Wash Basmati rice in several changes of water until the water runs clear, strain and soak in plenty of water for about 20 minutes.
Separate curry leaves from the stalks, wash in plenty of water until clean and strain to remove excess water. Keep aside.
TO MAKE THE CURRY LEAVES MASALA:
Heat oil in a medium sized saucepan or kadai and once hot, add the dry spices; jeera, coriander, chana dal and chillies. Saute on medium heat, stirring constantly until light brown.
Add curry leaves and continue to fry until it is slightly wilted. Stir in the grated coconut and saute, stirring often until light brown and the curry leaves are crisp; about 2 minutes.
Remove from heat, let cool and make a fine paste with a little water in a blender. Keep aside.
TO MAKE THE CURRY LEAVES PULAO:
Heat a pressure pan with oil and once hot, add jeera and cloves. Saute on medium low heat until slightly aromat; a few seconds.
Stir in the washed and drained rice and fry on medium heat, stirring constantly until most of the moisture is gone and each grain of rice glistens.
Stir in the curry leaves masala paste; mix well.
Add 1 ¼ teaspoons salt and 3 ½ cups water or 3 cups depending upon the quality of rice; mix well to combine. Cook on high. After first whistle, lower heat to medium low and cook for 7 to 8 minutes. Remove from heat and let cool to allow the pressure to drop naturally. Keep aside for 5 to 7 minutes.
Open the pressure pan, fluff up the rice gently with a fork, taking care not to break the rice grains.
TO PREPARE THE TEMPERING:
Heat oil in a small saucepan and once hot, add mustard seeds. As soon as they start to pop and crackle, add cashew and peanuts and fry on medium heat, stirring often until light golden and crisp.
Stir in curry leaves and hing powder and add this seasoning to the pulao.
Mix in the seasoning gently into the pulao, taking care to maintain the long grains of the rice.
Serve spicy, healthy, no, onion-no,garlic, curry leaves pulao alongside a cooling raitha (vegans can use coconut yogurt), salad and some poppadums or potato chips.
Recipe Notes
Use only fresh curry leaves to make the masala paste.
Adjust spice amounts according to taste.
Quantity of water can vary depending upon quality of rice.
For more flavor, nutrition and texture, feel free to include your favorite veggies like carrots, peas, green beans or even potatoes.
Vegans can avoid the raita or use coconut yogurt instead.
