COCONUT MILK PULAO

By quality food products

Basmati Rice

1 Cup

Thick Coconut Milk

2 Cup

Malai Paneer Cubes

10 to 12 pieces (Optional)

Thick Coconut Milk (for Soaking Paneer)

½ Cup (Optional)

Medium-large Potato

1

Cashews

10 to 12

Chopped & boiled Mixed Vegetables of your choice

1½ Cups

Cardamoms

4

Jeera

1 Teaspoon

Cinnamon

I Inch

Black Pepper

10-12

Cloves

6

Bay Leaves

2 (optional)

Star Anise

2 (optional)

Onion (medium size)

1

Ginger-Garlic paste

1 Teaspoon

Green Peas

1 Cup

French Beans

4-5

Carrot (medium size)

½

Few Curry Leaves

Ghee

1 Teaspoonv

Quality Biryani Masala

1 Teaspoon

Quality Cumin Seeds (Jeera)

1 Teaspoon

Chopped Coriander Leaves

to garnish

Salt

to taste

  • Pre time

    1 hour

  • serves

    4

  • difficulty

    Easy

  • Basmati Rice : 1 Cup
  • Thick Coconut Milk : 2 Cup
  • Malai Paneer Cubes : 10 to 12 pieces (Optional)
  • Thick Coconut Milk (for Soaking Paneer) : ½ Cup (Optional)
  • Medium-large Potato : 1
  • Cashews : 10 to 12
  • Chopped & boiled Mixed Vegetables of your choice : 1½ Cups
  • Cardamoms : 4
  • Jeera : 1 Teaspoon
  • Cinnamon : I Inch
  • Black Pepper : 10-12
  • Cloves : 6
  • Bay Leaves : 2 (optional)
  • Star Anise : 2 (optional)
  • Onion (medium size) : 1
  • Ginger-Garlic paste : 1 Teaspoon
  • Green Peas : 1 Cup
  • French Beans : 4-5
  • Carrot (medium size) : ½
  • Few Curry Leaves :
  • Ghee : 1 Teaspoonv
  • Quality Biryani Masala : 1 Teaspoon
  • Quality Cumin Seeds (Jeera) : 1 Teaspoon
  • Chopped Coriander Leaves : to garnish
  • Salt : to taste
  • Soak and rise rice for 20 minutes and set aside.

  • Boil skinned Potato Cubeswith little salt and mix with chopped veggies.

  • Optional: Mix Paneer Cubes  in half a cup of Coconut Milk set aside for the same.

  • In a Kadai, heat 2 tsp of ghee. Add pepper, cinnamon, cumin seeds, cloves, star Anise, cardamom, bay leaf.

  • Sauté till they emit fragrance.

  • Add the Cashews.

  • Then add 1 cup thinly sliced onions and 5 to 6 curry leaves.

  • Sauté till the onions light golden.

  • Add mixed veggies of your choice.

  • Add Quality Biryani Masala, stir and sauté the veggies for a minute.

  • Add Ginger-Garlic paste. Stir and sauté till the raw aroma of Ginger and Garlic is not there.

  • Pour-in the Coconut Milk.

  • Now, add soaked rice and stir gently the rice grains mix-in well.

  • Add salt, cover and cook for about 15 minutes on low flame till properly cooked.

  • Gently fluff the Pulao

  • Garnish with Coriander Leaves

  • A yummy dish it can be served hot with a Raita, Salad or Curry of choice.