Coconut Milk Pulao

Prep Time: 10min
Soak Time: 15min
Cook Time: 25min
Total Time: 50min
Yield: 2-3 Servings

Ingredients

1 Cup Basmati Rice, wash & soak in water for 15 minutes

1-2 Green Chillies, slit on one side 

1/4 Cup French Beans, chopped

1/4 Cup Carrots, chopped

1 Medium Sized Potato, peel & cut into cubes

3/4 Tspn Gingergarlic Paste

Salt to Taste

1/2 Tspn Black Cumin Seeds(Shahjeera)

1 Small Cinnamon(Dalchini) Stick

2-3 Green Cardamom(Ellachi) Pods

1-2 Bay Leaves

3/4 Tspn Fennel Seeds/Saunf

1 Tspn Black Peppercorns

1 Tblspn Butter/Ghee/Oil

1 1/2 Cup Fresh Homemade Coconut Milk

1/2 to 3/4 Cup Water

Directions

• To a dry blender jar add peppercorns, fennel seeds & blend into a fine powder. Keep aside.

• Heat butter in a pressure cooker on medium flame, add shahjeera, ellachi, bay leaves, dalchini & saute for a minute. 

• Now add the green chillies, veggies, potatoes & mix well. Saute for 3-5 minutes. 

• Add cilantro leaves, mint leaves & mix.

• Add gingergarlic paste & saute for a minute. Add prepared pepper fennel powder & saute for another minute.

• Add soaked rice (before adding rice drain soaked water completely) & mix everything well.

• Add coconut milk, water & close the cooker lid. 

• Pressure cook for 2 whistles, turn off the flame & let the pressure release naturally. 

• Open the lid & transfer to a serving bowl.
• Serve hot with mirchi ka salan.