This is a creamy smooth beautiful textured Pullav. Most delicious one which is versatile to go hand in hand with any veg or non veg gravy. Its always a hit in a spread.It accommodates vegetarian and non vegetarian.
Serves : 2-3
Cooking Time : 25 min
Ingredients :
Basmathi /seerakasamba 1 cup
Coconut milk 11/2 – 2 cups
Onion 1 -2 (sliced)
Green chilly 4-5(to taste )
Ginger garlic paste ½ -3/4 tsp
Bay leaf 1
Cinnamon 2’’
Cardamom 1 or 2
Coriander leaves to garnish
Mint leaves a handful (optional)
Cashew 5-6 (optional)
Oil & ghee 11/2 tbsp
Method :
In a pressure pan heat oil ghee .
Throw in dry spices, let it splutter.
Add the onions and green chilly,let it change colour.
If mint leaves are opted good time to add now.
Add washed rice and give it a toss.
Add coconut milk with ½ cup water with salt.
Mix well, close and cook under pressure for 10 minutes.
Release the pressure ,check if rice is soft.
Garnish with coriander leaves.
Serve hot with kurma /chicken/egg gravy.
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