Coconut Milk Vegetable Pulao

Steps

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1. 1
   Heat a little oil and ghee in a pan, then add the whole spices and sauté until fragrant.
   ▶ ≈0:14
2. 2
   Add ginger, garlic, and green chili, and sauté until the garlic changes color slightly.
   ▶ ≈0:22
3. 3
   Add the onion and sauté until golden brown, which enhances the pulao's flavor.
   ▶ ≈0:34
4. 4
   Add the chopped vegetables (beans, carrot, capsicum, peas, and potato); feel free to use your favorite vegetables.
   ▶ ≈0:40
5. 5
   Add turmeric powder, garam masala, and salt, then stir-fry on high heat so the vegetables stay crisp.
   ▶ ≈0:46
6. 6
   Add yogurt, coriander, and mint leaves — the yogurt gives the pulao a rich, balanced flavor.
   ▶ ≈1:00
7. 7
   Keep mixing and cooking until the yogurt is fully blended in and a little oil starts to separate from the spices, deepening the flavor.
   ▶ ≈1:06
8. 8
   Add the soaked basmati rice, then pour in water and coconut milk, and gently mix.
   ▶ ≈1:14
9. 9
   Coconut milk is the secret ingredient here, giving the pulao a restaurant-style taste, aroma, and texture.
   ▶ ≈1:24
10. 10
    Once the water comes to a boil, cover and cook on low heat for about 20 minutes until done.
    ▶ ≈1:34