Simple Way to Prepare Favorite Coconut Milk Pulao with Soya fry
Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Recipe of Homemade Coconut Milk Pulao with Soya fry. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Coconut Milk Pulao with Soya fry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coconut Milk Pulao with Soya fry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Coconut Milk Pulao with Soya fry is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Coconut Milk Pulao with Soya fry estimated approx 30-40 mins.
To get started with this recipe, we have to first prepare a few ingredients. You can have Coconut Milk Pulao with Soya fry using 34 ingredients and 11 steps. Here is how you can achieve it.
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This thali is a simple but hearty one that I make when I’m out of time or working on weekends. It’s so flavourful and soothing that I call it my Saturday comfort meal. Do try this recipe!
Happy Cooking!
Ingredients and spices that need to be Take to make Coconut Milk Pulao with Soya fry:
- For the Pulao:-
- 1 cup basmati rice soaked for 10 mins
- 1/2 cup carrots chopped
- 1/2 cup green beans chopped
- 1/2 cup potatoes chopped
- 5 green chillies split vertically
- 1 tsp ginger garlic paste
- 1/2 cup onions chopped
- handful Coriander chopped
- 1/2 tsp turmeric powder
- 1 cup grated coconut
- as required Water
- as required Oil
- 1 bay leaf
- 3 cinnamon sticks
- 4 cloves
- 3 cardamoms
- 2 star anise
- to taste Salt
- Soya fry
- 1 cup soya chunks soaked for 30 mins
- 1/2 cup tomato purée
- 2 green chillies paste
- 1/3 cup onions chopped fine
- 1 tsp mustard seeds
- 1/2 tsp ginger garlic paste
- 1/4 tsp garam masala
- 1 tsp red chilli powder
- 1/2 tsp coriander powder
- 1 tsp Coriander to garnish
- as required Oil
- as required Water
- to taste Salt
- as required Pepper
Instructions to make Coconut Milk Pulao with Soya fry
- For the Pulao first. In a cooker, pour some oil and fry the bay leaf, cinnamon stick, star anise, cardamoms and cloves till it sputters.
- Next add the ginger garlic paste and green chillies. Fry till it releases aroma.
- Add the onions and fry till it becomes translucent. Cover and cook for 2 mins on medium high flame until all the contents become mushy.
- Now add the carrots, beans and potatoes. Add all the spice powders as in ingredients. Cover and cook on low to medium flame till the veggies are half cooked. Don’t mash them too much.
- Add the pre soaked basmati rice to cooker. Add 1/2 cup water. Cover and cook for 2 whistles or until rice is al dente and not too mashed.
- In a bowl of water boil the grated coconut till it turns milky and aromat. Remove from flame and drain In a container. Pour this freshly made coconut milk with the rice in the cooker. Mix gently without breaking rice.
- You can garnish with coriander leaves and fried onions (optional).
- Next to make the soya fry. In a pan with oil, add mustard seeds fry till they pop.
- Add ginger garlic paste and red chilli paste and fry till aromat. Then add the onions and fry till it browns.
- Then add the tomato purée along with the other spice powders. Add a little water. Cover lid and cook till soya becomes soft and raw smell of chilli powder leaves.
- Garnish with coriander. Serve hot coconut milk Pulao with soya fry, onion raita and chakli or pappad.
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