Recipe: Coconut milk green pulao

Coconut milk green pulao

Long grain rice with green chilli, mint and coriander cooked in coconut milk. A perfect accomplaniment for fiery Thai curry.

Cooking Time : 15 min.
preparation Time : 10 min.

Serves 4 to 6.

Ingredients:

2 cups Basmati rice, soaked for 1 hour
4 cups Coconut Milk
1 bay leaf
4 tablespoons chopped coriander
4 tablespoons fresh mint, chopped
4 green chillies, finely chopped
2 tablespoons oil
1 teaspoon salt

For the garnish:
lemon wedges

Method:

1. Wash and drain the rice.
2. Heat the oil in a pan, add the rice and fry for 4 to 5 minutes.
3. Add the coconut milk, bay leaf and salt and cook on a show flame with the lid on till all the liquid is absorbed.
4. Lower the heat as much as possible, cover the pan lightly and cook for 10 minutes more. Remove the bay leaf.
5. Stir in the coriander, mint and green chillies.
6. Serve hot garnished with lemon wedges.

Tips
It is important to cook the rice on low heat as a high flame could cause the rice to stick to the bottom of the pan.