Cooking Time: 30 Minutes
Servings : 4
500 Grams – Fine quality raw rice normally used for pulao
200 Grams – Onion
5 – Green Chilly
4 – Clove
1 – Big piece Cinnamon
1 – Teaspoon Ginger Garlic Paste
A few sprigs of Mint Leaves
1 Small Coconut
2 Tablespoon Oil
1 ½ Teaspoon Salt
Method: Grind grated coconut using a blender and extract 2 cups of thick coconut milk. For each cup of rice, use double the amount of water for cooking. So along with the coconut milk(2 cups) measure enough water and keep aside.
Slice onion, green chilly.
Heat a pressure cooker adding the oil. First add the clove and cinnamon and then add the chopped onions, green chilly and fry till the onions turn golden brown. Then add the ginger garlic paste and mint leaves. Finally the washed rice can be added along with coconut milk, water and salt. Bring to full pressure on medium heat and then lower the heat.
Cook for 10 minutes on low heat.
If you are using a rice cooker for making this preparation, after the onions are brown in the pan, transfer everything to the rice cooker and cook till done.
Tips: Cooking time varies depending on the quantity of food and heat.