Coconut Rice Pulao with Coconut Cream
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Servings: 2
Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
This Coconut Rice Pulao with Coconut Cream is an aromatic and rich dish that combines the softness of Basmati rice with the creamy texture of coconut milk, perfect for a comforting meal. A fragrant blend of spices and vegetables enhances the flavor, creating a delightful experience in every bite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1 cup |
| Coconut milk | 2 cups |
| Ghee (clarified butter) | As required |
| Bay leaves (tej patta) | 1 |
| Cardamom pods/seeds (Elaichi) | 2 |
| Black peppercorns | 4 whole |
| Cumin seeds (Jeera) | ½ teaspoon |
| Fresh ginger (finely grated) | ½ inch |
| Carrot (Gajjar) (peeled & chopped) | 1 small |
| Green peas (Matar) | ¼ cup |
| Cashew nuts (sliced) | 1 tablespoon |
| Fresh coconut (sliced) | ½ tablespoon |
| Salt | As required |
Instructions
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Prepare the Rice: Begin by washing the Basmati rice thoroughly 2-3 times to remove any excess starch. Soak the rice in water for about 30 minutes for better fluffiness once cooked.
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Prepare Coconut Milk: While the rice is soaking, prepare the coconut milk. In a blender or mixer, combine 2 cups of coconut cream with 2 cups of water. Blend until smooth. If you prefer, you can skip this step and use pre-made coconut milk.
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Cook the Rice: Drain the soaked rice and transfer it to an electric rice cooker. Add the coconut milk into the rice cooker. You may also use a pressure cooker or an open pan for cooking the rice.
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Temper the Spices: In a small pan, heat ghee or oil. Once the oil is hot, add bay leaf, cardamom pods, black peppercorns, and sauté at low heat until the aroma releases. This step helps infuse the oil with fragrant spices.
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Add the Cumin and Ginger: Add cumin seeds and sauté them until they stop sizzling. Then, add the grated or finely chopped ginger and sauté for another 2 minutes to eliminate the raw smell.
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Add Vegetables: Now, add the finely chopped carrot and green peas to the pan. Sauté the mixture over medium heat for 3-4 minutes to soften the vegetables slightly.
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Combine Rice and Vegetables: Add the sautéed vegetable mixture to the rice cooker. Mix everything together gently. Add water if needed to ensure there’s enough liquid to cook the rice. Cover the rice cooker with its lid and let the rice cook until fully done.
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Prepare the Tempering: In a small pan, heat 2 teaspoons of ghee. Add sliced cashew nuts and fresh coconut slices to the pan. Sauté them on low heat for 2 minutes until golden brown and fragrant.
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Final Touch: Once the rice is cooked, pour the tempering over the rice and mix gently to distribute the cashews and coconut evenly.
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Serve: Serve the Coconut Rice Pulao with Coconut Cream with a side of Cabbage Onion Vada and Vegetable Stew for a hearty and comforting lunch.
This Coconut Rice Pulao with Coconut Cream recipe brings a delightful taste of coconut and spices together, making it a perfect accompaniment to any meal or a light standalone lunch. Its subtle flavors and rich texture offer a satisfying meal that feels both indulgent and wholesome.
