Coconut Milk Vegetable Pilaf with Tomato Korma
Though I make rice dishes often on a weekend, if there is one recipe I keep trying, it is pulao made entirely with coconut milk. I like the restaurant style white pulao with colorful veggies but the secret of making a fragrant white pulao remained a secret for me, till I found this pulao recipe at Malar’s. The recipe was so simple and full of aromatic spices that I wanted to try it. I used to add tomatoes like in a biryani, but after trying this I realized that was my mistake in making this coconut milk pulao.
Basmati Rice-1 cup
Mixed Vegetables (I used beans, carrot, peas and potato) – 1 cup
Red onion- 1 small size
Thick coconut milk (I used canned)- 3 cups
Cumin seeds- 2 tbsp
Garlic- 4 large cloves
Ginger- 1 ” piece
Cinnamon- 1″ Piece
Bay leaf- 3
Salt- to taste
Sunflower oil- 1 tbsp
I usually slightly steam the veggies before making a pulao as they cook faster and the rice:water measurement is also perfect. Sometimes, if the vegetables are not cooked and the rice is cooked through in a stove top method, adding more water will only make the rice mushy.
Chop the red onion finely. Cut other vegetables into desired shapes. Slit the green chilies till the top, but do not separate it. Finely chop the ginger and garlic (do not use ginger garlic paste).
Wash the rice once and soak it in water for 10 minutes(till the prep is done).
Heat oil in a pan , add cumin seeds, bayleaf, cinnamon stick, cloves, cardamom and stir fry well. Once that is fragrant, add ginger and garlic and stir fry well, but do not brown the garlic(as that will be bitter). Add onions, green chilis and salt and stir fry well. Add the steamed veggies and stir fry for another 2-3 minutes.
Drain the water from the rice, add it to the pan and stir fry along with the veggies. Transfer the contents of the pan to a pressure cooker vessel,pour the coconut milk (1 part rice: 3 parts coconut milk) to this pot and cook like normal rice. Once the rice is done, slightly fluff it with a fork. Serve with any spicy gravy as the rice is not spicy.
Since my pressure cooker doubles and triples as idli cooker and pressure cooker, Sago vadam maker, Kali Kinder (what a name), I do not directly cook in the pressure cooker, but transfer it to the cooking vessel and keep it inside the cooker once the frying is done. You can directly cook it on the pressure cooker too!
This Coconut Milk Pulao is going to Nupur’s Blog Patrol
We had the pulao with Plain Tomato Korma.
Ingredients for Tomato Korma:
This is my version of korma given with Biryanis at the restaurants. If you want it plain, just grind the ingredients and simmer it till the raw smell disappears. If not, you can add tomato and onions as veggies in the korma.
Chopped onion- 1/4 cup
Salt- to taste
Turmeric Powder- 1/4 tsp
OIl- 1 tsp
Cilantro- to garnish
Poppy seeds- 1/2 tsp
Coriander seeds- 2 tbsp
Ginger Garlic Paste- 1 tsp
Chopped onion- couple of chunks (4-5 slices)
Red chilies- 4
Cashew nuts- 1 tsp
Coconut- 1 tsp
Blend the ingredients to a powder first and then add some water and grind it to a smooth paste with 1/4 cup of water. Heat oil in a pan and stir fry onions and tomatoes. Add salt and turmeric powder. Add about 1/4 cup of water and let the veggies simmer for 5 minutes.
Pour the paste into the pan and let it simmer for 10 minutes, till the raw smell disappears. Garnish with cilantro.
Serve with rice or dosas or rotis.
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