1. Basmati Rice – 1 cup soaked for an hour
2. 4 pieces karela marinated in curd and salt overnight and to be washed in the morning to kill its bitterness.
3. Coriander powder – 1 tsp
4. Red chilli as per taste
5. Whole garam masala – 2 bay leaves, 2 cinnamon stick, 2 star anise.
6. Coconut milk – 1 cup or as per the taste
7. Curd ½ cup
8. 2 medium sized onions
9. 1 tsp shahi jeera
10. Ghee/Butter/Oil – 3 tbsp

To Grind:

1. Green Chilli 2 nos
2. Mint and coriander – 1 fist full
3. Garlic 6-8 cloves

Ginger  equal to garlic

1. Heat ghee/butter/oil in cooker and add whole garam masalas until splutter
2. Add finely sliced onions and sauté till good brown in color
3. Now add karelas and sauté for 5 minutes now add the ground paste and sauté until raw smell goes
4. Add red chilli and coriander powder and sauté for another 2-3 minutes.
5. Now add curd and coconut milk and continue sautéing for another 2-3 minutes.
6. Now add 1 cup water and give 1 whistle.
7. Pulao is ready. Serve it with raita of your choice