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.
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.
