Sona Masoori rice is lightweight rice that is aromatic and the size of the grain is medium that is because of the cross combination of two varieties of rice i.e. Sona and mahsuri. Mainly, it is grown in the states of Andhra Pradesh, Karnataka, and Telangana in India. Sona Masoori is a premium quality rice that is also exported to various parts of the world such as the USA, Canada, Europe, Australia, Malaysia, Singapore, and Middle East countries (UAE, Arabia, and Qatar).
Sona Masoori rice gives you a rich, starchy yet vibrant flavor. When it is cooked the fragrance of the rice can make increase your appetite with its aroma. Cooking Sona Masoori is easy and ideal for daily cooking and each grain stays separated when cooked. Sona Masoori is a perfect alternative to the Basmati Rice. They have a long shelf life of about 2 years when stored in an airtight container in a cool and dry place.
Sona Masoori rice is easy to digest and has a very low-calorie count. Therefore, it is suitable in case you are planning to lose weight. It is affordable and is widely used in South Asian households. You can cook it easily using some water and boiling it or make various varieties that are mouth-watering and fragrant.
The Hybrid Sona Masoori rice is not only delicious in taste, but a serving size of 100 gm of this rice provides the following nutritional value
|Total Fat||2.55 g|
|Total Carbohydrate||78,69 gm|
Vegetable Pulao/Palav Recipe using Sona Masoori – Karnataka Style
For preparing Vegetable pulao, you can buy Sona Masoori rice easily from any reliable Indian and South Asian Grocery Store. Vegetable Pulao Karnataka Style is made with the freshly ground masala. Following is the list of Ingredients:
- 1 cup Sona masuri rice
- 1 Onion
- 1 Tomato small
- 1 Carrot
- 12 Beans
- 1 Potato
- Few pods of peas
- 1/2 cup Cauliflower small florets 12 small pieces
- 1/2 tsp Coriander seeds powder
- 1/2 Lemon
- 1 tsp Clarified Butter or Ghee
- 1/4 tsp Turmeric
- 3 tbsp Oil
- 1 Biryani leaf
- Salt As per taste
For preparing paste:
- 1/4 cup Coriander leaves loosely filled
- 1/4 cup Mint leaves loosely filled
- 1/4 Onion
- 1.5 tbsp Ginger chopped
- 6 Garlic large variety
- 5 Green chili
- 1 Cardamom
- 1 Marathi moggu
- 1/2 inch Cinnamon piece
- 1 Clove
- 1/4 Star anise
Method of preparing
- You need to soak sona masuri rice in the water for about 10 mins in any bowl.
- Then you have to slice the onion thinly and chop the tomato into small cubes.
- Wash, peel and cut the rest of the vegetables as per your preference in small size. If you like to add peas, you can add peas or you may skip using peas.
- Take some hot water in a bowl and put cauliflower in it along with the salt.
- Now you need to boil 2 cups of water in a bowl.
- For cooking rice, take a pressure cooker, turn on the flame, and heat oil. To this, add biryani leaf and then the thinly sliced onion.
- Now, once the onion turns golden brown in color, add tomato. Once tomato turns a little mushy and soft, then add all the chopped veggies, except cauliflower.
- You need to grind together the items for paste in a blender. Therefore, place peeled garlic, ginger, onion, cardamom, clove, cinnamon, star anise, marathi moggu, green chilli, mint, and coriander leaves in a blender to get a smooth ground paste.
- Put this freshly ground paste over the vegetables. Now add in some coriander seeds powder, turmeric, little salt for the vegetables to cook and absorb the masala.
- Mix all the vegetables properly and cook them while covered in medium or low flame.
- When you notice that the oil separates and the raw smell of the masala goes away which takes about 5 to 8 minutes, then you need to add 2 cups of hot boiling water alongwith the soaked rice.
- At this stage, strain the water from the cauliflower and put it in the pressure cooker. You can also add some freshly squeezed lemon juice. Add some salt as per taste and mix well.
- Now this needs to be pressure cooked for up to 2 whistles in medium flame.
- Open the lid after the pressure is released. Give a stir to the rice to mix all the vegetables. You can serve this Vegetable Pulao with Sambar, Rasam or Chutney.