Tomato-Coconut Pulao Recipe
Summary
Preparation Time15 MinCooking Time25 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings4
Ingredients
| Pulao rice 500 gm. | ||
| Tomatoes | 500 Gram (For 4) | |
| Coconut | 1/2 (For 4) | |
| Salt | To Taste (For 4) | |
| Cloves | 3 Gram (For 4) | |
| Cinnamon | 3 Gram (For 4) | |
| Pepper | 3 Gram (For 4) | |
| Bay leaf | 3 Gram (For 4) | |
| Fat | 50 Gram (For 4) | |
Directions
1. Pick, wash and drain rice.
2. Grate coconut and extract coconut milk, using hot water.
3. Blanch tomatoes. Peel skin. Mash and mix with coconut milk.
4. Heat fat. Fry spices. Add rice and fry.
5. Add coconut milk mixed with tomatoes and salt. (Liquid should be approximately twice the amount of rice).
6. Cook till rice is tender and dry.
7. Serve hot.
2. Grate coconut and extract coconut milk, using hot water.
3. Blanch tomatoes. Peel skin. Mash and mix with coconut milk.
4. Heat fat. Fry spices. Add rice and fry.
5. Add coconut milk mixed with tomatoes and salt. (Liquid should be approximately twice the amount of rice).
6. Cook till rice is tender and dry.
7. Serve hot.
Chef
