Jain-Style Sweet Potato And Coconut Pulao Recipe

About this recipe

A flavorful, aromatic Maharashtrian Jain-style pulao made with sweet potatoes, coconut milk, and fragrant spices, perfect for dinner with a balanced nutrition profile.

Ingredients

• 250 ml Coconut Milk
• 100G Cashews
• 150 Gms Cloves
• 1 kg Basmati Rice
• 500 g Ghee
• 200 g Green Peas
• 250g Green Chilli
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 10G Salt
• 500 G Sugar
• 250g Coriander

Instructions

1. Step 1: Heat ghee in a deep pan or kadai over medium heat. Add cumin seeds, cloves, cinnamon stick, and cardamom pods. Sauté for a minute until aromatic.
2. Step 2: Add slit green chilies and diced sweet potatoes. Stir well and cook for 2-3 minutes.
3. Step 3: Add the soaked and drained basmati rice to the pan. Mix gently to coat the rice with the ghee and spices.
4. Step 4: Pour in the coconut milk and 1.5 cups of water. Add salt and sugar if desired. Stir gently.
5. Step 5: Add green peas and roasted cashews. Cover the pan with a lid and simmer on low heat for 15-20 minutes, or until the rice is cooked and fluffy.
6. Step 6: Once cooked, turn off the heat and let the pulao sit covered for 5 minutes.
7. Step 7: Garnish with freshly chopped coriander leaves and serve warm.