Pressure cooker coconut & turmeric pulao

This recipe for coconut & turmeric rice is similar to my vegetable pulao recipe I posted, just with the addition of some desiccated coconut and turmeric powder. The turmeric lends a lovely colour to the pulao and the coconut adds a fresh flavour which complements the vegetables and spices. This recipe serves 4. Serve with raita or as a side dish with a curry or dal. 

Ingredients

1 cup basmati rice (220g)

1.5 cups water (375ml)

1/2 cup desiccated coconut 

1 medium onion, finely chopped

Thumb size piece of ginger, crushed

2 cloves garlic, finely chopped

1 green chilli, finely chopped

1 medium sized potato, cut into small chunks

3 medium carrots (2 large), cut into small chunks

Around 15 french beans, cut into small chunks

Handful peas

Salt to taste

Vegetable oil

Optional to garnish: handful chopped coriander & cashew nuts

You’ll need these spices

3-4 green cardamom pods, bruised

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp fennel seeds

Handful curry leaves

4-5 cloves

1 tsp garam masala

1 heaped tsp turmeric 

Method

• In a pressure cooker on medium heat, add a little vegetable oil.
  
  
• Fry the cumin seeds, coriander seeds, fennel seeds, cloves and cardamom until fragrant.
  
  
• Add the onions and fry until lightly golden. Once golden, add the ginger, garlic, green chilli and curry leaves. Fry for two minutes to release the raw aroma. Add the turmeric and mix well.
  
  
• Tip in the chopped veggies and fry until they develop some colour. Add the garam masala and salt. Also add in the desiccated coconut. Mix well. (You may need to add a little more oil if the veggies stick to the pan).
  
  
• Add the rice and water. Mix well and bring to the boil. Boil for five minutes to soften the veggies.
  
  
• Seal the pressure cooker. Pressure cook for 1-2 whistles until the rice is done and the veggies are soft.
  
  
• Serve with raita or as a side dish with some tasty curries or dal.