A rich rice dish made with Basmati and Coconut milk with a slight flavor of sweet and tangy tomatoes. This mixed pulao is always made in concoction with any fish recipes.
- Soak Basmati rice for 15 minutes.
- Slice the onions and slit the green chilies. Chop tomatoes finely.
- Take a pressure cooker and add Ghee. When ghee is warm, add the spices - Cinnamon, cloves and Green cardamom. Fry for 30 seconds.
- Add oil and once oil is hot, add the sliced onions and green chillies. Saute well.
- After 2 minutes, add salt and saute. Meanwhile wash the rice and keep it ready.
- Once the onions start turning to a golden color (translucent), add ginger-garlic paste and saute well. Make sure it doesn't stick to the bottom.
- Add tomato and saute well. After about 2 minutes, add the rice (Fully drained off the water). Saute well and Make the rice nicely coat with the Onion/chillies/tomatoes/oil mixture in the cooker. This makes the rice nice and loose instead of forming lumps when the pulao is done.
- Add coconut milk and coriander leaves. Usually people add coriander for garnishing but for me adding coriander leaves earlier gives a nice taste to the dish.
- Check for Salt and Close the lid and pressure cook for 3-4 whistles. Open the lid and transfer to a bowl.
Serve hot with the Chicken/Mutton/Veg curry..