Coconut Milk Veg Pulao
by MSangeetha
26 Apr 2018
This recipe has been viewed 4497 times
Healthy recipe with richness of coconut milk.
Coconut Milk Veg Pulao recipe - How to make Coconut Milk Veg Pulao
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
2 cups long grained rice (basmati)
4 cups coconut milk (nariyal ka doodh)
3 green chillies
3 inches piece ginger (adrak)
10 cloves (laung / lavang) garlic (lehsun)
1 tbsp fennel seeds (saunf)
2 chopped onions
3 tbsp ghee
3 tbsp oil
1 bayleaf
2 kapok buds (marathi moggu)
star anise
2 inches stick cinnamon (dalchini)
4 cloves (laung / lavang)
3 cardamoms (elaichi) lightly crushed
3 tbsp chopped mint leaves (phudina)
3 tbsp chopped coriander (dhania)
2 cups mixed vegetables
salt to taste
Method
- Method
- Wash and soak the rice in water for half an hour.
- Grind green chilli, ginger, garlic and fennel seeds to a fine paste.
- In a pressure pan, add ghee and oil, when it turns hot add bay leaf, kapok buds, star anise, cinnamon, cloves and cardamom and give it a stir till nice aroma comes.
- Add chopped onions and sauté till the onion changes to pink colour.
- Add chopped mint leaves and coriander leaves and sauté for few seconds followed by ginger garlic, chilli and fennel paste. Sauté till it releases a nice aroma.
- Add in the mixed vegetables and mix well.
- Add in the soaked and drained rice and salt and mix well.
- Add 4 cups of coconut milk and mix well
- Close the lid of pressure pan and cook for 1 whistle.
- When the pressure subsides, open the lid and transfer the rice to a serving plate.
- This makes a healthy and rich aromatic rice for lunch box too.
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