Tomato – Coconut Pulao

Ingredients	For 4	For 100
Pulo rice	500gms	11kg
Tomatoes	500gms	12.5kg
Coconut	½	12
Salt	to taste	80 – 100gms
Cloves, cinnamon, pepper, bayleaf	2 – 3gms	15gms
Fat	50gms	1.25kg

Pick, wash and drain rice. Grate coconut and extract coconut milk, using hot water. Blanch tomatoes. Peel skin. Mash and mix with coconut milk. Heat the fat. Fry spices. Add rice and fry. Add coconut milk mixed with tomatoes and salt. (Liquid should be approximately twice the amount of rice). Cook till rice is tender and dry. Serve hot.

Note: tuna pulao can be made by following the same recipe adding a tin of flaked tuna when rice is ready done. Stir using handle of a spoon. Cover and finish off in the oven.