This dish is a typical Karnataka Style Rice Bath with a green masala. This veg pulao is really flavourful because of the mint, coriander, and whole spices in it. It's garnished with fried bread croutons, fried onions, and lime juice – a unique addition that makes this pulao extra special.
I used to be one of those people who thought there was just one type of pulao out there – but I was SO wrong! There are so many ways you can prepare pulao and this recipe is a Karnataka Style preparation that will just blow you away.
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The first time I tried this pulao, I was amazed! My friend would always rave about her mother’s Karnataka style pulao and how I had to try it. It was so good I just had to share this recipe for you to try.
- I like this rice bath recipe because of how simple it is to prepare but how unique the flavours are.
- The ingredients are all pantry staples so this makes the perfect weeknight rice preparation – especially as it has lots of added veggies.
- It’s one pot, all in the pressure cooker - so no fuss with the clean up as well. Need I say more?
What You need for Kavitha Aunty’s Rice Bath
- For the paste:
- Coriander and Mint Leaves - These herbs are the main flavour base for this recipe, and both complement each other well Grated Coconut - This will balance out the spice from the chilliess and the whole spices, don’t worry you won’t be able to taste it! Sub with freshly grated frozen coconut
- Green Chili - This recipe calls for 10 green chillies, but you can reduce the amount based on your spice preference. Originally, its meant to be spicy
- Whole Spices - We use cardamom, cloves, and cinnamon which really go a long way in making this recipe the flavour party it is.
- Marathi Moggu - This is a spice native to Karnataka, a type of caper that has a flavour profile similar to mustard and black pepper.
- Garlic - This recipe calls for lots of garlic! The punch it adds to the rice is just too good!
- For the rice:
- Sona Masuri Rice - Sona Masuri is a short grain rice that is commonly consumed in South India. It is light, making it a great base for a flavoured pulao with veggies.
- Veggies - Chopped potatoes, carrots, and beans are used for this recipe but you can feel free to add any other veggies or protein such as soya chunks or paneer if you’d like to make the dish more wholesome.
- For the garnish:
- Lemon Juice - Really ties all the flavours together!
- Bread Croutons - This might sound like an odd addition, but trust me it works! The crunch from the bread is just wonderful with the soft textured rice.
- Fried Onions - A classic for any Indian flavoured rice dish. You can skip this but it just makes the dish so much more exciting, I’d say!
How to make Kavitha Aunty's Rice Bath
Here's a quick step by step collage to show you how to make Karnataka style Rice Bath:
1. Add green chillies, garlic, cinnamon, cardamom, cloves, marathi moggu, fennel, coriander leaves, mint leaves, grated coconut and water to the small chutney/grinding jar of the mixie.
2. Grind into a coarse paste. Add more water to adjust the consistency if required. Do not make it into a fine paste. The coarse texture adds to the texture of the dish.
3. Add oil to a pressure cooker and allow to heat up. Add a bay leaf and fry for 20 seconds or until fragrant. Add the blended paste and fry for 3-4 minutes till the raw smell goes away.
4. Add onion, carrot, potato and beans. Cut them into chunks and keep them slightly thick. If you cut them too small, they will become mushy while pressure cooking.
5. Wash and rinse rice at least 3 times, this will wash away the excess starch present in the rice. Add this to the pressure cooker along with curry leaves. Mix and lightly saute the rice for 2-3 minutes. Add water and mix.
6. Season with salt and mix. Taste the broth and adjust salt before pressure cooking as it will not be convenient to adjust the salt once rice is cooked.
7. Pressure cook on high for 2 whistles and turn off the heat. Allow the pressure to release naturally.
8. Once the pressure is released carefully remove the whistle and lid of the cooker. Top with lemon juice, croutons and fried onions. Mix and serve hot.
Richa’s Top Tips
- To achieve the fluffiest rice and avoid making a sticky pulao, soak the rice in water 30 minutes prior to cooking to remove excess starch from the grains and give them a better texture when cooked.
- Before adding water to the pressure cooker, saute the rice grains in ghee and the green masala for 2-3 minutes - coating the grains with fat will make the cooked rice fluffy!
What to serve with Karnataka Style Pulao?
Raita - A simple and thin onion raita or boondi raita(yogurt side dish) will go really well with this rice and will balance the heat from the green chillies and moisten the rice.
Papad - Crunchy papad, fluffy rice. Anyone else a fan of crushing papad pieces on top of rice dishes? Not only is it satisfying but so worth it for getting a crunch in every bite! If you are skipping out on the croutons, you can use papad for crunch instead.
Pickle - the tangy flavours from pickles go really well with the aromatic rice.
If you’re looking to make a satisfying yet simple meal - this rice bath recipe has you covered. Give it a try and you’ll find yourselves making this every week!
Watch the Recipe Video
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Kavitha Aunty's Rice Bath
Ingredients
For the Paste
- 10 Green Chillies reduce quantity based on your taste but this recipe is meant to be spicy
- 14 Garlic Cloves
- ¼ Cup freshly grated Coconut
- 2 inch Piece Cinnamon
- 4 Cardamoms
- 4 Cloves
- 4 Marathi Moggu sub with 1 teaspoon mustard seeds and 1 teaspoon peppercorns
- 2 ½ Tablespoon Fennel Seeds
- 30 grams Coriander Leaves approximately 1 cup loosely packed
- 30 grams Mint Leaves approximately ¾ cup loosely packed
- ¼ Cup Water
For Pressure Cooking
- 2-3 Tablespoons Oil
- 4 Onions cut into thick slices
- 2-3 Carrots cut into 1 inch batons
- 200 grams Beans cut into 1 inch batons
- 2 Potatoes cut into 1 inch batons
- 2 Cups Sona Masuri Rice
- 4 Cups Water
- 2 - 2½ Teaspoons Salt
- 1 Lemon
- ½ Cup Bread Croutons white bread
Instructions
- Wash and rinse rice at least 3 times. Set aside soaked in water while you prep everything else.
For the Paste
- Add all the paste ingredients to the small chutney/grinding jar of the mixer. Grind to a coarse paste. Add more water to adjust the consistency if required.
For Pressure Cooking
- Heat oil in a pressure cooker. Add a bay leaf and fry for 20 seconds or until fragrant. Add the blended paste and fry for 4-5 minutes or until the raw smell goes away.
- Add onion, carrot, potato and beans and saute for 2 minutes.
- Drain water from the washed and soaked rice and add the rice to the pressure cooker along with curry leaves. Mix and lightly saute the rice for 2-3 minutes.
- Add 4 cups water, salt and combine. Taste the broth and adjust salt at this step.
- Stovetop Instructions: Pressure cook on medium heat for 2 whistles and turn off the heat. Allow the pressure to release naturally.
- Instant Pot Instructions: If using an Instant Pot, pressure cook on high for 4 minutes. Let the pressure release naturally for 8 minutes and then release the remaining pressure manually.
- Once the pressure is released, open the cooker, top with lemon juice, croutons and fried onions. Mix gently and serve immmediately.
Video
Notes
- To achieve the fluffiest rice and avoid making a sticky pulao, soak the rice in water 30 minutes prior to cooking to remove excess starch from the grains and give them a better texture when cooked.
- Before adding water to the pressure cooker, saute the rice grains in ghee and the green masala for 2-3 minutes - coating the grains with fat will make the cooked rice fluffy!
- Marathi Moggu: This is a spice native to Karnataka, a type of caper that has a flavour profile similar to mustard and black pepper. If this is not available to you, sub with 1 teaspoon mustard seeds and 1 teaspoon peppercorns
- Green Chili - This recipe calls for 10 green chillies, but you can reduce the amount based on your spice preference. Originally, its meant to be spicy
- Veggies - Chopped potatoes, carrots, and beans are used for this recipe but you can feel free to add any other veggies or protein such as soya chunks or paneer if you’d like to make the dish more wholesome.
Justswad says
This is amazing. Thanks for sharing
Betsy says
I want to try this recipe, but isn’t the quantity of 2-1/2 tablespoons fennel seeds too much ( as fennel seeds do have a strong flavour)?