Wednesday, November 26, 2008

Coconut Pulav


My best friend visited me this weekend from Seattle. After moving to U.S we have been constantly talking via phone, but we never met. After a span of seven years, she made the move to visit me. We are friends since our college days in Vijayawada, Andhra Pradesh. We were very happy to see each other after such a long time. Though the journey was a rollercoaster (she spent about 17 hrs traveling because of the bad weather in Philly), we had such a good time and the three days went by so fast.

Basmati Rice- 2 cups
Coconut milk- 2cups
• Water- 1 1/4 cups•
A big bunch of mint and coriander leaves (chopped finely)
• Green chilies- 4
• Medium tomatoes – 3
• Cloves- 5
• Cardamom- 4 to 5
• Whole Black pepper- 7
• ½ inch cinnamon stick
• Small bay leaves- 6
• Ginger garlic paste- 1tsp
Onion- 1
Soak the basmati rice in water for 30 minutes.
In a pot put few teaspoons of oil, add the cloves, cardamom, black pepper, cinnamon stick and bay leaves. Fry for few seconds then add the green chillie and onion and cook till the onion becomes soft. Now add the ginger garlic paste. After a minute add the tomato and cook till they become nice and soft.
Add the chopped mint, cilantro and cook for couple of minutes. Now add the rice and cook for five minutes, so that the rice can absorb the flavors of all the spices. Then add the coconut milk with water and salt and let it come to a boil.

At this point you can finish cooking the pulav in the same pan or you can transfer the whole thing to a rice cooker and finish the cooking in there.

We finished our pulav in a rice cooker. I prefer it this way, I just feel this way I don’t have to keep an eye on pulav while cooking.

Sandhya generally finish cooking her pulav in the same pan. (Instead of 1 1/4 cups of water she adds 2 cups of water)

Once the pulav is done, let it sit for few minutes before serving
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