Pulao In Coconut Milk Recipe
Ingredients
| Basmati rice | 1 1/2 Cup (16 tbs) | |
| Milk from 1 grated coconut | ||
| Urad dal | 3 Teaspoon | |
| Mung dal | 3 Teaspoon | |
| Red chillies | 6 | |
| Sweet neem leaves, 2 sprigs | ||
| Turmeric powder | 1 Teaspoon | |
| Apalam papad or any thick papad, fried and crushed | ||
| Peanuts, roasted and shelled, 3 tablespoons | ||
| Onion | 3 , finely chopped | |
| Tomatoes | 3 , chopped | |
| Coconut | 3 Tablespoon, grated | |
| Salt | To Taste | |
| Ghee | 4 Tablespoon | |
Directions
Wash rice and dry it on cloth.
Heat ghee in a pan and fry dals.
When they turn light brown, add chillies and neem leaves.
Add rice and toss in the pan.
Add coconut milk.
Add salt, turmeric and peanuts.
Cover and let rice cook on low fire till tender.
Place some water in the cover and add it to the cooking rice if necessary.
Before last 10 minutes of cooking, add onion, tomatoes and coconut.
Stir gently.
Sprinkle papad before serving.
Heat ghee in a pan and fry dals.
When they turn light brown, add chillies and neem leaves.
Add rice and toss in the pan.
Add coconut milk.
Add salt, turmeric and peanuts.
Cover and let rice cook on low fire till tender.
Place some water in the cover and add it to the cooking rice if necessary.
Before last 10 minutes of cooking, add onion, tomatoes and coconut.
Stir gently.
Sprinkle papad before serving.
Chef
