Veg Pulav in Coconut Milk
In this recipe, long-grained and aromatic basmati rice, vegetables, and spices are cooked in coconut milk. The resulting dish is a fragrant and flavourful Pulav.
Equipment
- Cooking Pot
- Mixer grinder
- Knives and Cutting Board
Ingredients
- 3 tbsp Ghee
- 7-8 Black Peppercorns
- 1-2 Bay leaves
- 3-4 Green Cardamoms
- 1 Star Anise
- 4-5 Cloves
- 1 Mace
- 1 tsp Cumin Seeds
- 2 Medium-Sized Onions; thinly sliced
- 10-12 Cashews
- 6-8 Strands of Mint; Leaves Separated
- 10-12 Strands of Fresh Coriander; washed and finely chopped
- 2 Cups Vegetables of your choice ( Peas, corn, beans, potatoes, carrots, capsicum, etc).
- Salt; to taste
- ⅓ tsp Turmeric Powder
- 2 Cups Basmati rice; Washed and soaked in water for 30 minutes
- 2 Cups Coconut Milk
- 2½ Cups Water
- 2-3 Green Chillies
- 1 Medium-Sized Tomato
Other Ingredients
- 1 Medium-Sized Onion
- 2 Green Chillies
- 1 Small lemon-sized piece of Ginger
Instructions
- Heat Ghee in a cooking pot.
- On medium heat, fry bay leaves, star anise, cloves, cardamom, mace, and black peppercorns.
- Add cumin seeds, cashews and onions. On medium heat, continue frying till the onions turn slightly brown.
- Add chopped mint and coriander leaves. Continue frying.
- Grind onion, ginger and green chillies in a mixie. Add a few spoons of water, if required, to make a fine paste.
- Add this paste to the pot.
- Lower the heat and continue frying for a minute or two.
- Add the vegetables.
- Add salt and turmeric powder.
- Add coconut milk and water.
- Add chopped tomatoes and green chillies.
- Increase the heat and let the water come to a full boil.
- Then add rice. Cook till the grains are cooked yet firm.
- Remove from heat. Cover with a lid and let it rest for about 15 minutes before serving.
- Serve hot.