Spiced Coconut Rava Pulao Recipe

About this recipe

Spiced Coconut Rava Pulao is a fragrant and wholesome dish perfect for a family breakfast. This vegetarian recipe combines roasted semolina (rava) with aromatic spices, fresh vegetables, and creamy coconut milk, creating a balanced meal with moderate heat and rich flavors. The dish is lightly spiced to suit a medium spice level, while the addition of green peas and carrots enhances its nutritional value. Garnished with fresh coriander, it offers a hearty and satisfying start to the day.

Ingredients

• 500 g Suji
• 200 ml Ghee
• 500 g Onion
• 250 g Carrot
• 200Ml Kara Coconut Milk Classic (200ml)
• 500 g Tomato - Hybrid
• 100 g Coriander Leaves
• 100 g Curry Leaves
• 50g Everest Garam Masala
• - Green Peas
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Dry roast the rava in a pan on medium heat until it turns aromatic and slightly golden. Remove from heat and set aside.
2. 2. Heat ghee in a large pan, add cumin seeds, mustard seeds, and curry leaves, and sauté for 30 seconds until aromatic.
3. 3. Add the chopped onion and sauté until translucent, then stir in the diced carrots, green peas, and tomatoes. Cook for 3-4 minutes.
4. 4. Sprinkle turmeric powder, red chili powder, and salt, mixing well to coat the vegetables with spices.
5. 5. Pour in the coconut milk and bring the mixture to a gentle boil. Add garam masala for enhanced flavor.
6. 6. Gradually add the roasted rava while stirring continuously to prevent lumps, and cook on low heat until the mixture thickens.
7. 7. Garnish with chopped coriander leaves and serve warm.