Preparation time: 40 minutes
2 cups Basmati Rice
1 cup Coconut milk
1/2 cup chopped Onions
1/3 cup chopped Carrots 1/3 cup
1 cup Potatoes cubed(1/2 inch cube)
1/4 cup Cashews split in half
6 green chili
1/2 teaspoon pulao masala
1 cup spinach puree(blanch in water an grind with green chili)
1 tablespoon Oil
Salt to taste
1.In a Rice cooker wash and drain the rice and add the coconut milk and 3 cups of water and salt and switch on the cooker.
2.In a Pan add the oil and add all the vegetables and saute until slightly tender.
3.Transfer the vegetables to the rice cooker, the spinach puree, pulao masala and mix. At this point your liquid in rice cooker would have been warm and you can taste to check for salt,and add if more is needed, the water needs to be a tad bit salty because the vegetables absorb it and it normalizes after cooking. Close the rice cooker lid and let it cook all the way through.
If you are looking for a pulao to be eaten on its own without a curry you can always add more green chilies and pulao masala and taste the liquid to check for the taste.
You can also add some fried paneer,it will go perfectly well with the rice.
Tried this, replaced coconut milk with coconut powder since didn't have it! Turned out good.