Coconut Milk Pulao / Thengai Pal Sadham

HI Friends, this week I bring to your kitchen a very flavorful rice recipe. Coconut milk Pulao is a well-known dish. The coconut aroma and flavor along with the fragrant spices does make this pulao different from the regular. This dish which is very mild with sweetish flavor & is accompanied with a side dish to make it complete. I’ll quickly whip up a mixed veggie Raita and call it day – no other sides needed! Try this for your next dinner party and watch your guests swoon over the aroma and flavor.

How to make Coconut milk pulao

   

Cuisine     :                   Kerala

Preparation Time           5 Minutes

Soaking Time                20 Minutes

Cooking Time                20 Minutes

Servings                       4 nos

Ingredients:

Basmati Rice                 2 Cups

Ghee                            2 Table spoons

Coconut Milk                 2 cups

Water                          ½  cup

Turmeric  Powder          ½ Teaspoon

Salt                              To Taste

  

To Temper

Ghee                           2 Table spoons

Bay Leaves                  1 no.

Cinnamon sticks           1 nos.

Cardamom                   3 no.

Cloves                         4 nos.

Star  Anise                  1 nos

To Be Grind:

Mint Leaves                 20 nos.

Coriander Leaves         1 bunch

Green Chilies               5 no.

Grated Ginger              1 Tablespoon.

For Garnish

Fried Cashew nuts        2 Tablespoon

Fried Raisins                2 Tablespoon

Few Chopped Mint and Coriander leaves

Method:

•  Wash and Soak Basmati rice for 15 minutes. After 15 minutes drain the water and keep aside.
• Grind together Mint leaves, Coriander leaves,  green chillies and grated Ginger. Keep aside.
• Take a pressure cooker and add Ghee. When ghee is warm, add the spices -  Bay Leaves,Cinnamon, cloves , Green cardamom and star anise.. Fry for 30 seconds.

• Then add the  rice , saute for 2 minutes . Then add the grinded masala paste and again saute it for 2 minutes, Make sure it doesn't stick to the bottom.
• Now add the Coconut Milk , water, Turmeric powder  and salt. Mix it well.

• When the water comes to boil close the pressure cooker and cook for 15 minutes on a low flame.
• Open the lid and  mix it gently, without  breaking the rice  using fork.
• Garnish with fried cashews, raisins and  Coriander& Mint leaves.
• Serve hot with Raita.

Notes:  

• Here I used tinned coconut milk. Instead of tinned coconut milk, you can use freshly ground coconut milk.
• Use the Branded Basmati Rice. If you use old Basmati rice,  add 1:2 water. If you use new basmati rice add 1: 1 ½ water.

Coconut Milk Rice