Masala Coconut pulao

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Ingredients :-

  1. Kaima Rice – 2.5 cups
  2. Ghee – 1 tbsp.
  3. Coconut oil – 2 tbsps.
  4. Onion – 2 medium, finely chopped
  5. Greenchilly -2 numbers, slit
  6. Turmeric powder – 1/2 tsp.
  7. Tomato – 1 cup, chopped
  8. Cilantro – 1/4 cup
  9. Mint leaves – 1/4 cup
  10. Boiling water – 4.5 cups
  11. Salt as needed
  12. Fried cashews – 2 tbsps.

For the coconut masala paste

  1. Grated coconut – 1.5 cup
  2. Fennel seeds – 1 tsp.
  3. Cumin seeds – 1 tsp.
  4. Greenchilly – 1 number
  5. Garlic – 1 big clove
  6. Ginger – 1/4″ piece
  7. Clove – 2 numbers
  8. Cinnamon – one 1″ piece
  9. Salt – as needed

Method:-

  1. Soak the rice in water for 30 minutes. Drain out all the water from the rice & keep the rice aside.
  2. Grind together all the ingredients for the coconut masala paste in your mixer/grinder adding 1-2 tbsps. of water to a smooth paste.
  3. Heat ghee and oil in a broad non-stick pan. Add the chopped onions, greenchilly and cook till the onions turn golden brown in colour. Add turmeric powder and fry for a minute on low heat.
  4. Throw in the chopped tomatoes & add salt to taste. Cook for 15-20 minutes adding water as & when required.
  5. Add cilantro, mint and rice and fry on medium high heat for 3-4 minutes.
  6. Add the boiling water and salt. Cover cook on medium low heat for 5 minutes.
  7. After 5 minutes, add the coconut masala paste and mix gently. Cover cook on medium low heat for 8 minutes. Add the fried cashews and mix.
  8. Serve hot with raitha.
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