VEGETABLE COCONUT MILK PULAO (Kugan )

VEGETABLE COCONUT MILK PULAO

Ingredients:

2 tbs oil and ghee mixed
1 bay leaf
2 of each clove and cardamom
1 inch cinnamon stick
½ tsp cumin seeds
2 onions sliced
1 tbs ginger garlic paste
¼ cup potatoes cut into 1 inch fingers
¼ cup carrot cut into 1 inch fingers
¼ cup capsicum cut into fingers
¼ cup green peas

2 green chillies, slit into 4 and cut across
2 tsp chillie powder
¼ cup tomatoes cut into strips
1 tbs tomato sauce
1 tsp garam masala powder
Salt to taste
2 tbs coriander leaves
2 tbs scallions cut into 1 inch in length

2 cups basmathi rice soaked for 10 minutes and drained
1 cup coconut milk
½ cup curds + ½ cup water mixed
1 cup water

1 tbs cashew nuts roasted in ghee
1 tbs raisins roasted in ghee

Method:
Heat a wok with the oil and ghee, add in the spices, and cumin seeds. 
Add in the sliced onions and saute for a minute.
Add in the ginger and garlic paste, mix well.
Add in the potatoes, capsicum, carrot and green peas.

Give a good stir, now add in the green chillies, chillie powder.
Add in the cut tomatoes, tomato sauce, garam masala powder.
Also salt, coriander and scallions. Give them a nice stir.
Raise the heat, add in the drained rice, and gently stir well.

Now put the seasoned rice with vegetables into a rice cooker.
Add in the coconut milk, curd and water. Give a stir and on the cooker.
When the rice is cooked fluff up the rice gently, garnish with cashew and raisins.
Serve with any raitha.