Vegetables Pulao with Coconut Curry
by Tarla Dalal

One look at this appetizing dish, and you just cannot resist savouring it immediately. Indeed, what an innovative presentation and what a fantastic flavour! The Vegetables Pulao with Coconut Curry features rice sautéed with colourful veggies, served in the form of a ring that is filled with a coconut milk based curry.

A special masala paste made of coconut, garlic and spices transforms the soothing coconut milk into a mouth-watering curry. The veggie-loaded pulao and the perky coconut curry get along very well together in this dish. Savour their team-work in every mouthful of this innovative recipe.

A perfect one dish meal for a lazy sunday.

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Vegetables Pulao with Coconut Curry recipe - How to make Vegetables Pulao with Coconut Curry

For The Pulao
2 1/2 cups cooked rice (chawal)
2 tbsp ghee
1 cup sliced onions
1 tsp finely chopped green chillies
1 tsp finely chopped garlic (lehsun)
1 cup boiled green peas
1 cup boiled cauliflower florets
salt to taste

For The Curry
1 1/2 tbsp oil
4 curry leaves (kadi patta)
1 cup coconut milk (nariyal ka doodh)
salt to taste

To Be Blend Into A Smooth Paste (using 1/2 Cup Of Water)
1/2 cup freshly grated coconut
2 tbsp roughly chopped garlic (lehsun)
6 whole dry kashmiri red chillies , broken into pieces
1 tsp roughly chopped ginger (adrak)
1 tbsp poppy seeds (khus-khus)
2 tsp cumin seeds (jeera)
1/2 tsp sugar

Other Ingredients
oil for greasing

Method
For the pulao

Heat the ghee in a broad non-stick pan, add the onions and sauté on a medium flame for 4 minutes.
Add the green chillies and garlic and sauté on a medium flame for a few seconds.
Add the green peas and cauliflower and sauté on a medium flame for 3 minutes.
Add the cooked rice and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

For the curry

Heat the oil in a deep non-stick pan, add the curry leaves and sauté on a medium flame for a few seconds.
Add the prepared paste and sauté on a medium flame for 3 to 4 minutes.
Add the coconut milk and salt, mix well and cook on medium fame for 3 minutes, while stirring continuously. Keep aside.

How to proceed

Grease the ring mould with little oil, spread the pulao evenly in it and press it with the help of a spoon.
Demould the pulao on a serving plate and pour the prepared curry in the centre.
Serve immediately.

Nutrient values per serving

Energy	270 cal
Protein	3.9 g
Carbohydrates	20 g
Fiber	6.3 g
Fat	19.4 g
Cholesterol	0 mg
Vitamin A	87.5 mcg
Vitamin B1	0 mg
Vitamin B2	0 mg
Vitamin B3	0.6 mg
Vitamin C	7.9 mg
Folic Acid	6.7 mcg
Calcium	14.4 mg
Iron	1 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	6.6 mg
Potassium	36.1 mg
Zinc	0.3 mg

Sonal Modi

on 19 Feb 17 08:45 AM

This Pulao is amazing and tasty. The coconut curry goes very well with the pulao. It is a must try recipe.

kala Sathyanarayanan

on 04 Mar 16 05:30 AM

Asari

on 29 Feb 16 05:20 PM

Wow.. this recipe is just the best with the coconut sauce.. over it.. The rice is perfectly flavoured.. and specially the crunchy brown onions.. i made this for my house party.. and believe me it was a super hit.. every one just loved it..