This original Tarla Dalal recipe can be viewed for free

Vegetables Pullav with Coconut Curry


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An elegant looking pullav that never fails to click.

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Preparation time: 
Cooking time: 
Serves 8
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Ingredients


1 cup uncooked rice (chawal)
2 potatoes
2 carrots
4 spring onions or 1 onion, chopped
4 tbsp tomato ketchup
2 tbsp ghee
salt to taste

For the curry
1/2 coconut
4 curry leaves (kadi patta)
4 tbsp ghee
salt to taste

To be ground into a paste (for the curry)
1/2 coconut
6 cloves garlic (lehsun)
4 green chillies
6 whole dry kashmiri red chillies
25 mm. (1") piece of ginger (adrak)
2 tsp poppy seeds (khus-khus)
2 tsp cumin seeds (jeera)
20 raisins (kismis) or 1 1/2 tsp sugar

Method

    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 oinons 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. Great the coconut. 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 coconuts 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 coconut milk and salt Boil for 15 minutes.

    How to serve
    1. 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.
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