Coconut Milk Pulao

Method

1. 1

   Wash and soak rice: Wash 2 cups Jeerakasala or basmati rice until clear. Soak 20 minutes. Drain.

2. 2

   Make coconut milk: Prepare thick and thin coconut milk from 1 fresh coconut.

3. 3

   Prepare whole spices: Keep ready 1 bay leaf, 4 cloves, 3 cardamoms and 1 cinnamon stick.

4. 4

   Heat ghee and bloom spices: Heat 2 tbsp ghee. Add whole spices and fry 30 seconds.

5. 5

   Fry shallots: Add 10 sliced shallots and cook on medium heat 8 minutes until golden.

6. 6

   Add ginger-garlic and green chilli: Add 1 tsp ginger-garlic paste and 2 slit green chillies. Fry 1 minute.

7. 7

   Add drained rice: Add rice and toss gently in the ghee for 2 minutes.

8. 8

   Add coconut milk: Add 1 cup thick coconut milk and 1.5 cups thin coconut milk. Add salt. Stir once and bring to a boil.

9. 9

   Cook covered: Reduce to lowest heat. Cover tightly. Cook 15 minutes without lifting lid.

10. 10

    Rest and serve: Turn off heat. Rest covered 5 minutes. Fluff gently with a fork. Serve with any Kerala curry or raita.