Veg Pulao Recipe
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Ingredients
Basmati Rice – 300 Gms (Buy)
Chopped Ginger
Garlic
Shallots – 6 Nos Chopped
Green Chilli – 5 Nos Chopped
Grated Coconut – 1 Tbsp
Coriander Leaves
Mint Leaves
Water
Ghee – 2 Tbsp (Buy)
Oil – 1 Tbsp (Buy)
Whole Spices
(Cinnamon, Clove, Cardamom, Star Anise,
Stone Flower, Mace & Bay Leaf)
Onion – 2 Nos Thinly Sliced
Green Chilli – 2 Nos Slit
Tomato – 2 Nos Chopped
Salt – 1 1/2 Tsp
Diluted Coconut Milk – 2 Cups
Method:
1. Wash and soak Basmati rice in water for 30 mins.
2. To a mixer jar, add ginger, garlic, shallots, green chillies, grated coconut, coriander leaves, mint leaves, water and grind everything to a fine paste.
3. Transfer the green chutney to bowl and keep it aside.
4. Put ghee and oil in a pressure cooker.
5. Add the whole spices, onions, slit green chillies and saute until the onions are slightly golden brown in colour.
6. To this, add tomatoes and saute for about 2 mins.
7. Next, add in the green chutney paste and mix it all well.
8. Add salt to this mixture and mix the masala again.
9. Gently drop in the soaked basmati rice and mix it along with the masala carefully.
10. Now add coconut milk to this mixture, give it all a quick mix and cover the cooker with a lid.
11. Keep the flame on medium-high setting and pressure cooker the pulao until 1 whistle is released.
12. Rest the pulao for 5-10 mins and then open the lid.
13. Roast some cashewnuts in oil and garnish the pulao with them.
14. Absolutely delicious green chutney pulao is ready to be served hot with some raitha and any gravy of your choice.
