June 1, 2012

Veg Pulav with coconut milk

This is an easy to make veg pulav.  Addition of coconut milk gives it a nice taste and it serves a great recipe for parties and potlucks. I learned it from a friend and have tried it successfully so many times. I actually bake this recipe which really makes the rice elongated and absorb the flavor perfectly. But keep in mind you have to allot 1 hr for baking. This can also be tried in the traditional rice/pressure cooker method. This will be very mild and kids will love it too. This dish goes very well with any gravy veg/non-veg.

Basmati rice -2 cups, soak in water for 1/2 hr
Onions- 1 big size, thinly sliced
Tomatoes - 1
Mixed veggies (carrots,beans, peas) - 2 cups
Ginger garlic paste - 2 tbsp
green chilli - 2
Whole garam Masala
Oil/ butter - 2 tbsp
Coconut milk - 1 1/2 cups
Water - 2 cups
Chopped Mint leaves, Coriander leaves - 2 tbsp

Pre-heat oven to 400F and grease a oven-safe container with oil and keep ready
Heat oil/butter in a pan and add the whole garam Masala
Add sliced onions and saute them well for 2 mins. Then add ginger garlic paste and saute for 1 more min
Then add green chilli, tomatoes and veggies and saute for few more minutes. Drain the water from the soaked rice and add it along with salt.
Now turn off the flame and add the chopped mint and coriander leaves. Mix well

Convection-oven method:
Transfer this to oven-safe container and add the coconut milk and water and mix well. Cover this with aluminium foil and seal the edges and let it bake for 1 hr in 400 F. After 1 hr tun off the oven and take it out safely and mix well. Sprinkle little water on top if needed and close it again with aluminium foil and keep it back in the oven until ready to serve.

Rice/pressure cooker method:
Transfer the mixed contents to the rice cooker and add the coconut milk and water. Cook until done.
For Pressure cooker, cook this on low flame for 5 mins and increase the flame for 3 whisltes.
Serve with your favorite Rita/gravy

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