Fragrant pilaf made with coconut milk and with the flavors of spices and ghee shining.
If I make mutton or chicken biryani for any party, I always make this for my vegetarian friends and for me as well :D. It taste best for me with gobi 65 (spicy fried cauliflower)
It is perfect to pair with vegetarian or non-vegetarian recipes. When it comes to vegetarian, you can pair it with peas paneer curry, cashew paneer, paneer makhanwala or mushroom peas curry. Or you can pair it with any kind of curries. When it comes to meat recipes, it tastes great with fish curry, chicken curry, egg curry or lamb curry.
Ingredients
- · Ghee – 2.5 tbsp
- · Cinnamon stick – ½ stick
- · Cardamom – 2
- · Cloves – 1
- · Cumin seeds – 2 tsp
- · Fennel Seeds – 1 tsp
- · onion – 1, sliced (approx. 1.5 cups)
- · Green chili – 6, slit
- · Garlic – 8, sliced
- · Ginger – 1 inch, minced
- · Mint leaves – 1 cup
- · Coriander leaves – ¾ cup
- · Tomatoes – ¾ cup
- · Basmati Rice – 3 cups
- · Coconut milk – 4 cups
- · Water – 1.5 cups
- · Salt – As needed (Approx 1.5 tbsp)
Directions
- Heat a vessel with ghee in medium flame, cumin seeds, cinnamon stick, cardamoms, cloves and add the onions, green chillies, ginger, garlic, half amount of salt and sauté until golden brown.
- And add the mint leaves and coriander leaves. Sauté for 30 seconds.
- Add the tomatoes and saute well for 2 minutes.
- Add the rice and sauté well in that onion tomato ghee mixture for a minute. I do not wash my basmati rice. I like it like this.
- Add the coconut milk, water, salt and mix well. Keep it in medium -high flame. Not fully high flame or medium flame. In the middle.
- After 10 minutes, change it to low. Let it stay for another ten minutes.
- Then switch it off, let it be on the stove for another ten minutes. Mix It well and serve.
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