Coconut Milk Rice/Thengai Paal Saadham
Creamy, rich and delicious!!! Thats what we call it as "Thengai Paal Saadham" Tastes more like a pulao with creamy coconut aroma and it pairs extremely good with any chicken or mutton gravy. When you plan to keep your lunch simple, but still crave for some flavorful rice variety, this coconut milk rice comes to your rescue, its easy to make. This is a pressure cooker method and hardly take 15 minutes when the coconut milk is ready.
Basmati rice 1 cup
Coconut milk 1 1/2 cup
Water 1/4 cup
Onion 1 big thinly sliced
Green chillies 5 slit
Ginger garlic paste 2 teaspoons
Pudina leaves 2 tablespoons finely chopped
Fennel seeds 1 teaspoon
Stone flower 1
Ghee 3 tablespoons
Oil 1 tablespoon
Salt as needed
How to Start?
Extract thick coconut milk from half of the coconut. Keep it aside. Soak the basmati rice for 20 minutes.
Slightly crush the whole garam masalas with a mortal and pestle
Meanwhile heat the pressure pan, add 2 tablespoons of Ghee and 1 tablespoon of oil. Add the whole garam masalas and fennel seeds. Once fennel seeds changes color, add in onion and fry till it turns translucent. Add ginger garlic paste and green chilles. Fry for a minute.
Now drain the soaked rice and add it, fry it along with the spices in medium low flame for 1 minute. Add the measured coconut milk, salt and sprinkle pudina leaves. Give it a good mix. Once the coconut milk start leaving bubbles, close the lid and simmer the stove. Pressure cook it in low flame for 12 minutes.
Open the lid after 12 minutes, and fluff the rice with fork. Add the remaining 1 tablespoon of ghee and serve the rice with any gravy or raita.
You can make the coconut milk rice with regular rice we use (Ponni boiled rice). The ratio of rice to coconut milk is 1: 3 in that case and you can substitute half of the coconut milk quantity with water.
If using normal rice variety pressure cook it for five whistles and simmer for 3 minutes.
In the pic: I used normal ponni boiled rice.