Coconut Milk Pulao

Pulao – Pilaf is a rice dish that is eaten mainly in the Middle East, South Asia, and Central Asia. In this dish, rice is cooked in a broth that is seasoned.

In some instances, the golden or brown colour of the rice may be achieved by first lightly sautéing it in oil prior to the broth addition.

A blend of spices, other vegetables, and cooked onions may be added. The pulao might comprise dried fruit, fish, meat, pasta and vegetables subject to the local food.

Coconut milk pulao is a recipe from South India. It is made in the thick milk of coconut and served with raita. This recipe has a unique aroma resulting from the use of coconut milk.

Health Benefits

Coconut milk helps to build up the immune defences of the body and also helps prevent diseases. It enhances blood pressure, lower your level of cholesterol and prevent stroke and heart attacks.

It helps to lose fat and to build muscle. It prevents fatigue by the provision of electrolytes; it aids digestion, controls diabetes and prevents ulcers. Coconut milk also prevents arthritis, joint inflammation, and anaemia.

Ingredients

oil or ghee as required: 2 tbsp

big star anise: 1

small /1 large bay leaf: 2

cloves: 7

cinnamon stick – in pieces: 2 inch

Nutmeg – small piece

shahi jeera: ¾ tsp

cardamoms: 5

large mace strand: 1

basmati rice: 2 cups

coconut milk: 3½ cups

ginger/garlic ginger paste: 2 tsp

vegetables – mixed (peas, beans, potato, and carrot): 2 cups

green chilli – slit and deseeded: 1

mint leaves – finely chopped: ¼

Salt as required

peppercorn: ¼ tsp

powdered fennel seed: ¾ tsp

onions--thіnlу ѕlісеd: 1

soya chunks: ¾ cup

cashew nuts: 10

How To Make Coconut Milk Pulao

1. Wash rice at least twice, for 20 minutes each time.
   1. Setaside after draining into a colander.
2. Crush pepper and fennel seeds into a fine powder then set aside.
3. Sauté the dry spices in an oiled skillet till they start to crackle.
   1. Add chilli and onions and cook till onions turn a golden color.
   2. Fry ginger garlic paste until the raw scent dissipates.
   3. Add pepper fennel powder and swiftly stir.

Note: Stir quickly or it will burn.

4. Add the chopped vegetables and cook for 2 minutes,
   1. Add the mint leaves and cook them as well.
5. Pour in coconut milk and salt, and bring to a boil.
6. Drain water from the rice completely and pour it into the pan.
7. Cook till the rice has absorbed most of the coconut milk.
8. Reduce the flame and cover the pot with a lid.
   1. If cooking with a pot, cook till the rice is done.
   2. If cooking with a pressure cooker, cook for just 5 minutes and switch off without allowing the cooker to whistle.
9. Shake up your coconut milk pulao and serve it hot. Coconut Milk Pulao Recipe tastes best when it is hot. Store it in a casserole to keep it warm for hours together

Trivia

The word, “pulao” is Hindi, and it comes from Sanskrit pulaka (which means “a ball of rice”). The English spelling “pilaf” was from Modern Greek pilafi which takes after the Turkish pilav.