COCONUT PULAO

Just let your guests taste this. You’ll be flooded with requests for the recipe.

Basmati rice - 1 cup
Ghee - 1/4 cup
Cashewnuts - 2 tablespoon
Raisin - 2 tablespoon
Udad dal - 1/2 tablespoon
Mustard seeds - 1/2 tablespoon
Curry leaves - 8 – 10
Cloves - 4
Bay leaves - 2
Cinnamon sticks - 2
Green Cardamoms - 4
Dry red chillies, broken - 4
Grated coconut - 1 cup
Milk - 2 cups
Salt - 11/2 tablespoon

Pick, wash and soak rice for half an hour. Heat the ghee and lightly fry the cashes and raisins. Remove and reserve.

Heat the same ghee in a non – stick degchi. Add the udad dal, mustard seeds, curry leaves, whole garam masala, broken red chillies and coconut, fry for 2 minutes. Add the rice and fry for another few minutes till the rice is well coated with ghee.

Heat the milk and add to the rice along with the salt. Cover when it comes to a boil. When the water reaches the level of the rice and you find holes appearing on the surface, lower heat and put on a tawa underneath. Cook till the rice is done.

Fluff up the rice with a fork and serve hot garnished with fried cashewnuts and raisins. Serve with a raita.

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