South Indian-Spiced Vegetable Pilaf

Name: South Indian-Spiced Vegetable Pilaf (Chettinad Vegetable Pulao)
Cuisine: Indian
Ingredients: 2 cloves; 1-inch piece cinnamon stick; 1 teaspoon whole black peppercorns; 1 teaspoon fennel seeds; 1 stone flower; 1 teaspoon coriander seeds; 2 tablespoons ghee; 1 onion, finely chopped; 4 cloves garlic, finely chopped; 1-inch piece fresh ginger, peeled and finely chopped; 2 green chiles, finely chopped; 1 carrot, peeled and diced; 12 green beans, chopped; 2 potatoes, peeled and diced; 1 bay leaf, torn; ½ teaspoon turmeric powder; 1 teaspoon red chili powder; 1 cup short-grain rice, rinsed; ¼ cup mint leaves, finely chopped

Chettinad Vegetable Pulao

Preparation info

Yield:
4
servings

Difficulty
Easy

Appears in

Everyday Indian from Archana’s Kitchen

By Archana Doshi

Published 2026

About

A spicy and aromatic rice dish from Tamil Nadu’s Chettinad cuisine, this pulao is infused with bold Chettinad spices, coconut, and vegetables. The warmth of cinnamon, star anise, and fennel creates an irresistible depth of flavor. Every bite reminds me of the vibrant spice markets of Chettinad, where this pulao is a household favorite!

Ingredients

Spice Powder

2 cloves
1-inch piece cinnamon stick
1

Method

To make the spice powder: Heat a small skillet over medium heat. Add the cloves, cinnamon stick, whole black peppercorns, fennel seeds, stone flower, and coriander seeds and roast for 2 to 3 minutes, until the spices release their aromas and turn a toasted color. Let cool, then use a mixer grinder to blend the spices into a fine powder. Set aside.

Heat 2 tablespoons of ghee in a pressur