Coconut Pulao ,
Recipe Link : http://www.tarladalal.com/Coconut-Pulao-1746r
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Coconut Pulao
A traditional recipe from goa, the coconut pulao is characteristic of the cuisine of the west coast where coconuts and cashews are used abundantly. Cooked in coconut milk and garnished with cashews and coconut slivers, this is indeed rich fare!
Preparation Time: 15 minutes.
Cooking Time: 10 minutes.
Serves 4.
Soaking Time: 15 minutes.
¾ cup coconut milk (nariyal ka doodh)
1 cup long grained rice (basmati), soaked for 15 minutes and drained
1 tsp oil
1 tsp butter
½ cup sliced onions
2 cloves (laung / lavang)
25 mm (1″) stick cinnamon (dalchini)
2 cardamom (elaichi)
½ cup carrot roundels
¼ cup green peas
2 tbsp fried cashewnuts (kaju)
Salt to taste
For the garnish
2 tbsp grated coconut
2 tbsp chopped coriander (dhania)
1. Heat the oil and butter in a pressure cooker, add the onion, cloves, cinnamon and cardamom and sauté on a medium flame for 1 minute.
2. Add the carrot and green peas and sauté on a medium flame for 1 minute.
3. Add the rice, coconut milk, cashewnuts, 1½ cups of hot water and salt, mix well and pressure cook for 2 whistles.
4. Allow the steam to escape before opening the lid.
Serve hot garnished with the coconut and coriander.
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