Kothamalli Pulav ( கொத்தமல்லி pulav )

• Soak 1 1/4 cup of rice in equal measure of waterWhile it is soaking prepare the veges/ingredients for the pulav
• Peel about 10 pearl onions (if pearl onions are not available, go with regular red onions - about 1/2 of a medium onion - chop into wide long pieces)
• Chop 1/2 cup of beans, 10 baby carrots into bite size pieces
• Grind 3 garlic pods, 1 inch of ginger, 1 handful of cilantro leaves, 1 green chilly into a fine paste
• Heat 5 tsp of oil in a non-stick pan
• When oil is hot enough, season it with 5 cloves, 2 small cinnamon sticks, 2 bay leaves, 2 cardomoms
• Add the ginger-garlic-cilantro-chilly paste and saute on low flame until the green color turns dark green - but do not burn/char the paste. This step is key - saute well otherwise the leaves will infuse the raw smell into the pulav
• Add the pearl onions and saute until they turn translucent
• Add 2 green chillies slit lengthwise
• Add the vegetables and saute them too for 5 mins
• Add salt per taste
• You may add beetroot too but if adding chop just 1 beets into big pieces and wash once and then add. Otherwise the pulav will be red in color.
• Add 1/2 cup of cilantro leaves (do not grind these)
• Saute well until leaves wilt
• Add 1/2 tsp of any briyani masala (I use Priya Briyani Powder) and stir well
• Add 1 cube of  frozen coconut milk
• Add 1 1/2 cup of water and stir until the milk cube melts
• Add the soaked rice without draining the water
• Stir once and adjust the salt
• Cover the pan with a tight glass lid and cook on medium heat for about 10 minutes
• Do not open the lid at any time. The water will evaporate and craters will form and that is the indication that the rice is 90% done
• Turn down the heat to the lowest possible flame and simmer it for another 10 mins with the lid still closed
• Turn off the stove and leave the pan on the same burner for another 5 mins
• A nice flavor will announce that the pulav is ready to be served
• Serve it hot with Raita