Vegetable - Coconut Rice

I prefer the addition of coconut milk in pulao preparations because of the mild sweetness and richness it imparts to the dish. Today's post happens to be one such recipe ~ one pot meal using fragrant Basmati rice and flavorful coconut milk. I have used capsicum, corn, potato and carrots but any other vegetables can be substituted. Also green chillies can replace chili powder. 

Ingredients for 4 - 6 servings:
1.5 cups Basmati rice
1 Tbsp oil
1 tsp cumin seeds
1 onion, chopped
2 tomatoes, chopped (I used 3 Tbsp tomato paste just because I had to finish it.)
2 cups chopped vegetables (I used capsicum, potato, carrot and corn.)
Salt and chili powder to taste
1/2 - 1 tsp garam masala
1.5 coconut milk + 1.5 cup water

The cooking part:
* Wash the rice in several changes of water and drain.
* Heat the oil in a kadai or a pan. Add cumin seeds and when they start to turn brownish, add onions. Fry them until translucent and then add tomatoes. Keep cooking until they turn mush. Next add the veggies, salt, chili powder, garam masala and sauté for a couple of minutes more. Then add the rice and fry for a minute or so. Then add the coconut milk and water. Stir once and cook covered until done, about 20 - 25 minutes.

Serve with plain yogurt or raita.

This goes to Design a Menu - 3 event hosted by Harini.

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