Kerala style veg Pulav.

A very simple easy and quick recipe with a touch of Kerala style as the pulav is cooked in coconut milk along with pineapple essence . 

Kerala style veg pulav can be served with any spicy meat gravy or roast or it goes perfect just with pickle and salad.

Kerala style veg pulav served with Butter pepper crab gravy 

Check out how to make Butter pepper crab –

Also check out how to make a delicious combo of Jerra rice and methi chicken (video) – https://www.youtube.com/watch?v=3P4FLKcwbDw

Ingredients 

• 3 cups of long grain Basmati rice (4 cups of boiling water + 2 cups of coconut milk(I used coconut powder )) (Ratio – 3 cups of Rice : 6 cups of boiling Water )
• Veggies – sliced beans , carrot and onions 
• Whole spices – 2 cardamom, 3 cloves, 2 Bay leaves , 1/2 inch cinnamon stick 
• Roasted – cashews , raisins and fried onions (optional)
• Finely chopped Coriander leaves and mint leaves – 1/4 cup 
• 3 Green Chilies . 
• 2 tbsp ghee + 1 tbsp oil 
• Pineapple essence- 1 tsp 
• Salt 

Method : 

Step 1: To a heavy bottomed vessel add ghee + oil then add in the whole spices

Step 2 : Add the thinly sliced onions cook for 2 mins , add in the veggies – carrot, beans , green chilies and half the portion of coriander and mint leaves (just for flavor) 

Step 3: Do not over cook the veggies just cook on medium flame for 1- 2 mins. Add the soaked rice and gently mix it up slowly without breaking. 

Step 4: After 2 mins ., Add Salt, water and coconut milk along with 1 tsp pineapple essence .

Step 5: Cover and cook on medium high flame for 4 mins and the rest on absolute low flame, Until done . Garnish with roasted nuts and raisins ,the leftover coriander leaves .

Service it HOT.