vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Coconut Milk Pulao

Coconut milk pulao
MASTER CLASS FESTIVE FAMILY BIRYANI

Master Class Festive Family Biryani

Masterclass festive family biryani is a special biryani dedicated to all families who lov...

CHINTAKAYA CHITRANNAM

Chintakaya Chitrannam

Chintakaya chitrannam is a popular south Indian flavored rice dish....

Radish Dumpling Biryani

Radish Dumpling Biryani

Biryani sometimes spelled Biriyani or Biriani. Radish dumpling biryani is made with spice...

Brinjal Pulav

Brinjal Pulav

Spicy pulao with stir-fry brinjals is one of the yummiest rice preparations, very flavour...

Tomato Flavored Chicken 65 Fried Rice

Tomato Flavored Chicken 65 Fried Rice

Tomato Flavored Chicken 65 Fried Rice is one the most delicious rice recipes with a nice ...

DALIMBI BHAT

Dalimbi Bhat

Dalimbi Bhat is a traditional, very delicious Maharashtrian delicacy made with field bean...

Coconut Milk Pulao Recipe, How To Make Coconut Milk Pulao Recipe

A rich rice dish made with Basmati and Coconut milk with a slight flavor of sweet and tangy tomatoes. This mixed pulao is always made in concoction with any fish recipes.

About Recipe

How to make Coconut milk pulao

(89 ratings)
0 reviews so far
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
Coconut milk pulao
Author : Vahchef
Main Ingredient : BASMATI RICE
Servings : 4 persons
Published date : November 16, 2016


Ingredients used in Coconut milk pulao
• Green cardamom - 2 numbers.
• Cloves - 4 numbers.
• Cinnamon - 2 number.
• Green chilies (slitted) - 3 numbers.
• Tomato (chopped) - 1/2 cup.
• Ghee - 1 teaspoons.
• Ginger-garlic paste - 1(1/2) teaspoons.
• Oil - to fry.
• Onion - 2 numbers.
• Basmati rice - 1 cup.
• Coriander leaves (chopped) - 1 bunch.
• Salt - to taste.
• Coconut milk - 2 cup.
Method:
  • Soak Basmati rice for 15 minutes.
  • Slice the onions and slit the green chilies. Chop tomatoes finely.
  • Take a pressure cooker and add Ghee. When ghee is warm, add the spices - Cinnamon, cloves and Green cardamom. Fry for 30 seconds.
  • Add oil and once oil is hot, add the sliced onions and green chillies. Saute well.
  • After 2 minutes, add salt and saute. Meanwhile wash the rice and keep it ready.
  • Once the onions start turning to a golden color (translucent), add ginger-garlic paste and saute well. Make sure it doesn't stick to the bottom.
  • Add tomato and saute well. After about 2 minutes, add the rice (Fully drained off the water). Saute well and Make the rice nicely coat with the Onion/chillies/tomatoes/oil mixture in the cooker. This makes the rice nice and loose instead of forming lumps when the pulao is done.
  • Add coconut milk and coriander leaves. Usually people add coriander for garnishing but for me adding coriander leaves earlier gives a nice taste to the dish.
  • Check for Salt and Close the lid and pressure cook for 3-4 whistles. Open the lid and transfer to a bowl.

Serve hot with the Chicken/Mutton/Veg curry..






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter