BUTTERFLY PEA FLOWER PULAO
300 gm vegetarian chicken,sliced into 2 if very big pieces
11/2 cup basmathi rice,soaked for ½ hour
10 dried butterfly pea flowers, soaked in 3 cups boiling water for 2-3 hours. Drain the and keep the water. Pick fresh flowers and sun dry them for 3-4 days.
2-3 green chilis,sliced finely
2-3 medium tomatoes, chopped
2 medium onion,sliced finely
½ cup thick coconut milk
3 cups butter pea flour water
Salt to taste
Aji no moto to taste,if you like
2 tbsp ginger paste
2 tbsp garlic paste
2 stick cinnamon*
2 bay leaves*
4 tbsp ghee
Cashewnuts and raisin for garnishing.
1. Heat ghee and fry * then add in the onions and fry till it turn into light brown add in the chili and the garlic/ginger paste and fry till the raw smell disappear.
2. Add in the tomato and mix well. Add in the vegetarian chicken and let it cook. Add in the rice,salt,aji no moto if use, coconut and water mix well.
3. Pour this into a rice cooker and cook till done. Serve with any vegetarian curry you like.