COCONUT MILK PULAV

• A simple vegetable pulao makes a comforting meal and is easy to prepare on a busy day either for a lunch box or dinner. This coconut milk pulao recipe is super quick to make if you have the coconut milk and veggies ready. This is a no onion and no garlic rice recipe so it can be made during festivals and religious ceremonies. 

• 
  
• INGREDIENTS 

• ◇2 cups basmati rice
• ◇1 tsp ghee
• ◇1 tsp jeera
• ◇3 to 4 green cardamoms
• ◇1 inch cinnamon
• ◇1 single strand of mace
• ◇10 black pepper
• ◇5 cloves / lavang
• ◇1 bay leaf
• ◇½ onion
• ◇1 tsp ginger-garlic paste
• ◇½ cup green peas/matar
• ◇4 french beans
• ◇½ carrot
• ◇5 to 6 curry leaves
• ◇few coriander leaves, chopped
• ◇2 cup thick coconut milk
• ◇salt to taste
• 
  

METHOD 

• firstly, soak and rise rice for 20 minutes and keep aside.
• then, heat 2 tsp of ghee in a kadai and add cumin seeds, pepper, cinnamon, cloves, star, cardamom, bay leaf. saute the spices till they become fragrant.
• in addition, add 10 to 12 cashews.
• now add 1 cup thinly sliced onions and 5 to 6 curry leaves. saute till the onions turn translucent or a light golden.
• now add chopped mixed veggies of your choice. stir and saute the veggies for a minute.
• then add ginger garlic paste. stir and saute till the raw aroma of ginger and garlic goes away.
• now pour 2 cup thick coconut milk.
• add chopped coriander leaves and mix well.
• furthermore, add soaked rice grains and gently mix and stir the rice grains with the rest of the ingredients.
• it is now time to add salt. then, cover and cook for 15 minutes on low flame.
• open the lid and gently fluff the pulao.
• finally, serve hot with curry of your choice.