Coconut and Mint Pulao

Ingredients

1 coconut, freshly grated
3 tablespoons ginger-garlic paste
1/2 teaspoon cinnamon
1/2 cup beans
1/2 cup carrot
1/2 teaspoon capsicum
1/2 cup onion
1 1/2 cups basmati rice
2 teaspoons sugar
1 teaspoon mustard seeds
2 tablespoons oil

Preparation

1
Finely wash the rice and add 3 to 4 cups of water (water measurement can vary) cover the lid and get one whistle or rice can be made in rice cooker as well
2
Blend finely washed mint, cilantro, cinnamon, green chilies, ginger, garlic, and freshly grated coconut.
3
Boil the veggies (except onion) until they become soft.
4
Take wok or fry pan and add oil, when it is warm enough add mustard seeds and jeera.
5
When the mustard sputters, add onion and a little salt
6
Add the boiled veggies and fry for 2 to 3 minutes.
7
Add mint and coconut paste (blended) salt, sugar, and saute until the raw smell vanishes, for 2 minutes.
8
Add the cooked rice and mix it throughly.
9
Turn off heat and add lime juice, cilantro and serve with raita bread.

Tools

 



About

Coconut and Mint Pulao is a very refreshing Pulao, lightly seasoned with some basic spices or herbs and with some colorful veggies.

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Yield:

3

Added:

January 22, 2010

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