1/4tspTurmeric powder optional, only if you prefer color
2.5tspSaltor to taste
6leavesMint leaves
3 tbspCoriander leavesfor garnish
1tspGheeoptional
Instructions
Soak
Soak rice in enough water for at least 20 to 30 minutes. (This soaking time is for 1:1.5 rice liquid ratio)
Coconut Milk Extract
First, blend one cup of coconut with 1 cup of water.
Strain to get a thick coconut milk by squeezing using a fine mesh sieve. (First batch milk will be very thick)
Again, repeat the process by adding another cup of water to the coconut fiber from the first batch and extract the coconut milk. (Second batch will be light)
Reserve two cups of coconut milk by combining both the batch.
To cook
Heat oil in a pressure cooker. Temper with whole garam masalas until it release its aroma.
Add green chilies and finely sliced onion and fry until translucent. (8 to 10 minutes over medium flame) No need to brown the onions, cook with a pinch of salt until it turns transparent and soft.
Now add chopped tomatoes and cook for few minutes until it becomes mushy and soft.
Add turmeric powder is purely optional, its added to give some color or the pulao. Skipping this will give a pale orange finish to your pulao.
Add required amount of salt at this stage along with one cup water and 2 cups of reserved coconut milk. ( rice liquid ratio 1 : 1.5 )
Wash rice a few times until the water runs clear. This will remove most of the starch from the rice and will keep it from sticking to each other while cooking.
Drain all the water from rice and add this to the base along with few mint leaves.
Bring this to a light boil over high flame. Pressure cook for 1 whistle over high flame, sim for 10 minutes and turn it off!
Once the pressure settles completely, open the cooker and garnish with coriander leaves and drizzle some ghee.
Gently fluff to mix and then immediately transfer the content to another tray or serving bowl.
Serve hot with a veg kurma or pakoda kurma on the side!