Coconut Milk Pulao
Cooking time: 10 Mins
Serves: 4
Ingredients:
Basmati rice - 2 cups [ I used India gate]
Ghee - 3 tbsp
Pudina/mint leaves - 1 handful
Coriander - a handful
Pandan leaf/rambai eelai - 1
Onions - 1 Medium sliced thinnely
Tomato - 1 medium [optional]
Ginger garlic paste - 1/2 tbsp
Garam Masala - 1 tsp
Jeera powder - 2 tsp
Biriyani/pulao Masala - 2 tsp [optional]
Green chilli - 2
Fried Cashews - few to garnish [optional]
Coconut milk - 2 cups
water - 1 cup
Method:
- Wash two cups of basmatic rice and let it soak for sometime, now coming to the water ratio, as usual for basmati it's 1 rice : 1.5 cup water. So, Grind coconut and press 2 cups of milk and keep it aside, for remaining 1 cup you can add water to cook.
- Heat ghee in pressure cooker or rice cooker, add ghee, first add Green chillies, padan leaf, Pudina & coriander leaves, one by one without break and sautee well, It gives out an wonderful aroma, which is vital for this rice.
- Add the onion and sautee well, add ginger garlic paste and fry till raw smell goes off.
- Add tomatoes, garam masala, jeera powder & Pulao masala, add satuee further.
- Drain the rice add it to the mixture and mix well, pour in the measured coconut milk and water, add salt and give it a mix and close the pressure cooker and put on the whistle and allow it to cook for 10 - 12 mins in sim.
- After 12 mins release the pressure and open the lid and mix the rice uniformly without breaking the rice.
Chicken Kofta Curry!!
But i'm sure this is one super easy recipe to adapt!
Prep time: 20 mins
Cooking time: 15 mins
Serves: 4-5
Ingredients:
For Kofta:
Chicken kheema - 400gms [ if you have boneless chicken, you can very well whip it twice in mixie jar to grind it to kheema consistency]
Shallots- 1/2 cup finely chopped
coriander leaves - few finely chopped
Chilli powder - 1 tsp
Garam masala - 1 tsp
Jeera powder - 1 tsp
Pepper powder - 1 tsp
Salt
Rice flour/corn flour - to bind
Oil - to fry
For curry:
Onion – 2 chopped
Tomatoes – 2 chopped
Ginger Garlic Paste – 1 tbsp
Chilli powder –2 tsp
Coriander powder - 1 tsp
Jeera powder - 1 tsp
Garam masala powder – 1 tsp
Cashews – 10
Salt to taste
Oil – 1 tblspn
Coriander leaves - for garnishing
Method:
Mix all the ingredients given under "Kofta" except oil & rice flour, Close the bowl and keep it in the refrigerator for 20 mins.
Meanwhile Heat the pan add some oil, add onions and sautee, add ginger garlic paste and fry well, add tomatoes and all the masala's mentioned under "for curry" and combine well and sautee under the oil oozes out the masala. switch it off and tranfer it a plate and allow it to cool..
Now heat some oil to deep fry in a kadai and take out the chicken mince mixture and make small lemon sized balls and dust them with rice flour or corn flour and deep fry them in medium flame and once they turn golden brown, drain them in kitchen paper and keep it aside.
Now transfer the onion masala mixture into the mixie jar add the cashews and grind it into smooth paste, add little water if required.
Now in the same pan, which you used to sautee the onion mixture, add heat 1 spoon oil, and add the mixture and allow it to boil once, gently add in the kofta's to the curry and coat well.
Add salt and mix well and garnish coriander and serve hot.
Note: You can also add heavy cream about 2 - 3 tbsp to make the curry more rich. Calorie conscious people please forget reading this line! :D
Enjoy this Wholesome meal! Cheers!