Price :
QTY :
CART TOTALS :
There are items
in your cart
CART TOTALS :
With this products also buy:
Your shopping bag is empty
Go to the shop
Coconut Pulao (With Desiccated Coconut)
Fragrant basmati rice infused with sautéed desiccated coconut and whole spices. A lightly spiced, nutty pulao ideal for lunchboxes or festive meals.
Ingredients
- Basmati rice – 1 cup
- Desiccated coconut – ½ cup
- Onion – 1 (sliced)
- Green chili – 1–2 (slit)
- Ginger-garlic paste – 1 tsp
- Bay leaf – 1
- Cinnamon stick – 1 small piece
- Cloves – 2
- Cardamom – 2
- Cashews – 6–8 (optional)
- Water – 2 cups
- Salt – to taste
- Oil or ghee – 1½ tbsp
- Coriander leaves – for garnish
Instructions
-
Rinse & Soak Rice,Wash 1 cup basmati rice and soak for 15–20 minutes. Then drain.
-
Sauté the Spices,Heat oil or ghee in a pan or pressure cooker,Add bay leaf, cinnamon, cardamom, cloves, and optional cashews,Add onions and sauté until golden,Add ginger-garlic paste and green chili, sauté 1 minute.
-
Add Coconut & Rice,Add desiccated coconut and sauté for 1–2 minutes (don’t brown),Add the soaked and drained rice. Mix gently.
-
Cook the Pulao,Add 2 cups water and salt to taste,Bring to boil, then cover and simmer on low flame for 12–15 minutes OR pressure cook for 1 whistle on medium flame,Let it rest for 5 minutes before fluffing.
