Pulao with Sprouted Basmati Rice, Coconut Milk and Vegetables

Name: Pulao with Sprouted Basmati Rice, Coconut Milk and Vegetables
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1/2 cup sprouted Brown Basmati rice; 1 cup coconut milk; 2 c carrots plus green peas, fresh or frozen; 2 tablespoons butter; 10 Cloves; 1 Star Anise; 1 inch Cinnamon stick; 1 bay leaf; 10 black cardamom; 1 tsp cumin seeds; 1/4 tsp turmeric powder; 2 Green chilies, chopped; 1 tsp grated peeled ginger; 1/4 tsp saffron; 1/4 tsp grated nutmeg; 20 Cashew; 1/2 tsp Saffron; required salt

Lakshmi Sridharan Ph D @cook_19872338

USA

Nutritious pilaf with spices, veggies, coconut milk, sprouted brown basmati rice .
Coconut milk offers potential benefits for heart health, weight management, immunity, and brain function, largely due to its medium-chain triglycerides (MCTs) and essential nutrients.
Sprouted brown basmati rice is a nutrient-dense whole grain that combines the low glycemic index and heart-healthy properties of brown basmati with the enhanced nutrient profile from the sprouting process. Has higher levels of magnesium, potassium, zinc, vitamin E, B vitamins, and antioxidants , Spices such as cinnamon, black cardamom, nutmeg , cloves and saffron in addition to enhancing the aroma , boost over all health. #CA26 #coconut milk

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30 mins

6 servings

1/2 cupsprouted Brown Basmati rice
1 cupcoconut milk
2 ccarrots plus green peas, fresh or frozen
2 tablespoonsbutter
10Cloves
1Star Anise
1 inchCinnamon stick
1bay leaf
10black cardamom
1 tspcumin seeds
1/4 tspturmeric powder
2Green chilies, chopped
1 tspgrated peeled ginger
1/4 tspsaffron
1/4 tspgrated nutmeg
20Cashew
1/2 tspSaffron
requiredsalt

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Steps

30 mins

1

Collect the necessary ingredients. Place near the cooking area
2

Collect necessary ingredients
3

Soak Basmati rice in a bowl with plenty of water for a couple of hours. Drain. Transfer to rice cooker. In a saucepan melt butter over medium low heat, fry the spices except saffron until aromatic. Transfer them to the cooker. Add 1c coconut milk, 2c of water,and stir in saffron, grated ginger, chopped green chilies. Salt to taste. Stir in grated nutmeg.
4

Add veggies fresh or frozen carrot plus green peas. I used frozen veggies. Mix them all. Close the cooker.Turn on the cooker. Cooker turns off automatically when rice is cooked
5

Transfer the cooked pulao to a serving bowl.I roasted the cashews in microwave. Garnish with roasted cashews. You may serve with raita, chips or papads. Enjoy

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Lakshmi Sridharan Ph D @cook_19872338

on June 02, 2026 21:14

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography