Coconut Tomato Pulao

Name: Coconut Tomato Pulao
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 2 cup rice; 2 cup coconut milk; 1 onion; 1 piece ginger (1-inch); 2 tomatoes; 1 bay leaf; 1 piece cinnamon stick (1-inch); 1 onion; 0.5 tsp turmeric powder; 1 tsp pepper; 12 cashews; salt; 4 tbsp oil

A South Asian pilaf of coconut milk, rice and tomatoes, seasoned with ginger and cinnamon and simmered on the stove. It's finished with fried onion rings and cashews.

1 hr · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 45 min · 60 min total
Difficulty: medium

1
Fry onions which are cut into rings till they are crisp. Keep aside. Now heat oil. Add the bay leaf, cinnamon stick and cloves.
2
Then add the chopped onions and ginger till soft. Add the tomatoes and cook for 5 minutes.
5 min
3
Add turmeric powder and pepper. Now add rice and salt. Pour in the coconut milk. Allow to boil.
4
Cook the rice on a low flame till tender and dry. Garnish with the fried onion rings and cashews.