A wholesome rice based dish, pulao/pilaf can be made with basmati rice, vegetables, nuts, spices and pretty much with other suitable ingredients. Simply said, there's various versions of pulao - just with veggies, meat or seafood, we however always prefer the vegetarian pulao which can be easily made in the rice cooker. Rice Cooker as always is my saviour, while some prefer the pressure cooker or cooked over the stove in a pot method. With the rice cooker, you don't have to watch the cooking time and ensured the dish will not be over-cooked or under-cooked. This pulao indeed is a bond between the spices, the magical blend of flavours and the fragrance of basmati rice, goes well with vegetable raita, tomato chutney, mutton devil curry or lamb yogurt curry.
2 cups basmati rice - rinse and drain off excess water
3 tbsp ghee
4 tbsp walnuts - break into 2-3 pieces
3 tbsp raisins
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1/2 tbsp onion paste
1 tomato - chopped
3 green chillies - slice into 3-4 pieces
1/2 tsp coriander flakes/powder
1/2 tsp mint flakes/powder
1/2 tsp cinnamon powder or 1 stick broken cinnamon
1/4 tsp saffron strands (omit or a little turmeric powder)
1 cup coconut milk
2 cups water
1 cup frozen green peas
Salt for taste
Heat ghee in rice cooker.
Fry walnuts till crispy, remove and keep aside.
Fry raisins in the same ghee till they become plump. Remove and keep aside.
Next sauté ginger paste, garlic paste and onion paste in the same ghee.
Add chillies, tomato, rice, coriander powder, mint flakes and cinnamon powder.
Stir all together for 2-3 mins.
Then pour coconut milk and water, drop in saffron strands and season with salt.
Gently stir in.
Once rice is cooked, fluff it up.
Lastly combine in green peas.
Before serving, mix in fried walnuts and raisins.