coriander pulao

Method:

• Wash the basmati rice and soak it in 1 cup water for 10 minutes. 
• Grind the coriander leaves, green chili and coconut into a fine paste using the 3/4 the cup of soaked water.

• Squeeze out the extract and strain it and keep aside.

• Add remaining soaked water and grind the mixture once again. Squeeze out the extract and discard the residue. 
• We need only the coriander coconut milk. 

• In a pressure cooker, add oil + ghee. Add the green chili(slit), cinnamon and cardamom. You can add 1 bay leaf too. 
• Add ginger garlic paste to this. 
• Saute for a minute in low flame.
• chop the onions into thin slices. Add it to the cooker. 

• Saute for a minute. Add salt to this. 
• Add green peas to this . If you want you can add cubed potatoes too. Paneer cubes can also be added. 

• Add the soaked rice to this and saute for a minute.
• Add the Coriander coconut extract to this and cover the cooker.
• Pressure cook for a whistle and keep in a very low flame for 5 minutes. 

• Open the cooker and gently mix the rice. 

Notes:

1. Instead of grinding coconut and coriander and extracting the juice, you can grind little coriander and 1 green chili and add 1 cup of thin coconut milk to the pulao.
2. As we are discarding the ground paste and using the juice only, you can add 3 chilies for 1 cup rice. It was medium spicy only. 
3. You can add some roasted cashew nuts in the last just before serving. 
4. You can add potato, paneer or carrots to the pulao along with peas.
5. Few mint leaves can be added while grinding to enhance the flavour.