Rice cooker chettinad pulao recipe
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Let see how to Cook authentic tamil food Rice cooker chettinad pulao recipe from scratch by following Step By Step instructions..
By indiantamilrecipe.com |
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INGREDIENTS:
- Samba Rice or Basmati rice - 1 kilogram or 4 cup
- Onion - 5
- Shallot | small onion - 10
- Tomato - 4
- Ginger - 1 inch
- Garlic - 10 cloves
- Turmeric powder - 1 teaspoon (tsp.)
- Garam masala powder - 2 teaspoon (tsp.)
- Chili powder - 4 teaspoon (tsp.)
- Coriander powder - 1 teaspoon (tsp.)
- Mint leaves - 1 cup
- Coriander leaves - 1 cup
- Green chili - 4
- Coconut - 1 cup shredded or 1/2 pulp
- Ghee - 2 teaspoon (tsp.)
- Oil - 4 teaspoon (tsp.) or as needed.
- -- For Tempering--
- Cloves - 2
- Cinnamon stick - 1 inch
- Cardamom - 2
- Bay leaf - 2
- Salt - to taste
PREPARATION:
- 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).
- Cut onion and tomato into thin vertical slices.
- Grind the coconut into a fine paste by adding water and get 2 cups of thick cocoanut milk.
- In a pan heat oil and ghee, once heated add cloves, cinnamon stick, cardamom, bay leaves and sauté.
- Now add the ground paste and cook until oil separates.
- Now add the sliced onion and cook until it turns golden brown.
- Now add the tomatoes and cook until oil separates. Remove this and add to a rice cooker.
- 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:
- Good to go with onion Pachadi.
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