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Tomato-Coconut Pulao

Chef.Foodie's picture
Ingredients
  Pulao rice 500 Gram
  Tomatoes 500 Gram
  Coconut 1⁄2
  Salt To Taste
  Cloves 3 Gram
  Cinnamon 3 Gram
  Pepper 3 Gram
  Bay leaf 3 Gram
  Fat 50 Gram
Directions

1. Pick, wash and drain rice.
2. Grate coconut and extract coconut milk, using hot water.
3. Blanch tomatoes. Peel skin. Mash and mix with coconut milk.
4. Heat fat. Fry spices. Add rice and fry.
5. Add coconut milk mixed with tomatoes and salt. (Liquid should be approximately twice the amount of rice).
6. Cook till rice is tender and dry.
7. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Steamed
Ingredient: 
Rice, Tomato
Restriction: 
Vegetarian
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
4

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3.98125
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 766 Calories from Fat 261

% Daily Value*

Total Fat 30 g46.4%

Saturated Fat 18.7 g93.6%

Trans Fat 0 g

Cholesterol 10.6 mg3.5%

Sodium 121.9 mg5.1%

Total Carbohydrates 113 g37.6%

Dietary Fiber 6.6 g26.5%

Sugars 6.4 g

Protein 11 g22.3%

Vitamin A 21.8% Vitamin C 30%

Calcium 4.5% Iron 16.3%

*Based on a 2000 Calorie diet

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Tomato-Coconut Pulao Recipe