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Friday, February 20, 2009

Cashew Pulav


Ingredients:


Basmati rice - 1 cup [soak it for 10 min]

Cashews - 3 tsp roasted

Coconut milk - 1/2 cup

Tumeric powder - 1/4 tsp

Green chillies - split open [ acc to taste]

Corriander leaves - chopped finely - 1/2 bunch

Onion - 2 - chopped finely

Ghee -2 tspOil - 4 tsp

Bay leaf - 1

Cinnamom stick - 1/2 inch

Cumin seeds - 1 tsp

Salt - to taste


Preparation:


Heat ghee and oil in the pressure cooker.Add cumin seeds, once it splutters, add bayleaf and cinnamom stick.

Once this is done, add the cashews, saute them for a minute

Now add the chopped onion and green chillies, saute till onion turns golden brown.

Now add the tumeric powder, mix wellAdd the chopped corriander leaves.

Drain the water from soaked rice and add to the mixtureMix well.

Finely add coconut milk and 1 glass of water with required amount of salt

Check for spice and salt and pressure cook it for 1 whistle

Serve it hot with any gravy or vegetable kurma. I prepared Panner peas gravy, went excellent with that.

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