Coconut Milk Pulao

By Hebbars Kitchen · 45 min

Ingredients

Instructions

1. In a kadai, heat 2 tbsp oil and sauté the spices until aromatic: 1 tsp pepper, 3 cardamom pods, ½ tsp cloves, 2 bay leaves, 1 tsp fennel and 1 inch cinnamon.
2. Add 6 slit chillies and 1 tbsp ginger garlic paste, and sauté well.
3. Add 1 sliced onion and sauté until it softens slightly.
4. Add 2 tbsp chopped mint and 1 tsp salt, and sauté until the mint shrinks slightly.
5. Pour in 2 cups coconut milk and mix well.
6. When the milk reaches a rolling boil, add 1 cup soaked basmati rice and mix gently.
7. Cover and simmer for 20 minutes, until the rice is well cooked.
8. Fluff the rice gently, then add 2 tbsp chopped coriander and mix gently.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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GarlicOnionCarrotRicePeaCoconut milkFennel