Rice cooker chettinad pulao recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Samba Rice or Basmati rice - 1 kilogram or 4 cup
  2. Onion - 5
  3. Shallot | small onion - 10
  4. Tomato - 4
  5. Ginger - 1 inch
  6. Garlic - 10 cloves
  7. Turmeric powder - 1 teaspoon (tsp.)
  8. Garam masala powder - 2 teaspoon (tsp.)
  9. Chili powder - 4 teaspoon (tsp.)
  10. Coriander powder - 1 teaspoon (tsp.)
  11. Mint leaves - 1 cup
  12. Coriander leaves - 1 cup
  13. Green chili - 4
  14. Coconut - 1 cup shredded or 1/2 pulp
  15. Ghee - 2 teaspoon (tsp.)
  16. Oil - 4 teaspoon (tsp.) or as needed.
  17. -- For Tempering--
    1. Cloves - 2
    2. Cinnamon stick - 1 inch
    3. Cardamom - 2
    4. Bay leaf - 2
  18. Salt - to taste

PREPARATION:

  1. Grind coriander leaves, mint leaves, green chili, ginger, garlic and shallot | small onion into a fine paste as little water as possible. (no water is the best).
  2. Cut onion and tomato into thin vertical slices.
  3. Grind the coconut into a fine paste by adding water and get 2 cups of thick cocoanut milk.
  4. In a pan heat oil and ghee, once heated add cloves, cinnamon stick, cardamom, bay leaves and sauté.
  5. Now add the ground paste and cook until oil separates.
  6. Now add the sliced onion and cook until it turns golden brown.
  7. Now add the tomatoes and cook until oil separates. Remove this and add to a rice cooker.
  8. Add 2 cups of coconut milk + 2 cups of water (or as needed), salt to taste. Close the cooker and cook until the pulao done the serve.

NOTES:

  1. Good to go with onion Pachadi.



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