Coconut Milk Pulao

Pulao or pilaf is a delicate flavoured aromatic rice dish. I usually prepare this dish when I want to give a spark of flavour to my usual basmati rice.

This time I have prepared it with coconut milk which gives it an extra flavour and richness. It is also vegan friendly. I flavoured it with whole spices and grated ginger. I have garnished with Beresta (fried onion) which also add great flavour to this Pulao. You can also add dry fruits or vegetables if you want.

You can serve it with any curry dish, but it is so good that you can eat it by itself….

Instructions:

-Put the rice in a strainer and wash it thoroughly. Leave it in the strainer to drain the excess water.

-Heat the oil in a pan. Add bay leaf, cardamoms, cloves, and cinnamon. Then add chopped onion and fry until it becomes translucent.

-Add rice and ginger paste. Stir everything very well for one minute over medium heat.

-Pour hot water and coconut milk. Then add salt and sugar. Stir everything together and bring it to a boil.

-When the water level reaches the level of rice, cover the pot, and lower the flame. Wait 15 minutes and do not lift the lid during these 15 minutes. Then open the lid and fluff the rice with a fork carefully.

-Add Beresta (fried onion) and put the lid back on. Let it rest for another 5 minutes. Now we have delicious aromatic rice ready to accompany any curry dish.

Tips and Tricks:

• To prepare Pulao the quantity of water should be double the amount of rice, but as we are going to add coconut milk, I put 300ml of water and 100ml of coconut milk. You can also add half water and half coconut milk.
• You can replace the oil or ghee with butter.
• The sugar gives a hint of flavour to the Pulao. So, it is recommendable to add.😊
• When you add salt to the water, you must taste. The water should be slightly salty, so when all the water is absorbed, and the cooking is finished, we will obtain the right taste.

Coconut Milk Pulao

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Cuisine India

Servings 2

Calories 164 kcal

Ingredients

  

• 200g basmati rice
• 300ml hot water and 100ml coconut milk
• Two tablespoons oil or Ghee (clarified butter)
• Half onion thinly chopped
• One teaspoon ginger paste or grated ginger
• One and a half teaspoons salt
• One teaspoon sugar
• Beresta (Fried onion) for garnish

Spices

• One bay leaf
• 3-4 green cardamoms
• One cinnamon stick
• 3-4 cloves

Instructions

 

• Put the rice in a strainer and wash it thoroughly. Leave it in the strainer to drain the excess water.
• Heat the oil in a pan. Add bay leaf, cardamoms, cloves, and cinnamon. Then add chopped onion and fry until it becomes translucent.
• Add rice and ginger paste. Stir everything very well for one minute over medium heat. Pour hot water and coconut milk. Then add salt and sugar. Stir everything together and bring it to a boil.
• When the water level reaches the level of rice, cover the pot, and lower the flame. Wait 15 minutes and do not lift the lid during these 15 minutes. Then open the lid and fluff the rice with a fork carefully.
• Add beresta (fried onion) and put the lid back on. Let it rest for another 5 minutes. Now we have delicious aromatic rice ready to accompany any curry dish.

Notes

Tips and Tricks:

1. To prepare Pulao the quantity of water should be double the amount of rice, but as we are going to add coconut milk, I put 300ml of water and 100ml of coconut milk. You can also add half water and half coconut milk.
2. You can replace the oil or ghee with butter.
3. The sugar gives a hint of flavour to the Pulao. So, it is recommendable to add.
4. When you add salt to the water, you must taste. The water should be slightly salty, so when all the water is absorbed, and the cooking is finished, we will obtain the right taste.