Fragrant Coconut Milk Pulao (ತೆಂಗಿನ ಹಾಲಿನ ಪುಲಾವ್)
This fragrant coconut milk pulao is a delicious and aromatic rice dish from Udupi Cuisine that is perfect for special occasions or as a main dish for a festive meal.
Ingredients
- 2 cups basmati rice
- 1 cup thick coconut milk
- 2 cups water
- 1 onion, thinly sliced
- 1 inch ginger, grated
- 2-3 green chilies, slit
- 1/2 cup mixed vegetables (carrots, peas, beans)
- 1/4 cup cashew nuts
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 4-5 cloves
- 2-3 cardamom pods
- 1 cinnamon stick
- Salt to taste
Instructions
- Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.
- In a deep pan, heat ghee and add the cumin seeds, cloves, cardamom pods, and cinnamon stick. Sauté for a minute.
- Add the sliced onions, grated ginger, and green chilies. Sauté until the onions turn golden brown.
- Add the mixed vegetables and sauté for 2-3 minutes.
- Now, add the soaked basmati rice and sauté for a minute.
- Pour in the thick coconut milk, water, and salt. Stir gently to combine.
- Cover the pan with a lid and cook the pulao on low heat for 15-20 minutes or until the rice is cooked and the liquid is absorbed.
- In a separate small pan, fry the cashew nuts until golden brown and add them to the pulao before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 5g
- Fat
- 10g
Supplies
Deep pan Lid Small pan
Tools
Knife Cutting board Grater Measuring cups and spoons
Serving suggestions
Serve the fragrant coconut milk pulao with raita, papad, and a side of pickle for a complete meal.
Tips & tricks
For a richer flavor, you can also add a few saffron strands soaked in warm milk to the pulao before cooking.
Cost
$10