Coconut Walnut Pulao

Whether you're hosting a dinner party or simply craving a comforting meal, this Coconut Walnut Pulao is sure to impress. The combination of tender coconut and crunchy walnuts adds a unique twist to this traditional rice dish. Coconuts are known for their high nutritional value, packed with essential vitamins, minerals, and healthy fats. Walnuts, on the other hand, are a great source of omega-3 fatty acids, which are beneficial for brain health. So, you can indulge in this flavourful dish guilt-free, knowing that you're nourishing your mind and body.

Serves

Time

30 minutes

Recipe By

Chef Harpal Singh Sokhi

Ingredients

1 cup basmati rice
2 bay leaves
1.5 cup + for garnishing, grated coconut
1 tbsp ghee
1/4 tsp asafoetida
1 tsp urad dal
1 tsp chana dal
1 tsp cumin seeds
1/2 tsp mustard seeds
2 whole red chillies
8-10 curry leaves
1 tsp ginger, chopped
2 green chillies
1/2 cup + for garnish California walnuts, crushed
Salt to taste
Water as required

Method

1. Wash the basmati rice clean.

2. In a wide pot, add enough water to cook the rice.

3. Add salt, bay leaf and basmati rice, stir well and cook the rice until it’s 3⁄4 done.

4. Strain the rice and keep it aside.

5. Heat ghee in a kadai, add asafoetida, urad dal, chana dal, cumin seeds, mustard seeds, red chillies and curry leaves, mix well and sauté for 2 minutes on medium flame.

6. Add ginger, green chillies and walnuts, mix well and cook for 1 minute.

7. Now add grated coconut, mix well and sauté for 2-3 minutes.

8. Add rice, mix well and toss for 1 minute.

9. Transfer to a serving bowl, garnish with brown onions, walnuts and coriander leaves and serve.