My sister makes the perect 'thengapal pulav'. the first time I tried it, I think it came out pretty well...I made raita and kadai paneer with it..
(reposted for Padmaja's evnt)
2 cup basamati rice
1/2 cup coconut milk
2 1/2 cups water
1 tbsp sour curds
2 tsp ghee, 2 tsp oil
1 small onion cut long
2 cups assorted veggies cut long (carrot, beans, peas)
1 big elachi
1 inch cinnamon
1 tiny bit of anise star
1/2 tsp jeera
chopped coriander leaves for garnishing
salt to taste
1 green chilli, slit long
To Grind: 1 tsp dhaniya seeds, 1 green chilli, 1/2 inch ginger
If the rice is starchy soak for 1/2 hour prior to cooking.
Add ghee and oil in a kadai, splutter jeera. Grind dhaniya, ginger and green chilly to a fine paste. Add cinnamon, cloves, cardamom, anise star. Roast till the aroma unlocks. Add the ginger-dhaniya paste and roast. Add onions and roast till golden. Add the veggies, sufficient salt and roast till crisp. Boil water in a separate pan. Add the hot water, coconut milk and curds together. Add more salt if required. Stir once. Allow it to come to a boil.
Close and cook till done(the last step can also be done in a rice cooker ). Garnish with chopped coriander leaves.
The curd may separate in the hot water. Don't worry about it. It gives a lot of flavour to the dish.
This recipe goes to Lets go nuts event hosted by Padmaja Suresh of Sduc your Tastebuds