Pulao Sadya

Method

1. 1

   Wash and soak rice: Wash 2 cups long-grain or jeerakasala rice 3-4 times. Soak 20 minutes. Drain.

2. 2

   Prepare whole spices: Keep ready: 2 bay leaves, 4 cloves, 3 cardamoms, 1 cinnamon stick, 1 star anise.

3. 3

   Prepare vegetables: Dice 1 carrot, 1 potato and 10 beans into small uniform pieces. Separate half cup green peas.

4. 4

   Heat ghee and bloom spices: Heat 2 tbsp ghee. Add all whole spices and fry 30 seconds until fragrant.

5. 5

   Fry onions: Add 2 thinly sliced onions and fry 10 minutes until golden.

6. 6

   Add ginger-garlic and vegetables: Add 1 tbsp ginger-garlic paste and all vegetables. Fry 3 minutes.

7. 7

   Add spice powders: Add 1 tsp coriander powder, half tsp red chilli powder and half tsp turmeric. Fry 2 minutes.

8. 8

   Add coconut milk and water: Add 1 cup thin coconut milk and 2 cups water. Add salt — liquid should taste pleasantly salty.

9. 9

   Add rice and cook: Add drained rice. Bring to a boil. Cover and cook on very low heat 15 minutes.

10. 10

    Rest and serve: Turn off heat. Keep covered 5 more minutes. Fluff gently with fork. Serve with pickle and papad as part of a sadya spread.