Vegetables Pulao with Coconut Curry

Vegetables Pullav with Coconut Curry

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One look at this appetizing dish, and you just cannot resist savouring it immediately. Indeed, what an innovative presentation and what a fantastic flavour! The Vegetables Pulao with Coconut Curry features rice sautéed with colourful veggies, served in the form of a ring that is filled with a coconut milk based curry.

A special masala paste made of coconut, garlic and spices transforms the soothing coconut milk into a mouth-watering curry. The veggie-loaded pulao and the perky coconut curry get along very well together in this dish. Savour their team-work in every mouthful of this innovative recipe.

A perfect one dish meal for a lazy sunday.

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Vegetables Pulao with Coconut Curry recipe - How to make Vegetables Pulao with Coconut Curry

Preparation Time:    Cooking Time:    Total Time:     8Makes 8 servings (8 serving )
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For The Pulao
2 1/2 cups cooked rice (chawal)
2 tbsp ghee
1 cup sliced onions
1 tsp finely chopped green chillies
1 tsp finely chopped garlic (lehsun)
1 cup boiled green peas
1 cup boiled cauliflower florets
salt to taste

For The Curry
1 1/2 tbsp oil
4 curry leaves (kadi patta)
1 cup coconut milk (nariyal ka doodh)
salt to taste

To Be Blend Into A Smooth Paste (using 1/2 Cup Of Water)
1/2 cup freshly grated coconut
2 tbsp roughly chopped garlic (lehsun)
6 whole dry kashmiri red chillies , broken into pieces
1 tsp roughly chopped ginger (adrak)
1 tbsp poppy seeds (khus-khus)
2 tsp cumin seeds (jeera)
1/2 tsp sugar

Other Ingredients
oil for greasing

For the pulao

    For the pulao
  1. Heat the ghee in a broad non-stick pan, add the onions and sauté on a medium flame for 4 minutes.
  2. Add the green chillies and garlic and sauté on a medium flame for a few seconds.
  3. Add the green peas and cauliflower and sauté on a medium flame for 3 minutes.
  4. Add the cooked rice and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

For the curry

    For the curry
  1. Heat the oil in a deep non-stick pan, add the curry leaves and sauté on a medium flame for a few seconds.
  2. Add the prepared paste and sauté on a medium flame for 3 to 4 minutes.
  3. Add the coconut milk and salt, mix well and cook on medium fame for 3 minutes, while stirring continuously. Keep aside.

How to proceed

    How to proceed
  1. Grease the ring mould with little oil, spread the pulao evenly in it and press it with the help of a spoon.
  2. Demould the pulao on a serving plate and pour the prepared curry in the centre.
  3. Serve immediately.

Nutrient values per serving
Energy270 cal
Protein3.9 g
Carbohydrates20 g
Fiber6.3 g
Fat19.4 g
Cholesterol0 mg
Vitamin A87.5 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.6 mg
Vitamin C7.9 mg
Folic Acid6.7 mcg
Calcium14.4 mg
Iron1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium6.6 mg
Potassium36.1 mg
Zinc0.3 mg

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Vegetables Pulao with Coconut Curry
 on 19 Feb 17 08:45 AM

This Pulao is amazing and tasty. The coconut curry goes very well with the pulao. It is a must try recipe.
Vegetables Pulao with Coconut Curry
 on 04 Mar 16 05:30 AM

Vegetables Pulao with Coconut Curry
 on 29 Feb 16 05:20 PM

Wow.. this recipe is just the best with the coconut sauce.. over it.. The rice is perfectly flavoured.. and specially the crunchy brown onions.. i made this for my house party.. and believe me it was a super hit.. every one just loved it..