Coconut flavored Veggie Pulao
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Loading ...This is a recipe which a lot of people have inquired about. I only make this when having people over for a meal or special occasions. A couple of things are the flavor and the color, which everyone inquires about. The flavor secret here is coconut milk and the color secret is the onions fried to a nice caramelized color.
Ingredients
Basmati Rice – 3 cups
Onions – 2 large, sliced thin
Green chili peppers – 4, sliced long
Frozen carrots and peas – 2 ½ cups
Coconut milk – 2 cans
Cinnamon stick – 1 inch piece
Bay leaf – 1
Ginger paste – ½ tsp
Garlic paste – ½ tsp
Cloves – 5
Ghee – 1 tbsp
Oil – 2 tbsp
Water as needed
Salt to taste
Method
Soak the basmati rice in water for at least half an hour.
Heat oil in a pan and add the dry seasonings. Oil should be hot enough that the seasonings start spluttering immediately. After a few seconds add the onions. Cook on high heat until the onions have a nice brown caramelized color.
Add the ginger garlic paste and cook for a minute
Next add the green chilli, carrots and peas. Cook for a few minutes until the carrots and peas are thawed.
Add the basmati rice and cook for another few minutes.
Move everything to an electric rice cooker and now add the coconut milk and water. The measure that I use is 1 ½ cups of water (or liquid) for every cup of basmati rice. But as we are using coconut milk, I usually measure the coconut milk while pouring it in and add the remaining water. Here we would need about 4 ½ cups of liquid.
Serve with raita.
