Coconut And Vegetable Pulao
|Basmati rice||700 Gram|
|Small carrot||100 Gram, sliced|
|Small potatoes||100 Gram, sliced|
|Green peas||150 Gram|
|Capsicum||1 , cut into juliennes|
|Coconut milk||1 Cup (16 tbs) (from 2 coconuts)|
|Sour lime||2 , juiced|
|Onions||2 Large, chopped|
|Dried red chillies||3 , deseeded|
|Coriander seeds||1 Tablespoon, broiled|
|Chopped coriander leaves||1⁄2 Cup (8 tbs)|
|Cashewnuts||1 Cup (16 tbs), salted and fried (broken or whole)|
Parboil the sliced carrots and potatoes and set aside. Half cook the green peas in salted water. Add a pinch of soda-bi-carb to it and drain in a colandar. Set aside.
Take the chopped onions and place them in a large vessel. Add 3 tablespoons of ghee and cook the onions till soft and pink. Add the bay leaves. Remove the vessel from the fire.
Grind the masala very fine and mix it with the amount of coconut milk you will need to cook the rice with.
Replace the vessel with the cooked onions on the fire and when they get hot, gently add the sliced carrots, potatoes and peas and shake the vessel from side to side. If desired, add 1 more tablespoon of ghee to it. Then after 5 minutes, gently add the washed rice to the vegetables as well as salt and cook the rice for 5 minutes more. Transfer the rice to the rice cooker and then add the coconut milk with the masala mixed into it. Taste for salt and switch on the cooker till the rice is tender. Open the cooker lid, pour in the sour lime and sugar and close the lid at once.
Remove onto a flat dish whilst still hot and decorate the sides with the boiled eggs. Sprinkle the top with the cashewnuts.