Wednesday, September 6, 2017

Posted by Mala at 12:00:00 AM No comments
This Tomato Pulav is cooked in coconut milk, and hence is so aromatic and tasty. The recipe is from Mallika Badrinath's cook book, but has been modified.
There are some good amount of veggies too in this, it is a complete meal, with a bowl of curds and some papad. You can serve it with any raita of your choice too.
My daughter makes this very often, and in fact, she only asked me to make this.
Please refer to my other rice varieties and raitas
Please refer to my Glossary for any unknown terms







Ingredients
Basmati rice - 1 cup, soaked in water for 15 minutes
Coconut milk - 1 cup
Water - 3/4 cup
Tomatoes - 3, chopped
Onion - 1, chopped
Carrots - 2, sliced
Shelled green peas - 1/2 cup
Salt to taste

To grind
Green chillies - 3
Red chillies - 2-3
Garlic - 2 pods
Ginger -  a small piece

To season
Cooking oil - 2 tsps
Ghee - 3 tsps
Cardamoms - 3
Cloves - 3
Cinnamon - 2-3 small pieces
Bay leaf - 1-2
Star anise - 1/2

Recipe Cuisine: Indian;  Category: Lunch / Dinner
Prep time: 10 mts; Cooking time: 15 mts
Serves 3

Basmati rice washed and soaked, then drained

Green and red chillies with ginger and garlic loaded in the blender jar, then ground


coconut milk extracted


Veggies cut and kept ready, seasonings also are there


Heat a pressure cooker, add oil and ghee, add the seasonings


Ground paste and onions added and sauteed till translucent


Now tomatoes added and sauteed till they become mushy


Carrots and peas added


Now, the drained rice and salt to taste added


All mixed well


Coconut milk and water added


Lid closed, then when steam comes out, flames kept on the lowest and the vent closed with a small cup for 10-12 minutes


Open after 5 minutes and give a gentle stir


Done after 12 minutes. Allow to rest for 5 minutes


Serve this extremely tasty pulav with curds and papad. 


This post first appeared in www.malpatskitchen.com














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