Tomato Coconut Milk Pulao

Ingredients:
Basmati rice - 2 cups
Tomato - 2
Ghee
Coconut - 1/2
Green chilli paste - 1 tsp.
Garam Masala - 1 tsp.
Turmeric powder - a pinch
Salt (to taste)

To garnish:
Fried onions
Fried cashew nuts
Fried raisins

Method:
Grate the coconut and take the milk.
Puree the tomatoes and run through the strainer to collect tomato water.
Mix coconut milk, tomato water and plain water  (3.5 cup).
Soak rice for 10 minutes in water.
Heat ghee in pressure cooker and add green chilli paste.
Saute in low flame (Don't saute in medium or high flame or you will end up sneezing and coughing).
Add soaked rice (discard the water) and saute for a few minutes.
Now add salt, garam masala, turmeric water and mix well.
Now add the 3.5 cup of  tomato coconut water and pressure cook upto 3 whistles. You can cook in rice cooker also.
After few minutes spread the cooked rice in a wide plate.
Garnish with fried cashewnut, raisin and onions.
Serve the pulao with egg curry, potato fry, raita or chips.

Sent off to "Think Spice Think Garam Masala" (hosted by Saraswathi Iyer and started by Sunitha).

Posted in: lunch, Rice