Coconut Milk Pulao:
This mildly spiced and aromatic coconut milk rice is a perfect tiffin box recipe that is simple and easy to make in under thirty minutes! Loaded with fresh green peas and ghee-roasted cashews with each bite makes it a delicious meal all by itself.
Ingredients
- 3 tablespoons ghee, divided
- 1 bay leaf
- 1/2” cinnamon stick
- 3 cloves
- 1 star anise
- 2 to 3 green cardamom
- 2 tablespoon broken cashews
- ½ cup peas
- ¾ cup thick coconut milk
- ½ cup water
- ½ teaspoon black pepper, coarsely crushed
- ¼ teaspoon ginger powder
- ¼ teaspoon fennel powder
- 1 tablespoon finely chopped fresh mint leaves
- 1 tablespoon finely chopped fresh coriander leaves
- Salt as required
For the Rice
- 1 cup basmati rice
- 1 cup water
Method
- Rinse and wash the basmati rice until the water runs clear of the starch. Soak the rice in 1 cup of water for about 15 – 20 minutes. Drain and keep the rice aside.
- Meanwhile, heat 1 tablespoon ghee on a heavy bottomed pan on a medium flame. Add the cashews, roast until they turn golden brown. Remove and keep aside.
- In the same pan, add another tablespoon of ghee. Add bay leaf, cinnamon stick, cloves, cardamom and star anise.
- As soon as they sizzle and pop, add peas and sauté for a couple of minutes. Add the drained basmati rice and mix well.
- Mix 3/4 cup thick coconut milk and 1/2 cup water. Reduce the flame and pour this mixture on the pan, stirring constantly. Mix well.
- Add the remaining amount of ghee and spice powders – black pepper powder, ginger powder, fennel powder, salt, coriander leaves and mint leaves. Stir, check for seasoning and adjust.
- Put the lid on and keep it on low-medium flame for about 15 minutes or until the rice is cooked completely.
- Turn off the flame; let it rest and keep it covered for about 5 minutes. Remove the lid; gently fluff the rice grains with a fork and add the roasted cashews. Mix gently.
- Serve it with any spicy gravy, papad and raita.
Notes
- The recipe can be directly made in a pressure cooker. Use a stainless steel pressure cooker and cook for 1 whistle or about 5 minutes on high pressure.
- Addition of vegetables – carrots, beans, cauliflower and potatoes are optional.
- If you squeeze fresh coconut milk, use the first extract. Homemade coconut milk is not as thick as store bought. Adjust the quantity of water accordingly.
Recipe & Images by Nisha Ramesh
