Coconut Milk Rice | Thengai Paal Sadam | Thengapal Sadam | Coconut Pulav

Coconut Pilaf using Coconut Milk

This is yet another winner recipe from my mom & which always makes me drool just thinking about the dish. It has been a favorite of my friends too, especially for many of whom who had not come across this variety rice before ! Rich in it's own way without much ghee or nuts & raisins & flavored with the Indian whole spices this one is a perfect one pot meal for me. Pair it up with a spicy chicken gravy, ahh bliss !! I have never tried a veg side dish for this one, but I feel dal tadka or any other dal recipe for that matter would be apt. So without much chattering, let's move on to the recipe :)

Recipe Source: Ma

I Took: 30 minutes

Serves: 2-3 persons

I Used:

Basmati Rice	-	1 cup
Thick Coconut Milk	-	1 cup
Water	-	1 cup
Onion	-	1 no - big sized - sliced
Green Chilly	-	3 no - slited
Garlic	-	7-8 cloves
Cinnamon	-	An inch piece
Clove	-	2 no
Cardamom	-	2 no
Bay Leaf	-	2-3 no
Oil	-	1 tbsp
Ghee	-	1 tbsp
Salt	-	As Needed

The Way:

1. Rinse the basmati rice & soak in water for 10-15 minutes
2. Extract the coconut milk from coconut if using fresh one. For this recipe I used ½ a medium sized coconut to extract the milk
3. In a pan, add 1 tbsp oil & add the soaked rice (without the water) & fry very gently for about 2-3 minutes. Keep this aside
4. Heat another pan or pressure cooker. Add 1 tbsp oil & 1 tbsp ghee. Add the whole spices - cinnamon, cardamom, cloves & bay leaf. When it starts to crackle add the green chillies & garlic
5. Saute till the garlic gives out the flavor. Now add the onions & salt & saute till it becomes translucent. Keep the flame low & take care not to burn or change the color of the onion else it will be reflected in the rice
6. Now add the rice. Give a gentle mix & add the coconut milk & water. Cover the vessel & cook till the rice is done. Or pressure cook it till done. Mine was done in 1 whistle

Serve with a dal or non-veg gravy of your choice :)

Notes:

• I used India Gate Basmati Rice for this recipe
• The rice:liquid ratio is 1:2. Hence used 1 cup coconut milk & 1 cup water. Alternately you can use 1 cup thick coconut milk & 1 cup thin coconut milk or 2 cups of thick coconut milk depending on how rich you want the rice to be
• You can add 2-3 leaves of mint/pudina for an extra zing & aroma. But I have not added here
• Garlic is added for easy digestion as the coconut milk & ghee here makes the rice a heavy dish. You may reduce the quantity of garlic if needed. The quantity mentioned in the recipe gives out a subtle flavor & aroma & does not make it too strong

Cheers,

Chitz