Vegetable Pulao With Coconut Curry Recipe

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submitted by shantihhh at ifood.tv

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
DishVegetarian
Main IngredientInterest Group

Ingredients

 Uncooked rice1 1⁄2 Cup (24 tbs)
 Potatoes2
 Carrots2
 Onions spring4
 Tomato ketchup4 Tablespoon
 Ghee2 Tablespoon
 Curry leaves4
 Salt To Taste
 Coconut1⁄2
 Coconut1⁄2
 Garlic6 Clove (30 gm)
 Green chilies4
 Kashmiri red chillies6
 Ginger piece1 Inch
 Khus khus2 Teaspoon
 Coriander seeds2 Teaspoon
 Cumin seeds1 Teaspoon
 Raisins/1 1/2 teaspoons sugar20

Directions

For the pullav
1. Boil the rice. Each grain of the cooked rice should be separate.
2. Boil the potatoes and carrots with the skins.
3. Remove the skins and cut into big pieces.
4. Slice the onions.
5. Heat the ghee in a vessel and fry the onions for a little time. Add the vegetables and fry again.
6. Add the cooked rice, tomato ketchup and salt.
7. Keep the rice warm.
For the curry
1. Grate the cocoanut. Add 2 teacups of hot water and allow to stand for a little while. Blend it in a liquidiser and strain or pass through a seive at least twice to take out cocoanut milk.
2. Heat the ghee in a vessel and fry the paste for 3 minutes. Add the curry leaves and fry again.
3. Add the cocoanut milk and salt. Boil for 15 minutes.
How to serve
Pack the rice in a ring mould. Place it on a plate. Fill the centre with curry.
Serve extra curry in a small bowl.
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