Coconut Milk Pulao - A fragrant, tasty and mild coconut milk pulao made with mixed veggies, rice, coconut milk, spices and herbs. Coconut milk is the highlight in this recipe.
The coconut aroma and flavor along with the fragrant spices do make this pulao different from the regular pulao. So when you want to add some richness and flavor to your food, add coconut milk.
Serve the coconut milk rice/pulao with Meal Maker Gravy Curry with some side veggie salad or raita. Now lets check out the recipe. I am sharing my Youtube video here so it would be easy for you to follow.
Ingredients Required
- Coconut - 1/2
- Oil - 1tbsp
- Ghee - 1tbsp
- Cloves - 2
- Cinnamon - 2
- Elachi - 2
- Anise flower - 1
- Cashews - 8 to 10
- Bay leaf - 1
- Onion - 1 chopped
- Green chillies - 2 sliced
- Ginger Garlic Paste - 1/2tsp(optional)
- Salt - 2tsp or based on your taste
- Garam masala - 1/2tsp
- Coriander leaves
Preparation
- Soak 1cup basmathi rice for about half an hour.
- To prepare coconut milk, chop 1/2 coconut into small pieces and add them into mixi jar along with 1/2 cup water and grind to paste.
- Now add grinded paste into a strainer with a bowl and squeeze coconut milk. Repeat same again and collect coconut milk.
- For 1 cup rice we need 1 1/2 cup water so collect coconut milk and if needed we can add water.
- So measure 1 1/2 cups coconut milk and keep aside.
- Now to start the process add oil and ghee into a heated pan.
- Add all masala spices available and fry for a minute.
- Add cashews and fry.
- Add chopped onion and green chillies and saute for 2 to 3min.
- Now add ginger garlic paste, it is completely optional and fry for a minute.
- Now add soaked rice and mix all together.
- Add required salt, garam masala, coriander leaves and mix.
- Add 1 1/2 cup water and let them boil for 2min.
- Now close lid,cook for 2 whistles and turn off the stove.
- Let it cool for sometime and then open the lid.
- Coconut pulao is ready to serve.