Ingredients:
Coconut milk (15oz. Can)-1
Basmati Rice- 2 cups,
Carrots medium sized-2
Beans 10-15
Green peas 1/4 cup
Cinnamon sticks 1 or 2
Cloves 5
Corriander leaves 10 stems
Salt to taste
Vegetable oil or butter
For masala: ginger 1 piece, Garlic gloves-6 to 8, green chillies 10 to 15
Cut the above into small pieces and grind finely.
Method:
Clean and soak the rice in water for 30 minutes, In a bowl put the cooking oil, when oil heats add the cinnamon sticks and cloves. Add the vegetables (except peas) and fry for some time. Then add the masala paste, salt and fry for some more time. Also add green peas and corriansder leaves and fry. Now pour the coconut milk and water for the rest.(rice and water should be in 1: 1 1/2 proportion) let this mixture boil nicely. Finally add the rice and cover it. Make the flame low and keep for 20 minute3s. open it and mix the cooked pulav gently. garnish with fresh corriander leaves.
Coconut milk (15oz. Can)-1
Basmati Rice- 2 cups,
Carrots medium sized-2
Beans 10-15
Green peas 1/4 cup
Cinnamon sticks 1 or 2
Cloves 5
Corriander leaves 10 stems
Salt to taste
Vegetable oil or butter
For masala: ginger 1 piece, Garlic gloves-6 to 8, green chillies 10 to 15
Cut the above into small pieces and grind finely.
Method:
Clean and soak the rice in water for 30 minutes, In a bowl put the cooking oil, when oil heats add the cinnamon sticks and cloves. Add the vegetables (except peas) and fry for some time. Then add the masala paste, salt and fry for some more time. Also add green peas and corriansder leaves and fry. Now pour the coconut milk and water for the rest.(rice and water should be in 1: 1 1/2 proportion) let this mixture boil nicely. Finally add the rice and cover it. Make the flame low and keep for 20 minute3s. open it and mix the cooked pulav gently. garnish with fresh corriander leaves.
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