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COCONUT MILK PULAV


This delicate aromatic rice is cooked in coconut milk and flavoured with
condiments, mint and coriander.   Its a very versatile dish which can
be modified to suit your taste buds.


For 4 people
INGREDIENTS

Basmati Rice - 2 cups
Ghee, butter or oil - 3 table spoons
Onions - 2 medium (sliced finely)
Chillies - 2 (optional)
Ginger-Garlic paste - 2 teaspoons
Tomato - 1 big (chopped)
Mint - 1 small bunch (chopped)
Coriander leaves - 1 small bunch (chopped)
Salt - to taste
Coconut Milk -  1 cup
Water - 2 cups

Condiments:
Cinnamon - 1 stick (1 inch long)
Cardamom - 4 pods
Cloves - 2 pieces
Star anise - 2 pieces

For Garnish:
Raw whole cashew nuts - a handful (2 tablespoons heaped or 50 g)
Chopped coriander

Method:

Wash, soak rice for 15 minutes and drain. Set aside.

Heat ghee, butter or oil in a wide frypan and fry the cashewnuts until golden.
Remove the cashew nuts and set on a paper towel.  To the pan, add the
condiments and after 1 minute, add sliced onion and chillies.  Saute until
onions are translucent and are just begining to turn golden. Add the ginger-
garlic paste and chopped tomato and cook for 5 minutes until the moisture
from the tomato is dry.  Add the chopped mint and coriander and after they
just wilt, add the drained rice and mix well.  Once the moisture from the
rice has evaporated (it takes about 5 minutes), take off from heat.

Cooking method:

In the cooking vessel, add the coconut milk and rice, salt and the rice
mixture and cook in any of the following methods:

Rice Cooker
Place the liquid and rice mixture in a rice cooker and switch on.
Do not disturb until the cooker indicates that it is done and wait
for another 10-15 minutes atleast before garnishing and serving.

Microwave:
Place liquid and rice mixture in a microwaveable vessel and cook
uncovered on high for 15 minutes.  Allow it to rest for a further 10
minutes before garnishing and serving.

Stovetop:
Brind liquid to a boil in a heavy vessel, add the rice mixture and cook
on high with the lid on for 10 minutes.  Then, reduce heat to low and
cook for another 20 minutes or until done.  Allow to rest for a further
10 minutes before garnishing and serving.

Garnish with the fried cashew nuts and chopped coriander leaves.
Serve with raita.

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