is done – 1 whistle in a pressure cooker or 12–15 mins on low in a pot. Rest 5 mins and fluff.