Vegetable Pulao in Coconut Milk

Time for yet another edition of Blog Hop Wednesday, and this time I found myself in Archana’s space. She has a wonderful space with some very traditional recipes. Since we mothers have to prepare some healthy lunch box menu for kids every morning, I zeroed in on this Pulao recipe. Pulao being a one pot meal is always my favorite and what’s even better is my kiddo loves it too. What’s special about this pulao is it makes use of coconut milk. The flavor that the coconut milk imparts is awesome. I just loved it and so did the others in the family. So here comes a simple and healthy pulao, especially suited when you are running out of time. I pretty much followed Archana’srecipe excepting a few minor changes and also I went for the pressure cooking method.

Serves 4

What you’ll need

1. Basmathi Rice- 1 Cup
2. Mixed Vegetables – 2 Cups ( I used Carrots, Potatoes, Green Peas, Corn)
3. Onion – 2 Sliced Lengthwise
4. Tomatoes – 3 Chopped
5. Green Chilly – 2 Slit
6. Turmeric Powder – a pinch
7. Coconut Milk – 1.5 cups
8. Water – ½ cup
9. Oil – 1 tbsp
10. Ghee – ½ tbsp

Spices

1. Cumin Seeds – 1 tsp
2. Star Anise – a petal of it
3. Green Cardamom – 2 or 3
4. Bay Leaf – 1
5. Cinnamon – 1 inch stick

To grind

1. Onion – 1 small
2. Ginger – 1 inch piece
3. Garlic – 2 to 3 cloves
4. Fresh Coriander Leaves – a little

Method

1. Wash basmathi rice and drain it. Keep aside.
2. Wash peel and chop the vegetables.
3. Grind all the ingredients mentioned under To Grind, to a smooth paste without adding any water.
4. Heat a pressure cooker, with the oil and ghee.
5. Add the items mentioned under spices, one after the other, sauté for a minute.
6. Next add the sliced onions and slit green chilly. Saute till the onions turn translucent.
7. Now add the ground paste and turmeric powder and fry till the raw smell disappears. This would take anywhere between 3 to 4 minutes.
8. Add in the chopped tomatoes and fry till they turn mushy.
9. Now add the chopped vegetables and fry for a minute.
10. Next add in the drained rice and fry for a minute.
11. Add the coconut milk and salt to taste. Stir well.
12. Cover and cook for 1 whistle.
13. Once cool, open the cooker and fluff up the rice.

Serve with a raita of your choice.

Note: If you want the rice to be spicier add a green chilly while grinding the masala.

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Linking this to Blog Hop Wednesdays, Let’s Cook #1 Pulao