Coconut Milk Pulao / Thengaipal Sadham
A flavourful rice with the richness of coconut milk and fresh spices without adding any vegetable. Though any spicy gravy goes very well with this rice as side dish, Potato chips and onion cucumber raita is the best combo to relish this awesome fluffy pulao...
Pre time : 10 mins
Cooking time: 20 mins
Serves: 4
Ingredients for making Coconut Milk Pulao / Thengaipal Sadham:
Basmathi Rice 2 cups
Thick coconut milk 2 cups
Water 1 and 1/2 cups
Thinly sliced onions from 2 onions
Green chillies 4 slitted into two & Garlic pods 6
Spring onions chopped 1/2 cup
Cumin seeds 1 tea spoon
Cloves, Cinnamon sticks and Green cardamon for seasoning
Oil 2 tb spoons and Clarified butter 2 tb spoons
(Vegans can skip the clarified butter and use oil 4 tb spoons instead)
How to make Coconut Milk Pulao / Thengaipal Sadham?
Wash the rice and place it in a strainer and drain the excess water.
Keep aside.
Heat a wide heavy bottomed pan with oil and clarified butter.
Do the seasoning with cumin seeds and spices.
Fry the onions, green chillies and garlic pods till the onions roast well.
Add half of the chopped spring onions and stir.
Add the basmathi rice and stir gently.
Pour 1 and 1/2 cups of water and add required salt.
When the water starts boiling pour the coconut milk too and mix well.
Close the pan with a lid and keep the flame to low.
Switch off the stove after 15 minutes.
Allow resting time for 5 minutes.
Now open the lid and garnish the rest of spring onions and serve with any spicy gravy or chips and raita.
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