Coconut Milk Pulao

Ingredients:

  • 2 cups basmati rice
  • 1 can NUTRINUT Organic Coconut
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 carrot, diced
  • 1 bell pepper, diced
  • 1 cup green peas (fresh or frozen)
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh cilantro leaves for garnish
  • Lemon wedges for serving

Instructions:

  1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 20 minutes, then drain and set aside.
  2. In a large pot or deep skillet, heat some oil over medium heat. Add the cumin seeds and let them splutter for a few seconds.
  3. Add the sliced onion, minced garlic, and grated ginger to the pot and sauté until the onion turns golden brown and aromatic.
  4. Add the diced carrot and bell pepper to the pot and cook for a few minutes until they start to soften.
  5. Stir in the turmeric powder and garam masala, and cook for another minute to toast the spices.
  6. Pour in the coconut milk and bring it to a gentle simmer.
  7. Add the soaked and drained rice to the pot and mix well to coat the rice with the coconut milk and spices.
  8. Add the green peas to the pot and season with salt to taste. Give it a good stir.
  9. Cover the pot with a tight-fitting lid and let the pulao cook on low heat for about 15-20 minutes, or until the rice is tender and cooked through.
  10. Once the rice is cooked, remove the pot from heat and let it sit, covered, for another 5 minutes.
  11. Fluff the rice gently with a fork and garnish with fresh cilantro leaves.
  12. Serve the coconut milk pulao hot with lemon wedges on the side for an extra burst of flavor.
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