Tomato Coconut Milk Pulao

 INGREDIENTS:

1. Raw Rice 1 cup (Basmati or Ponni) washed and soaked for 20-30 minutes.
2. Coconut Milk 1 cup
3. Tomatoes 3-4 medium, pureed
4. Water 1 cup or as needed
5. Onion 1 large, thinly sliced
6. Ginger-Garlic Paste 1 tbsp
7. Green Chilis 2-3 slit
8. Cashews 10-12
9. Turmeric Powder 1/4 tsp
10. Red Chili Powder 1/2 tsp
11. Coriander Powder 1 tsp
12. Oil 1 tbsp
13. Ghee 1 tbsp
14. Cumin Seeds 1/2 tsp
15. Fennel Seeds 1/2 tsp
16. Star anise 1 piece
17. Cloves 3-4
18. Green Cardamom 3-4
19. Cinnamon Stick 1 small piece
20. Salt to taste

METHOD:

Serving size: 5-6

Heat ghee and oil in a pressure cooker. Add cumin and fennel seeds, star anise, cloves, cardamom, cinnamon, and cashews. Sauté until the spices are aromatic and cashews turn golden.

Add green chilis and sliced onions, and saute until they turn translucent.

Add ginger-garlic paste, tomato puree, turmeric powder, red chili powder, and coriander powder. Cook until the raw smell disappears and the oil starts to separate.

Add the drained rice, coconut milk, and 2 cups of water. Add salt and mix. 

Close the lid and pressure cook for 1 whistle. Allow the pressure to release naturally.

Let it rest covered for 8-10 minutes. Lightly loosen the rice using a fork to separate the grains.

Serve tomato coconut milk pulao with moong dal curry, appalam, and mango pickle.