Coconut milk pulao

Prep time : 5 mins

Cook time : 15 mins

Total time : 15 mins

Author :Vahchef

Main Ingredient : BASMATI RICE

(89 ratings)

0 reviews so far

Servings : 4 persons

Published date : November 16, 2016

Ingredients used in Coconut milk pulao

Method:

• Soak Basmati rice for 15 minutes.
• Slice the onions and slit the green chilies. Chop tomatoes finely.
• Take a pressure cooker and add Ghee. When ghee is warm, add the spices - Cinnamon, cloves and Green cardamom. Fry for 30 seconds.
• Add oil and once oil is hot, add the sliced onions and green chillies. Saute well.
• After 2 minutes, add salt and saute. Meanwhile wash the rice and keep it ready.
• Once the onions start turning to a golden color (translucent), add ginger-garlic paste and saute well. Make sure it doesn't stick to the bottom.
• Add tomato and saute well. After about 2 minutes, add the rice (Fully drained off the water). Saute well and Make the rice nicely coat with the Onion/chillies/tomatoes/oil mixture in the cooker. This makes the rice nice and loose instead of forming lumps when the pulao is done.
• Add coconut milk and coriander leaves. Usually people add coriander for garnishing but for me adding coriander leaves earlier gives a nice taste to the dish.
• Check for Salt and Close the lid and pressure cook for 3-4 whistles. Open the lid and transfer to a bowl.

Serve hot with the Chicken/Mutton/Veg curry..