By Devi Poojari
Make this delicious and highly flavourful coconut milk pulao to pair with a spicy meat or vegetable curry for a lunch that is delicious yet easy to make.
1 cup basmati rice, rinsed 2 onions, sliced 1 tablespoon ginger-garlic paste ¼ cup green peas ¼ cup green beans, chopped 1 green chilli, slit lengthwise 1 piece cinnamon 2 cloves ½ teaspoon cumin seeds 1 mace 2 tablespoons vegetable oil ¾ cup coconut milk 1 + ¼ cup water Salt, to taste
Heat oil in a pressure cooker and add the whole spices to let them bloom.
Add the sliced onions and fry for a few minutes before adding the green chilli and ginger-garlic paste.
Cook everything until aromatic before adding the green peas and beans to toss in the flavoured oil.
Sauté the vegetables for a couple of minutes and season with salt.
Add the rice and mix thoroughly to let the grains be coated in the aromatics and vegetables.
Pour the coconut milk and water and bring to a simmer. Adjust the salt at this stage and cover the cooker with a lid.
Pressure cook for 2 whistles on a medium heat and let it sit for 10 minutes before opening the lid to release steam.
Serve warm with a spicy curry of choice on the side, for lunch or dinner.