Coconut and rose hibiscus pulao in edible coconut shell Recipe
Recipe By Urvashi Belani
#IGR In this recipe, i have made coconut and rose hibiscus flowered pulav and serve it in edible coconut shell.
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1hr 27minstotal
1hr 27m.total
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Add to Shopping ListIngredients for Coconut and rose hibiscus pulao in edible coconut shell Recipe
- 1/4 Cup Basmati rice
- 1/2 Cup Coconut water
- 1 Tbsp Tender coconut
- To Taste Salt
- 1/4 Cup Basmati rice
- 5 Pieces Hibiscus flowers
- 1/2 Cup Rose petals
- 1 Cup water
- To Taste Salt
- 1 Tbsp Ghee
- 1/2 Tsp Cumin seeds
- 1/2 Pieces Small piece of cinnamon
- 1 g reen Cardamom
- 1 Pieces Red chilli
- A Few Some curry leaves
- 1/2 Pieces onion (cut it in julienne)
- 1 Pieces green chilies
- 0.13 Cup almonds (roasted with ghee)
- 0.13 Cup cashews (roasted with ghee)
- 0.13 Cup fox nuts (roasted with ghee)
- 0.13 Cup small paneer cubes (roasted with ghee)
- To Taste Salt
- 1/2 Tsp Lemon juice
- A Few Coriander leaves
- 1/2 Cups Maida
- 1/4 Tsp Carom seeds
- To Taste Salt
- 0.13 Cup Oil
- A Few Pinch of brown food colour
- 0.13 Cup Bread crumbs
- 1/2 Cup hung curd
- 1/2 Tbsp Powdered sugar
- To Taste Salt
- 1/4 Cup Coconut milk
- 1/2 Tbsp Agar agar
Directions: Coconut And Rose Hibiscus Pulao In Edible Coconut Shell Recipe
- STEP 1.Coconut and rose hibiscus pulao;
- STEP 2.To make coconut rice, boil coconut water and salt. Add soaked rice, tender coconut and cook it.
- STEP 3.To make rose hibiscus flower, boil water, add both flowers. Boil it for 2to 3 minutes, then keep it aside, let it cool down. Now drain it and remove flowers. Again boil this colourful and flavorful water, add soaked rice , salt and cook.
- STEP 4.To make pulao, heat ghee, add cumin seeds, cardamon, cinnamon, red chilli, curry leaves, green chillies and onion. Cook it till the onion become translate, add both cooked rice, paneer , cashews, almonds and fox nuts. Mix it well. Add salt and lemon juice, mix it. Add coriander leaves.
- STEP 5.To make smoky flavour, heat one piece of coal. Put it in small bowl. Add this bowl on pulao, add cloves and 1 tsp ghee on heated coal and cover the pulao immediately. After 10 to 15 minutes, remove the bowl of coal and mix the pulao well.
- STEP 6.Edible coconut shell:
- STEP 7.To make brown part, add 1cup all purpose flour, salt, carom seeds, oil and food colour, mix it . Add water (as needed) and knead the dough. Cover the dough and keep it aside for 30 minutes. Take some portion of the dough and roll it. Set it on coconut shell (covered with foil paper), then pricks it with the help of fork. Bake it in preheated oven for 15 to 20 minutes on 180d. Then de mould it very carefully.
- STEP 8.Now take a bowl and add 1/4 cup all purpose flour, salt, colour and water to make paste. Add bread crumbs and mix it. Spread this paste on outer side of baked shell and again bake it in preheated oven for 10 minutes on 180d.
- STEP 9.To make white part, in a bowl add hung curd, salt and sugar, mix it.
- STEP 10.In a pan add coconut milk and boil it. Add agar agar and cook it well. Add this mixture in curd and mix well. Add this mixture in brown part, and set it properly like coconut shell. Keep it in refrigerator for 1 to 2 hours.
Nutrition
value
value
1681
calories per serving
83 g Fat40 g Protein193 g Carbs15 g FiberOther
Current Totals
- Fat83g
- Protein40g
- Carbs193g
- Fiber15g
MacroNutrients
- Carbs193g
- Protein40g
- Fiber15g
Fats
- Fat83g
Vitamins & Minerals
- Calcium409mg
- Iron8mg
- Vitamin A9mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B9122mcg
- Vitamin B12< 1mcg
- Vitamin C4mg
- Vitamin E12mg
- Copper1mcg
- Magnesium295mg
- Manganese4mg
- Phosphorus701mg
- Selenium27mcg
- Zinc6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Urvashi Belani