Method

Prepare the chutney paste:
In a grinder, add ginger, garlic, green chilies, mint leaves, and cilantro. Grind into a coarse mix. Add freshly grated coconut and a splash of water, and blend to a smooth paste.

Start cooking:
Heat oil in a pressure cooker. Once hot, add bay leaf, cinnamon stick, star anise, black and green cardamoms, and javitri. Let them sizzle for a minute.

Saute:
Add cumin seeds and hing. Then add onions and sauté until golden.

Mix everything:
Add the chutney paste, turmeric, salt, and washed basmati rice. Stir to coat everything evenly.

Cook the pulao:
Pour in the coconut milk and water. Mix well. Close the lid and cook for 2–3 whistles on medium heat.

Fluff and serve:
Once pressure releases, gently fluff the rice. Serve hot with your favorite curry or enjoy it as is!

Recipe Notes:

• Use freshly grated coconut for the best flavor and texture.

• You can make this an allergy-friendly instant pot recipe by using the "rice" mode.

• Adjust green chilies to suit your spice level – or use fewer for kids.

• Add vegetables like green peas or carrots to enhance the nutrition.

• For a festive touch, garnish with a few fried onions or fresh mint.