Certainly! 🥥🍅 Let’s dive into the delectable world of Coconut Tomato Pulao, a tantalizing rice dish infused with the exotic flavors of coconut milk, tangy tomatoes, and aromatic spices. With just a handful of ingredients and simple steps, you can whip up this flavorful dish that’s sure to impress your taste buds and leave you craving for more!
Coconut Tomato Pulao
Description: Indulge in the creamy goodness of Coconut Tomato Pulao, a delightful fusion of coconut and tomatoes, perfectly complemented by fragrant spices. This vegan-friendly dish is ideal for a quick and satisfying meal, bursting with flavors from the East.
Ingredients:
- 2 cups of rice
- 2 cups of coconut milk
- 1 large onion, sliced
- 1-inch piece of ginger, finely chopped
- 2 ripe tomatoes, diced
- 1 bay leaf
- 4 cloves
- 1 cinnamon stick
- 1 onion, thinly sliced (for garnish)
- 1/2 teaspoon turmeric powder
- 1 teaspoon freshly ground black pepper
- 12 cashews
- Salt to taste
Nutritional Information (per serving):
- Calories: 756.5
- Fat: 40.7g
- Saturated Fat: 23.8g
- Cholesterol: 0mg
- Sodium: 51.5mg
- Carbohydrates: 90.2g
- Fiber: 3.4g
- Sugar: 4.2g
- Protein: 10.7g
Cooking Instructions:
| Step | Description |
|---|---|
| 1 | In a large skillet or frying pan, heat oil over medium heat. Add the thinly sliced onions and fry until they turn crispy and golden brown. Once done, remove the fried onions from the pan and set them aside for garnishing later. |
| 2 | In the same skillet, heat some more oil. Add the bay leaf, cloves, and cinnamon stick, allowing them to sizzle and release their aroma. |
| 3 | Stir in the chopped onions and ginger, sautéing until they turn translucent and fragrant. |
| 4 | Add the diced tomatoes to the pan and cook for about 5 minutes, until they soften and release their juices. |
| 5 | Sprinkle in the turmeric powder and freshly ground black pepper, stirring well to combine with the onion-tomato mixture. |
| 6 | Now, add the rice to the skillet, along with a pinch of salt, stirring gently to coat the grains with the flavorful mixture. |
| 7 | Pour in the creamy coconut milk, allowing it to gently simmer and infuse the rice with its rich flavor. |
| 8 | Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and let the rice cook slowly until tender and all the liquid is absorbed, about 20-25 minutes. |
| 9 | While the rice is cooking, lightly toast the cashews in a separate pan until they turn golden brown and fragrant. Set aside for garnishing. |
| 10 | Once the rice is cooked, fluff it gently with a fork and transfer it to a serving dish. |
| 11 | Garnish the Coconut Tomato Pulao with the reserved fried onion rings and toasted cashews, adding a delightful crunch and visual appeal. |
| 12 | Serve hot and enjoy the irresistible blend of flavors in this Coconut Tomato Pulao, perfect for any occasion! |
Whether you’re craving a comforting weeknight meal or planning a festive feast, this Coconut Tomato Pulao is sure to delight your palate with its aromatic spices and creamy coconut goodness. Try it today and savor the exotic flavors of the East in every bite! 🌴🍅
