VEGETABLE PULAO/PILAF USING COCONUT MILK

Yum

Vegetable Pulao or Pilaf is one of the most popular rice variety among vegetarians, made using basmathi rice mixed with vegetable in a creamy sauce along with spices. There are tons of variations in making pulao, this is one among them. My family including my kids enjoyed this recipe and i love to share this with my readers. This pulao tastes absolutely great with so much flavors and richness. Some use yogurt or cream for pulao, here i used coconut milk, which adds great taste and richness to this recipe and i highly recommend using ghee, if you are fat conscious or vegan then skip using ghee instead use coconut oil or sunflower oil. You can use any veggies of your choice, other veggies such as peas, potato, mushroom, soy chunks.

PREP TIME : 10 mins            COOK TIME: 40 mins                     SERVES : 2 to 3

Basmathi rice - 1 1/2 cups

Onion - 1 bi sliced

whole green chili(optional) - 2

ginger garlic paste - 2 tablespoonful

tomato - 1 big sliced

carrots - 2 chopped 

french beans - handful chopped

chili powder - 1 teaspoon

garam masala - 1 teaspoon
fennel powder - 1/2 teaspoon

coconut milk - 1 cup

warm water - 2 cup

cilantro/coriander leaves - handful chopped

ghee/butter/oil - 3 tablespoon

whole spices

bay leaf - 2

cumin seeds - 1 teaspoon

cloves - 6

cinnamon stick - 2 one inch stick broken

star anise - 1

cardamom pods - 3
salt as required 

Heat the pot, once hot pour the ghee, add in the whole spices, fry for a minute. Now add the onions and green chilis, saute the onions until it turns golden brown, to this add the ginger garlic paste and saute for 2 mins. Next drop the chopped tomatoes, wait till it turns mushy mixing occasionally. Now add the chopped carrots and beans. Cover with lid keeping the heat on medium, let this cook for another 7 mins. Now add the chili powder,fennel powder and garam masala combine nicely for 5 mins. add salt as per your taste. To this add the water and bring it to boil, once water is boiling, add the rice, mix gently so the grains don't break. Now pour the coconut, combine, sprinkle the coriander leaves,check for salt and close the lid, keeping the heat on low. Let it cook until all the water is absorbed, usually takes around 15 to 20 mins. Once completey cooked, just fluff the rice gently and sprinkle few cilatro leaves. Serve hot with yogurt/curd raita and fries. This pulao make a great lunch box recipe.

NOTE

Here i am adding two cups of water and one cup of coconut milk for one and half cups of basmathi rice. 

Cooking the pulao on low flame, makes the rice flaky and cooks thorough.

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