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
add 12 cashews and roast to golden brown.
2
further add 1 onion, 1 tsp ginger garlic paste, 1 chilli and saute until raw aroma disappears.
3
additionally, add 1 carrot, 5 beans and 2 tbsp peas
4
saute for a minute without overcooking veggies.
5
now add 2 cup coconut milk and mix well
6
further, add 1 cup basmati rice and ½ tsp salt.
7
cover and pressure cook for 2 whistles on medium flame.
8
now add 2 tbsp coriander leaves and mix well.
9
finally, enjoy coconut milk pulao with biryani gravy.
10