Coconut Milk Pulao

Ingredients

• - 2 cups rice rice
• - 400g mixed vegetables in coconut milk
• - 3 large onions
• - 2 tomatoes
• - 1/2 cup yogurt
• - 4 tbsp ghee
• - Whole spices
• - Fresh mint and coriander
• - Salt to taste

Method

1. Wash and soak rice: Wash 2 cups Jeerakasala or basmati rice until clear. Soak 20 minutes. Drain.
2. Make coconut milk: Prepare thick and thin coconut milk from 1 fresh coconut.
3. Prepare whole spices: Keep ready 1 bay leaf, 4 cloves, 3 cardamoms and 1 cinnamon stick.
4. Heat ghee and bloom spices: Heat 2 tbsp ghee. Add whole spices and fry 30 seconds.
5. Fry shallots: Add 10 sliced shallots and cook on medium heat 8 minutes until golden.
6. Add ginger-garlic and green chilli: Add 1 tsp ginger-garlic paste and 2 slit green chillies. Fry 1 minute.
7. Add drained rice: Add rice and toss gently in the ghee for 2 minutes.
8. Add coconut milk: Add 1 cup thick coconut milk and 1.5 cups thin coconut milk. Add salt. Stir once and bring to a boil.
9. Cook covered: Reduce to lowest heat. Cover tightly. Cook 15 minutes without lifting lid.
10. Rest and serve: Turn off heat. Rest covered 5 minutes. Fluff gently with a fork. Serve with any Kerala curry or raita.