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Coconut pulao / coconut rice

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This is the easiest and yummiest coconut pulao ever.

Coconut pulao is very popular in southern part of India. They make coconut pulao on regular basis.one of my friends, who is staying at Chennai told me they use cooked rice or leftover rice and grated coconut to make this pulao. And in our state people use coconut milk instead of water for pulao purpose, but it is prepared without onion and garlic.

 

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In southern part people temper the rice with curry leaves, mustard seeds and red chilies. This pulao is very common. I am giving my pulao a completely new avatar. I am making this pulao as the north Indian people usually make . Adding vegetables is completely optional, I added few vegetables like carrot and peas, only for looking good. But this pulao can be made without vegetables.

The pulao is rich, mildly spicy and creamy. The spiciness of this pulao comes from the green chillies. Any spicy curry like baingan ka salan, baghara baingan will go well with this pulao. I personally like cholar dal and bhindi ka raita, which enhance the taste of coconut pulao.

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I am preparing this dish only to participate on ‘ Chef At Large ‘ on going event #onepotcal , on which people are sharing their recipes which can be made using only one pot. Yes, you heard right, this is also an one pot dish.if you have coconut milk ready with you,this pulao can be prepared within 15 minutes.lets learn how to cook this pulao.

INGREDIENTS ::

Basmati /regular rice – 2 cups

Thick Coconut milk – 3 cups

Warm water –  1/2 cup

Carrot – 1 medium no

Green pea – 1/4th cup

Onion – 2 medium

Ginger garlic green chili paste – 3 tsp

Green chilli – 2 no

Salt – to taste

Sugar – 1 tsp

 For tempering ::

Black cardamom – 1 no

Cinnamon – 2 “ pc

Sahee jeera – ½ tsp

Star anise – 1no]

Cloves – 4 no

Peppercorn – 2 no

Oil – 3 tbsp

METHIOD OF PREPARATION ::

Wash and soak basmati rice for 20-30 minutes.

Slit the green chillies and finely slice the onions. Set aside.

Heat oil in a pressure cooker, when its hot enough add all the spices written under tempering. Wait till they release aroma, add slit green chillies and sliced onion.

Fry till onion slightly changes its colour, add ginger garlic paste and fry .

Don’t need to fry it well just stir for 1 to 1.5  minutes.

Add strained rice, and mix  with the sautéed ingredients.

Add sliced carrot and peas, mix for some more minutes.

Add coconut milk, water, salt, sugar give a nice stir.

Close the cooker and bring one whistle on medium flame or till rice is done.

Let the pressure release itself.

Open the cooker, you ll notice the rice will be creamy & sticky.,

Transfer this pulao to another bowl or plate, break the lumps. Wait for 5 minutes and serve with any spicy curry or raita.

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NOTES ::

You can add total quantity of coconut milk and avoid adding water.

Add chillies according to your tolerance.

If you want to make this pulao in a pan or pot then it will be completely ok.

shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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