Golden Lentil & Coconut Pulao Recipe

About this recipe

A fragrant one-pot dish blending protein-rich lentils with aromatic spices, fluffy rice, and creamy coconut milk, perfect for a satisfying lunch.

Ingredients

• 100 g Coriander Leaves
• 500g Organic Tattva Raw Peanuts / Groundnuts 500 G
• - Chilli Green 100 G
• 100 g Garlic
• 200 g Paneer
• 250 g Cucumber
• 500 g Tomato - Hybrid
• 500 g Onion
• 1 l Refined Soyabean Oil
• 50 g Black Pepper
• 200 g Table Salt
• 1 kg Basmati Rice
• 200 ml Coconut Milk
• 100 g Jeera
• 50 g Cloves
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• - Bay Leaf
• 250g Green Chilli
• 20 g Turmeric Powder
• 100 g Salt
• - Coriander Powder
• 1pc Watermelon

Instructions

1. 1. Rinse the rice and moong dal thoroughly under cold water and set aside.
2. 2. Heat vegetable oil in a heavy-bottomed pan over medium heat and add cumin seeds, cloves, cinnamon stick, and bay leaf.
3. 3. Once the spices sizzle, add chopped green chilies and sauté for 30 seconds.
4. 4. Stir in the turmeric powder and rinsed rice and lentils, mixing well to coat them with the spices.
5. 5. Pour in the coconut milk and water, then season with salt, stirring gently to combine.
6. 6. Bring the mixture to a boil, then reduce the heat to low and cover the pan with a tight-fitting lid.
7. 7. Simmer for 20 minutes or until the rice and lentils are tender and the liquid is fully absorbed.
8. 8. Turn off the heat and let the pulao rest, covered, for 5 minutes to allow flavors to meld.
9. 9. Fluff the rice gently with a fork and garnish with freshly chopped coriander leaves.
10. 10. Serve the golden lentil & coconut pulao warm and enjoy its creamy, aromatic flavors.