Vegetable Palav Recipe – Coconut & Spice-Infused Rice Dish

Last Updated on 4 months by Neha Deshmukh

Vegetable Palav Recipe – Coconut & Spice-Infused Rice Dish

Hey everyone! If you’re anything like me, you love a good one-pot meal. Something flavorful, comforting, and relatively easy to whip up, especially on a busy weeknight. Well, let me introduce you to my go-to: Vegetable Palav! It’s a fragrant, subtly spiced rice dish packed with veggies and a lovely coconut aroma. I first made this when I was craving something different from the usual biryani, and it quickly became a family favorite.

Why You’ll Love This Recipe

This Vegetable Palav isn’t just delicious; it’s incredibly satisfying. It’s a complete meal in itself, needing little more than a side of cooling yogurt or raita. The blend of spices is warm and inviting, and the coconut adds a beautiful sweetness. Plus, it’s a fantastic way to use up any leftover vegetables you have in the fridge! It’s perfect for a quick lunch, a comforting dinner, or even a festive gathering.

Ingredients

Here’s what you’ll need to make this delightful Vegetable Palav:

• 4 sprigs coriander leaves
• 4 sprigs mint leaves
• 1/4 cup fresh shredded coconut (about 30g)
• 6 cloves garlic
• 1/2 inch piece ginger
• 1/2 unit onion
• 3 green chillies
• 1/2 cup water (120ml)
• 3 tablespoon peanut oil (45ml)
• 2 bay leaf
• 1 cardamom
• 1 clove
• 1 inch piece cinnamon
• 1 star anise
• 1/2 unit onion
• 1 tomato
• 2 sprigs curry leaves
• 2 tablespoon peanuts (30g)
• 2 cups mixed vegetables (about 300g – carrots, peas, beans, potatoes work well!)
• 1 teaspoon salt (5g)
• 1 cup sona masuri rice (about 180g)
• 2 cups water (480ml)

Ingredient Notes

Let’s talk ingredients! A few things make this Palav extra special:

• Sona Masuri Rice: This is my preferred rice for Palav. It’s a medium-grain rice that cooks up fluffy and absorbs flavors beautifully. You can substitute with basmati rice if you prefer, but you might need to adjust the water slightly.
• Peanut Oil: Trust me on this one! Peanut oil adds a wonderful nutty flavor that complements the spices perfectly. If you have a peanut allergy, you can use sunflower oil or vegetable oil instead, but the flavor won’t be quite the same.
• Regional Spice Blend: The whole spices – bay leaf, cardamom, clove, cinnamon, and star anise – are the heart of the Palav’s aroma. Don’t skip them! You can find these easily in any Indian grocery store. Feel free to adjust the quantities to your liking.
• Fresh Coconut: Freshly shredded coconut really elevates the flavor. If you can’t find fresh, unsweetened desiccated coconut will work in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the sona masuri rice in water for about 30 minutes. This helps it cook up nice and fluffy.
2. While the rice is soaking, let’s make the masala. In a blender, combine the coriander leaves, mint leaves, coconut, garlic, ginger, onion, green chillies, and 1/2 cup of water. Grind it all up into a smooth, vibrant green paste.
3. Now, heat the peanut oil in a pressure pan (or a large, heavy-bottomed pot if you don’t have a pressure cooker) over medium heat. Add the bay leaf, cardamom, clove, cinnamon, and star anise. Let them sizzle for a few seconds until fragrant – this is where the magic begins!
4. Add the chopped onion and sauté for 2-3 minutes, until it softens and turns translucent.
5. Toss in the chopped tomato, curry leaves, and peanuts. Sauté until the tomatoes soften and break down a bit.
6. Add the ground masala paste and cook for another 2 minutes, stirring constantly to prevent it from sticking. You want to cook off the raw smell of the spices.
7. Add the mixed vegetables and salt. Pour in 2 cups of water and bring the mixture to a boil.
8. Drain the soaked rice and gently add it to the boiling mixture. Give it a single stir – we don’t want to break the rice grains.
9. Cover the pressure pan and cook on medium flame for 2 whistles. Once the whistles sound, let the pressure release naturally. Don’t force it open!
10. Once the pressure has released, fluff the Palav gently with a fork and serve hot.

Expert Tips

• Don’t overcook the rice! Overcooked Palav can become mushy.
• Adjust the amount of green chillies to your spice preference.
• If you’re using a pot instead of a pressure cooker, you’ll need to simmer the Palav for about 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.

Variations

• Vegan Adaptation: This recipe is already naturally vegetarian! Just ensure your oil is plant-based.
• Spice Level Adjustment: If you prefer a milder Palav, reduce the number of green chillies or remove the seeds. For a spicier kick, add a pinch of red chilli powder to the masala paste.
• Festival Adaptations: My aunt always makes this for Diwali and adds a handful of cashews and raisins for a richer, festive touch. For Ugadi, she adds a bit of jaggery to balance the flavors.

Serving Suggestions

Vegetable Palav is fantastic on its own, but it’s even better with a side of:

• Cooling yogurt or raita
• A simple onion-tomato salad
• A spicy pickle

Storage Instructions

Leftover Vegetable Palav can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out.

FAQs

What type of rice is best for Palav?

Sona Masuri rice is my top pick! But basmati rice works well too.

Can I use a different oil instead of peanut oil?

You can, but peanut oil really adds a unique flavor. Sunflower or vegetable oil are good substitutes.

How do I adjust the spice level in this Palav?

Reduce or increase the number of green chillies, or add a pinch of red chilli powder.

Can I add protein like paneer or chicken to this recipe?

Absolutely! Add about 1 cup of cubed paneer or cooked chicken along with the vegetables.

What is the best way to prevent the rice from sticking to the bottom of the pressure cooker?

Make sure you’re using enough water and avoid stirring the rice too much after adding it to the pot. A good quality pressure cooker also helps!

Enjoy making this delicious Vegetable Palav! I hope it becomes a favorite in your home too. Let me know how it turns out in the comments below!