Coconut Pulao

Ingredients :

Method

•     Heat some ghee in a cooker, add whole garam masala’s and sauté well
•     Add onion, ginger garlic paste and green chillies
•     Fry them well until onion turns golden brown
•     Now add cashew nuts and coconut pieces, roast them until they turn little brown
•     Next add green peas and carrot, sauté them for about 2 minutes
•     Now add 1 cup water, soaked rice and salt. Give it a nice mix
•     Finally add coconut milk and stir well
•     Cover the lid and cook for 1 whistle
•     Once the steam is released completely, open the lid and garnish with Coriander leaves
•     Coconut pulao is ready to be relished
•     Serve hot with raita, papad or any side dish of your choice

Note/Tips

•     Instead of Basmati rice you can also use long grain rice
•     You can increase the quantity of coconut milk and avoid adding water as per your taste
•     Also, you can use any veggies as per your liking ( beans, corn, mushrooms...)

Coconut Pulao Recipe Step-by-Step with Pictures:

•     Heat some ghee in a cooker, add whole garam masala’s and sauté well
  
•     Add onion, ginger garlic paste and green chillies
  
•     Fry them well until onion turns golden brown
  
•     Now add cashew nuts and coconut pieces, roast them until they turn little brown
  
  
•     Next add green peas and carrot, sauté them for about 2 minutes
  
•     Now add 1 cup water, soaked rice and salt. Give it a nice mix
  
  
•     Finally add coconut milk and stir well
  
•     Cover the lid and cook for 1 whistle
  
•     Once the steam is released completely, open the lid and garnish with Coriander leaves
  
•     Coconut pulao is ready to be relished
  
   
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Methi Malai Mutter

Ingredients:

Method : 

• Wash thoroughly and cut fenugreek leaves soaking them in salt water
• Then blanch them in boiling water with salt for about 2 mins
• Immediately drain out methi leaves from boiling water and soak in cold water
• Now in a pan or Kadhai take some oil sauté ginger, garlic, green chilli, cashew nuts and roughly chopped onions until onions become translucent 
• Cool the masala and grind them into a paste without adding water
• Now in the same pan take some ghee and sauté 1 Bay leaf and cumin seeds.
• Add the white paste masala and sauté them on medium flame for about 2 mins only .Masala is already cooked so we need not cook them for longer time 
• To this add 1/2 tsp Garam Masala powder and 1/2 tsp red chilli powder(optional). Sauté for about 2 mins
• Next add little water as per the consistency or the thickness of the gravy you require. I have added only 1 cup water , I personally like little thick texture 
• Now add boiled peas/ frozen peas and blanched fenugreek leaves. Mix them well with all the masalas 
• Finally add cream /malai and mix them well with the gravy.
• Top with crushed Kasuri methi (optional), it will add nice flavour to our gravy
• And your super rich creamy thick Methi Malai Mutter is ready to be relished 

Note/Tips

• Blanching will mellow down the bitterness of fenugreek leaves 
• Immersing the leaves in cold water will ensure the bright green colour doesn’t fades out
• I have used ready made cream , you can also use Home made malai with little milk
• If you don’t like the taste of cream much you can always reduce the quantity of the cream used and can add water instead 
• I personally like little spice so have used green and red chilli , you can adjust and increase or decrease the proportion as per the taste you desire