Coconut Pulao by Tarla Dalal

Coconut Pulao by Tarla Dalal

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A traditional recipe from goa, the coconut pulao is characteristic of the cuisine of the west coast where coconuts and cashews are used abundantly.

  

Recipe Description for Coconut Pulao

Soaking time:  15 minutes
Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


Ingredients

3/4 cup coconut milk (nariyal ka doodh)
1 cup long grained rice (basmati) , soaked for 15 minutes and drained
1 tsp oil
1 tsp butter
1/2 cup sliced onions
2 cloves (laung / lavang)
25 mm stick cinnamon (dalchini)
2 cardamoms
1/2 cup carrot roundels
1/4 cup green peas
2 tbsp fried cashewnuts (kaju)
salt to taste

For The Garnish
2 tbsp grated coconut
2 tbsp chopped coriander (dhania)

Method
  1. Heat the oil and butter in a pressure cooker, add the onion, cloves, cinnamon and cardamom and sauté on a medium flame for 1 minute.
  2. Add the carrot and green peas and sauté on a medium flame for 1 minute.
  3. Add the rice, coconut milk, cashewnuts, 1½ cups of hot water and salt, mix well and pressure cook for 2 whistles.
  4. Allow the steam to escape before opening the lid.
  5. Serve hot garnished with the coconut and coriander.
RECIPE SOURCE : Cooking Under 10 MinutesBuy this cookbook

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Coconut Pulao by Tarla Dalal
5
 on 19 Sep 17 03:01 AM


yes i am gonna try but send me more updates thanks
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Tarla Dalal    Hi, Do try the recipe and let us know how it turned out. Happy Cooking !!
Reply
19 Sep 17 09:05 AM
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