CUMIN - 1 TSP

firstly, in a cooker heat 2 tbsp oil and saute 1 tsp cumin, 2 pods cardamom, 1 inch cinnamon stick, 4 cloves, ½ tsp fennel and 1 bay leaf.

1

CASHEW - 12

add 12 cashews and roast to golden brown.

2

ONION - 1 SLICED

further add 1 onion, 1 tsp ginger garlic paste, 1 chilli and saute until raw aroma disappears

3

CARROT -1 CHOPPED

additionally, add 1 carrot, 5 beans and 2 tbsp peas.

4

SAUTE WELL

saute for a minute without overcooking veggies

5

COCONUT MILK - 2 CUP

now add 2 cup coconut milk and mix well

6

BASMATHI RICE - 1 CUP

further, add 1 cup basmati rice and ½ tsp salt

7

TWO WHISTLES

cover and pressure cook for 2 whistles on medium flame.

8

CORIANDER - 2 TBSP

now add 2 tbsp coriander leaves and mix well.

9

READY TO EAT

finally, enjoy coconut milk pulao with biryani gravy

10