Learn how to make Karnataka-style Vegetable Palav, also known as Rice Bath with a video tutorial and detailed step by step photos. Vegetable Palav is a flavorful one-pot meal that's aromatic, comforting and loaded with fresh vegetables.
Vegetable Palav (yes, it is not pulao or pulav!) is a much loved one pot meal recipe very popular in Karnataka. Unlike most pulao recipes made with long grain rice like Basmati, this palav uses Sona Masoori- rice, giving it a softer, homely texture. The real magic comes from the freshly ground green masala that is cooked along with the rice and fresh vegetables, infusing each grain with flavor. When made without any vegetables, it is often called as Rice Bath and is served as a hearty breakfast with spicy coconut chutney. Spicy, super flavorful and loaded with veggies, this veg palav is perfect for comforting weekday meal or packing into lunch boxes.
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Key Ingredients
- Sona Masoori Rice - The signature choice for Karnataka Palav, gives a soft, homely texture unlike Basmati.
- Mixed Vegetables - Carrots, Beans, Potatoes and Fresh Green peas add color, nutrition, and varying textures.
- Fresh Green Masala - A blend of coriander leaves, mint leaves, garlic, ginger, green chillies, whole spices like cinnamon, cloves, cardamom that creates the classic flavor for this rice bath.
- Tempering Ingredients - Cumin Seeds, Bay Leaf is tempered in oil to enhance the South Indian flavor.
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
First wash and soak 1 cup sona masoori rice in enough water for 20 minutes. Set aside.
In a mixer jar add ¼ cup coriander leaves, ¼ cup mint leaves, 2 green chillies, 8 garlic cloves, 2" ginger piece, 1 cinnamon, 2 cloves and 1 cardamom.
Grind into a smooth paste by adding little water. Set aside as well.
In a pressure cooker heat 3 teaspoon oil. Add 2 small bay leaves and ½ teaspoon cumin seeds.
As they splutter add 1 onion finely chopped along with 1 tomato finely chopped. Cook for 2-3 minutes.
Add 1 cup chopped vegetables - potatoes, carrots, beans.
Next add the prepared green masala paste along with ¼ teaspoon turmeric powder. Cook for 3-4 minutes.
Add ¼ cup fresh green peas and cook them for a couple of minutes too.
The green masala should be cooked enough with no raw garlic or ginger taste/smell.
Add 2 cups water and salt needed for the palav, let the water boil.
Simmer the flame and add the soaked rice. Mix well.
Pressure cook on low flame for 2 whistles. Let the pressure drop naturally before opening the lid.
Rest the rice for 5-7 minutes before fluffing it up and mixing well.
Serve hot with raita of your choice. It can also be served with Karnataka Style Coconut Chutney on the side.
Recipe Notes
- Adjust the green masala to taste - add more green chillies for a spicier palav or add a little coconut If you prefer milder flavor.
- Rice to water ratio may vary depending on the age and brand of the rice, so start with your usual measurement and adjust as needed. In Pressure Cooker, I prefer to use 1:2 for rice to water for cooking on low flame for 2 whistles.
Top Tips
- Use good quality Sona Masoori Rice as this recipe relies on soft, fluffy texture of sona masoori. Rinse the rice well until the water runs clears and soak for 20 minutes for best resulting palav.
- Sauté the green masala well until the raw smell fades and it turns aromatic - this step is key to the signature palav taste.
- Avoid overcooking the vegetables by adding them in the order of veggies that take longer to cook (potatoes, carrots, and beans) followed by green peas so that everything stays tender yet firm.
- Let the palav rest before fluffing it up - Once cooked, allow it to rest undisturbed for 10 minutes and this helps the rice grains set and prevents a mushy texture.
Substitutions & Variations
- Replace Sona Masoori with other rice varieties - you can use jeera samba for a more aromatic but still traditional flavor, or basmati rice if you prefer.
- Add coconut - chopped or grated along with the green masala paste ingredients to make a creamier, milder palav with a hint of coconut taste.
- Add protein for a fuller meal by adding in cooked chickpeas, soya chunks or paneer cubes and it makes the palav more filling and nutritious.
- Turn it into Rice Bath by skipping the vegetables entirely and keep the masala simple to make the classic Karnataka style rice bath recipe served with coconut chutney.
Storage & Serving Suggestions
Vegetable Palav tastes best hot or warm, served with a simple onion raita, cucumber raita, or classic Karnataka style coconut chutney. A side of papad also pairs well and makes it a complete meal. It also works wonderfully as a lunch box meal, as it stays moist and flavorful even after a few hours. Store any leftovers in an airtight container and refrigerate for up to 2 days. Sprinkle a few drops of water and gently reheat on the stovetop or microwave to restore moisture before serving again.
Video Recipe
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📖 Recipe
Vegetable Palav | Rice Bath Recipe | Karnataka Style Veg Palav
Equipment
- 1 Mixer Grinder
- 1 Pressure Cooker
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
Main Ingredients
- 1 cup Sona Masoori Rice Raw Rice
- 1 Onion finely chopped
- 1 Tomato finely chopped
- 1 cup Mixed Vegetables Potatoes, Carrots, Beans
- ¼ cup Fresh Green Peas
- 3 teaspoon Oil
- ½ teaspoon Cumin Seeds
- 2 Bay Leaves small
- ¼ teaspoon Turmeric Powder
- 2 cups Water
- Salt as needed
Green Masala Paste Ingredients
- ¼ cup Coriander Leaves
- ¼ cup Mint Leaves
- 2 Green Chillies
- 8 Garlic Cloves
- 2 " Ginger
- 1 Cinnamon
- 2 Cloves
- 1 Cardamom
Instructions
- First wash and soak 1 cup Sona Masoori Rice in enough water for 20 minutes. Set aside.
- In a mixer jar add ¼ cup Coriander Leaves, ¼ cup Mint Leaves, 2 Green Chillies, 8 Garlic Cloves, 2 " Ginger, 1 Cinnamon, 2 Cloves and 1 Cardamom.
- Grind into a smooth paste by adding little water. Set aside as well.
- In a pressure cooker heat 3 teaspoon Oil. Add 2 Bay Leaves and ½ teaspoon Cumin Seeds.
- As they splutter add 1 Onion finely chopped along with 1 Tomato finely chopped. Cook for 2-3 minutes.
- Add 1 cup Mixed Vegetables chopped - potatoes, carrots, beans.
- Next add the prepared green masala paste along with ¼ teaspoon Turmeric Powder. Cook for 3-4 minutes.
- Add ¼ cup Fresh Green Peas and cook them for a couple of minutes too.
- The green masala should be cooked enough with no raw garlic or ginger taste/smell.
- Add 2 cups Water and Salt as needed for the palav, let the water boil.
- Simmer the flame and add the soaked rice. Mix well.
- Pressure cook on low flame for 2 whistles. Let the pressure drop naturally before opening the lid.
- Rest the rice for 5-7 minutes before fluffing it up and mixing well.
- Serve hot with raita of your choice. It can also be served with Karnataka Style Coconut Chutney on the side.
Video
Notes
- Adjust the green masala to taste - add more green chillies for a spicier palav or add a little coconut If you prefer milder flavor.
- Rice to water ratio may vary depending on the age and brand of the rice, so start with your usual measurement and adjust as needed. In Pressure Cooker, I prefer to use 1:2 for rice to water for cooking on low flame for 2 whistles.
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