Kobbari Pulao (Coconut pulao) is a slight variation of Kobbari annam where green peas, Dalchini (Cinnamon), Cloves, Cashew nuts and raisins are added for extra taste. It's so delicious and worth to give a try.
Basmati Rice : 2 cups
Coconut milk : 4 cups
Green peas : 100 gm
Onion : 3 (2 for paste & 1 finely chopped for fry)
Green Chillies : 3 (Slitted)
Cinnamon (Dalchini) : 1 inch piece
Cloves : 6
Cashew nuts : 20 gms
Raisins : 20 gms
Bay leaves : 3
Coriander leaves for garnishing
Salt as per taste
Oil : 1 table spoon
Method for extracting coconut milk
Grate the coconut
Grind the grated coconut into paste by adding water
Take a vessel, place a thin clean cloth over it and pour the ground coconut paste above the cloth
Squeeze with hands to extract milk
2 cups of milk can be extracted from 1 coconut.
Add water to the ground paste to increase the amount of milk.
Wash the rice and keep aside
Grind 2 onions, cinnamon, cloves into smooth paste
Heat oil in a vessel add sliced onion, green chillies and fry till onion turns pink in color
Add ground onion, cinnamon, cloves paste and fry till the raw smell disappears
Add green peas and fry on slow flame for 3 minutes
Add cashew nuts and raisins fry for 1 more minutes
Add the washed rice, salt as per taste and mix well
Add 4 cups of coconut milk and cook till done.
Garnish with coriander leaves
Serve hot with Chicken curry and Dahi raita (Perugu pachadi)