Perfect Coconut milk pulao for a party

 

Ingredients

Basmati rice : 15 cups - wash n keep aside for 1 hr ( for 15 cups rice you need 31.5 cups of liquid)

Coconut milk - 5 cans ( measure this can to see how many cups you have and rest you can use water)

Oil - 15 tbsp

Onion - 7 Medium chopped thin sliced and cut in half

Green chili - 32 cut in half

Ghee - 2-3 tbsp
Ginger garlic paste - 4 tsp
Mint - 1. 5 bunch chopped  ( 3 cups)

Tomato - 2 or 3 M - chopped big 
Coriander leaves - 1 bunch chopped ( 2 cups)

Salt - 5-6 tsp or to taste ( water should taste a little salty for pulao)

Water + coconut milk quantity for 15 cups rice  = 31 cups and add 1/2  cup extra if needed

Dry garam masala :  
Bay leaf - 7 leafs
Cinnamon - 1 inch - 10 pieces 

Cloves - 10

Green cardamom - 15

Black cardamom - 8

Mace - 2 big flowers

Bagara flower - 4 tsp

Star anise - 6

Pepper seeds - 1 tsp

Pepper powder - 1tsp

marati moggu - 3 small 

Shahi jeera - 2 tbsp

Rice cooker Method :

1. Heat oil in a cooker pan and add ingredients under dry garam masala, and fry for 2 mins.
2. Now add Onion and green chili and fry till the onion is light brown color.
3. Now add ginger garlic paste, fry for a min.
4. Now add mint and fry well for few mins

5. Now add tomato and cook for tomato half done.

6. Now add rice and coriander leaves and fry for a min
7. Now add coconut milk plus water and mix well

8. Now add coriander leaves and salt and mix well
9. Now transfer cooker pan in rice cooker and click cooking mode. 

10. Now once done, remove the plug as soon as it goes to warm mode.

11. Open the lid and transfer the rice to the serving dish and enjoy.