1½cupsWater (use 2 cups of water if cooking on stove-top)
For the Masala/ Spice Paste:
½cupFresh grated Coconut
1teaspoonRed Chili powder or more, adjust as per taste
3 ~ 4clovesGarlic
1MediumOnion, thinly sliced
1SmallCarrot, peeled and diced
2MediumPotato, peeled and chopped
½cupGreen beans, chopped
Soak basmati rice in cold water for at least 30 minutes.
Blend coconut, cardamom, cinnamon stick, cloves, red chili powder, coriander, ginger and garlic into a smooth paste adding little water.
Instant Pot Method:
Heat Instant Pot on Sauté mode. Add oil and ghee, once the ghee melts add bay leaf, cinnamon, cloves and cardamom pods. Cook for about 1 minute or until spices are fragrant. Add the onions and cashews, cook until the onions are lightly browned around the edges.Add tomato and cook for 1~2 minutes until the tomatoes turn mushy. Add the spice paste and cook for 2~3 minutes until it smells fragrant.
Add the veggies, coconut milk, chopped herbs, salt and rice along with the soaking water. Mix gently, making sure to scrape the bottom of the pan for any stuck on bits. Place the lid on and lock it. Close the steam valve. Turn off the Sauté mode and cook on High Pressure/ Manual mode for 5 minutes.
Once the timer sounds, natural release pressure for 10 minutes then quick release the reminder.
Stove Top Method:
In a large dutch oven or heavy bottomed pan on medium heat, heat oil and ghee. add bay leaf, cinnamon, cloves and cardamom pods. Cook for about 1 minute or until spices are fragrant. Add the onions and cashews, cook until the onions are lightly browned around the edges, about 3~4 minutes. Add tomato and cook for 1~2 minutes until the tomatoes turn mushy. Add the spice paste and cook for 2~3 minutes until it smells fragrant.
Add the veggies, cover and cook till the veggies are slightly tender, about 6~8 minutes. Stir in the coconut milk, chopped herbs, salt and rice along with the soaking water. Bring the mixture to a boil, lower the heat to simmer, cover the pan and cook for 15~20 minutes or until the rice is tender. Leave it covered for 5~10 minutes before serving. Gently fluff the rice and serve hot.
I prefer basmati rice in the recipe, but feel free to use your favorite medium or long grain rice. Make sure to adjust the amount of water in the recipe.
Add chopped cilantro and mint to the rice instead of to the spice paste.
Feel free to use other vegetables like chopped cabbage, cauliflower florets, green pepper, broccoli in the pulao.
To make this a wholesome meal, add 2 cups of paneer or tofu or cooked beans along with the vegetables.
Skip coconut milk and use just water, if desired.
Leftover Udupi rice can be stored in an airtight container in the fridge for up to 3 days.
Spice paste can be made 2~3 days in advance. Keep it in an airtight container in the fridge.