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Explore Tender Coconut Pulao Recipe | UNIQUE & EASY Veg Pulao | नारियल की मलाई का पुलाओ | Chef Sanjyot Keer with 180,830 views, 1,388 likes, and 70 comments. Experience the impact of this video content that has captured audience attention.

This is one of those pulaos that will really surprise you with its flavour. The rice and vegetables are cooked in fresh coconut milk, and what makes it even more special is the generous amount of tender coconut malai pieces that go into it. You get that lovely, fresh bite of coconut in every mouthful, and trust me, it tastes absolutely incredible! One of my favourite veg pulaos, and I really think you should give this one a try. The full written recipe is in the description below. Happy Cooking! ❤️ You can get the BLP 2.0 at an exclusive price for a limited time, so make the most of it! 🥰🚀 The link is mentioned below. 🛒 Buy on Amazon: https://amzn.in/d/00oVb9g Full writtten recipe - Tender Coconut Pulao Prep Time: 15-20 minutes Cooking Time: 20-25 minutes Serving: 3–4 people Ingredients: Rice JEERAKASALA RICE | जीरकशाला चावल 1 CUP WATER | पानी AS REQUIRED Veggie Prep CARROT | गाजर 1 MEDIUM SIZED FRENCH BEANS | फ्रेंच बीन्स 7–8 NOS. ONION | प्याज़ 1 MEDIUM SIZED GREEN PEAS | हरी मटर 1/3 CUP GREEN CHILLI | हरी मिर्च 2–3 NOS. TENDER COCONUT MALAI | कच्चे नारियल की मलाई 100 GRAMS Coconut Milk FRESH COCONUT | ताज़ा नारियल 1/2 CUP (DICED) WATER | पानी 2 CUPS Cooking GHEE | घी 2 TBSP CASHEW | काजू 8–10 NOS. RAISINS | किशमिश 10–15 NOS. CUMIN SEEDS | जीरा 1/4 TSP FENNEL SEEDS | सौंफ 1/2 TSP CLOVES | लौंग 3 NOS. CINNAMON | दालचीनी 1/2 INCH GREEN CARDAMOM | हरी इलायची 3 NOS. CURRY LEAVES | कड़ी पत्ता A HANDFUL SALT | नमक A LARGE PINCH COCONUT MILK | नारियल का दूध 2 CUPS SUGAR | शक्कर A LARGE PINCH Finish LEMON JUICE | नींबू का रस 1 TSP FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Method: Let's start by soaking the rice. I have used Jeerakasala rice, but you can use any short-grain variety. Take a sieve and a bowl, and wash the rice well until the water runs clear. Set it aside to soak. By the time it soaks, we can do the rest of the prep. Now for the veggies, start with the carrot. Trim the top and bottom, peel it, and cut it into lengthwise quarters. Then cut these into thick strips and dice them. Next, take the French beans and hold them together so you can trim the top and bottom in one go. Trim the other side the same way. Dice the beans just like the carrot. Cut the onion in half through the middle, then slice it into medium-thick slices. Open up the layers as well. Slit the green chillies after cutting off their tops. Keep the green peas ready alongside. That's all for the veggie prep. Now let's make coconut milk. Take a blender jar and add the diced fresh coconut along with the water. Blend it well. Place a sieve over a bowl and cover it with a muslin cloth. Pour in the blended coconut and squeeze it well to get out all the coconut milk. You will see only the coconut residue is left behind. For the tender coconut, take the malai and cut it into pieces. Keep it thick, not thin. Take a flat pan and heat it well. Add the ghee and let it get hot, then lower the flame and add the cashews. Fry them on low flame until golden brown. As soon as they reach a golden colour, strain them out into a bowl. In the same ghee, add the raisins and cook them for just a few seconds, as they brown very quickly. Strain them into the same bowl. These go on top at the end. In the same ghee, add the cumin seeds, fennel seeds, cloves, cinnamon, and green cardamom and let them crackle. Add the curry leaves and the sliced onions, and stir. Cook on medium flame until the onions turn light golden brown. Now add the carrot, beans, peas, and a large pinch of salt. Cook for 1–2 minutes. Add the soaked rice and green chillies. Stir gently with light hands, just enough to coat the rice with the ghee. Add the coconut milk, then stir. Taste and adjust the salt, then add a large pinch of sugar and taste again. Cook until it comes to a simmer. By the time it simmers, take a clean cloth and cover the lid with it. Place the lid on the pan and cook on the lowest flame for 12 minutes. After 12–15 minutes, open the lid and check with the back of a spoon. There should be no water left at the bottom. At this stage, switch off the flame, cover the pan, and let the pulao rest for 10–15 minutes. After resting, open the lid and add the lemon juice, the fried cashews and raisins, and the tender coconut malai. Fluff the pulao gently with a fork. Finally, add the chopped fresh coriander and mix lightly. Our delicious Tender Coconut Pulao is ready. #YFL #SanjyotKeer #coconutpulao #vegpulao Follow Your Food Lab on: https://www.instagram.com/yourfoodlab/ https://www.facebook.com/yourfoodlab/ Follow my personal handles here: (Chef Sanjyot Keer) https://www.instagram.com/sanjyotkeer/ https://www.facebook.com/sanjyotkeerofficial/ https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 Soaking Rice 1:36 Vegetable Prep 2:05 Making Coconut Milk 3:30 Cooking Process 5:34 Cutting Tender Coconut 8:48 How to Check the Pulao 9:34 Final Process 10:34 Plating 11:18 Outro 12:07

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