Pulao With Coconut Curry

Try this enchanting dish of rice with coconut curry using combination of spices, carrot and potatoes. Learn how to make vegetable pulao with coconut curry.

Ingredients:

For The Pullav
1 1/2 cup uncooked rice
2 potatoes
2 carrots
4 spring onions or 1 chopped onion
4 tblsp tomato ketchup
2 tblsp ghee
salt to taste

For The Curry
1/2 coconut
4 curry leaves
4 tblsp ghee
salt to taste

To Be Ground Into A Paste (For The Curry)
1/2 coconut
6 cloves garlic
4 green chillies
6 kashmiri chillies
25 mm (1″) piece ginger
2 tsp khus-khus
2 tsp coriander seeds
1 tsp cumin seeds
20 raisins or 1 1/2 tsp sugar

How to make Pulao With Coconut Curry:

  • For The Curry
    • Grate the coconut.
    • Add 2 teacups of hot water and allow to stand for a little while.
    • Blend it in a liquidiser and stain or pass through and sieve at least twice to take out coconut milk.
    • Heat the ghee in a vessel an fry the paste for 3 minutes.
    • Add the curry leaves and fry again.
    • Add the coconut milk and salt. Boil for 15 minutes.
  • For The Pulao
    • Boil the rice. Each grain of the cooked rice should be separate.
    • Boil the potatoes and carrots with the skins.
    • Remove the skins and cut into big pieces.
    • Slice the onions
    • Heat the ghee in a vessel and fry the onions for a little time.
    • Add the vegetables and fry again.
    • Add the cooked rice, tomato ketchup and salt.
    • Keep the rice warm.
  • How To Serve
    • Pack the rice in a ring mould. Invert the mould on a plate.
    • Fill the centre with curry.
    • Serve extra curry in a small bowl.