Tamil Nadu

Coconut milk pulao

Name: Coconut milk pulao
Total time: 30 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: 1 1/4 cups soaked 20 minutes basmati rice; 1 1/2 cups thin coconut milk; 1/2 cup thick coconut milk; 1/2 cup water; 1 medium sliced onion; 2 slit green chilli; 1 1/2 tsp ginger garlic paste; Whole spices, bay leaf, cloves, cardamom, cinnamon, star anise; a handful mint leaves; 1/3 cup green peas; 1 small cubed carrot; 1 tbsp ghee; 2 tsp cooking oil (vegetable oil); 6 to 8 cashews; 1 1/4 tsp salt

Basmati cooked in coconut milk with whole spices and mint. Sunday lunch, cooker style.

30 minTime

8 gProtein each

mildSpice

Thengai paal sadam2 chapters · 1 min read

Make it your way

Grandma's wayBasmati in coconut milk with mint.

The original

442kcalsame

8 gproteinsame

4 gfibresame

30minutessame

Coconut milk pulao, Tamil style.

Per serving, worked out from the ingredient table.

Ingredients

Basmati rice1¼ cups, soaked 20 minutes

Thin coconut milk1½ cups

Thick coconut milk½ cup

Water½ cup

Onion1 medium, sliced

Green chilli2, slit

Ginger garlic paste1½ tsp

Whole spicesbay leaf, cloves, cardamom, cinnamon, star anise

Mint leavesa handful

Green peas⅓ cup

Carrot1 small, cubed

Ghee1 tbsp

Cooking oil (vegetable oil)2 tsp

Cashews6 to 8

Salt1¼ tsp

Method

4 steps

1Heat ghee and oil in the cooker, fry cashews, then whole spices and onion till golden.
2Add ginger garlic paste, chilli, mint, peas and carrot. Saute 2 minutes.
3Add rice, coconut milks, water and salt. Pressure cook for 1 whistle on medium. Let the pressure release naturally.
4Fluff gently and rest 5 minutes.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Coconut milk pulao

Basmati cooked in coconut milk with whole spices and mint. Sunday lunch, cooker style.

30 minTime

8 gProtein each

mildSpice

Thengai paal sadam2 chapters · 1 min read

Make it your way

Grandma's wayBasmati in coconut milk with mint.

The original

442kcalsame

8 gproteinsame

4 gfibresame

30minutessame

Coconut milk pulao, Tamil style.

Per serving, worked out from the ingredient table.

Ingredients

Basmati rice1¼ cups, soaked 20 minutes

Thin coconut milk1½ cups

Thick coconut milk½ cup

Water½ cup

Onion1 medium, sliced

Green chilli2, slit

Ginger garlic paste1½ tsp

Whole spicesbay leaf, cloves, cardamom, cinnamon, star anise

Mint leavesa handful

Green peas⅓ cup

Carrot1 small, cubed

Ghee1 tbsp

Cooking oil (vegetable oil)2 tsp

Cashews6 to 8

Salt1¼ tsp

Method

4 steps

1Heat ghee and oil in the cooker, fry cashews, then whole spices and onion till golden.
2Add ginger garlic paste, chilli, mint, peas and carrot. Saute 2 minutes.
3Add rice, coconut milks, water and salt. Pressure cook for 1 whistle on medium. Let the pressure release naturally.
4Fluff gently and rest 5 minutes.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Coconut milk pulao

Make it your way

Ingredients

Method

Coconut milk pulao

Make it your way

Ingredients

Method

Make it a meal