Coconut Pulao

How to Prepare

1. Rinse 10 cups of basmati rice under running water until the water runs clear. Set aside.
2. Heat 1 cup of ghee in a large pot over medium heat. Add 4 cinnamon sticks
3. 8 cloves
4. 8 cardamom pods, and 4 bay leaves. Sauté for 1-2 minutes until fragrant.
5. Add 4 sliced onions and sauté until golden brown, about 8-10 minutes.
6. Add 4 tablespoons of ginger-garlic paste and sauté for 2 minutes.
7. Add 2 cups of grated coconut or coconut paste and cook for 5 minutes, stirring occasionally.
8. Add 10 chopped green chilies
9. 2 cups of chopped mixed vegetables (carrots, beans, peas), and salt to taste. Mix well and cook for 5 minutes.
10. Add the rinsed basmati rice to the pot and gently mix with the masala.
11. Pour in 15 cups of coconut milk and 5 cups of water. Stir well.
12. Add 1 cup of chopped mint leaves and 1 cup of chopped coriander leaves. Mix gently.
13. Cover the pot with a lid and cook on low heat for 20-25 minutes or until the rice is fully cooked and has absorbed the liquid.
14. Fluff the rice with a fork, garnish with fried cashews and raisins if desired, and serve hot with raita or curry.