Friday, August 22, 2008

Coconut Pulav

After coming to Singapore, cooking has become quite easy & interesting because of the ready availability of frozen items like.., grated coconut, fresh coconut milk, chopped & frozen vegetables :)
So, one can cook prepare this within 30 mins & impress people!!

When I was in India, I was not preparing coconut pulov that often because, the procedure to get coconut milk itself was tiring. As rightly said by a friend of mine "Life has become very easy after coming to Singapore". Though, personally I am missing my people who are in India.

This is my hubby & son's favorite item for dinner.

Coconut Pulov

This is a very mildly spiced rice & tastes great. It will turn out good always!!


Basmati Rice - 1 cup
Cardamom - 1 or 2
Carrot - 1 (Medium sized - chopped into small cubes)
Cashewnuts - 6-8 nos
Cinnamon - 3/4 inch
Cloves - 2
Coconut Milk - 1/2 cup
Green Chillies - According to taste
Green Peas - 1/4 cup
Hot Water - 1 cup
Oil or Butter - 2 Tablespoons
Onion - 1 (Small)
Salt - According to taste

For Garnishing:
Lemon - 1/2
Coriander Leaves


- Wash and Soak the Basmati Rice for 10 minutes
- Heat the oil in a cooker
- Add finely-cut Cinnamon, cloves, Cardamom and fry it for a minute
- Add cashewnuts and fry till it turns golden brown in color
- Add onion & chillies and fry till onion becomes translucent
- Add carrot, green peas & saute for a minute.
- Now add soaked rice, coconut milk & hot (warm) water.
- Add salt according to taste.
- Close the lid, cook in a slow flame for 1 whistle only.
- Allow the cooker to become cool & after that add lemon juice & coriander leaves.

Tip: Serve this with any kind of raita.

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