Coconut Milk Rice South Indian Style – Thengai Paal Sadam | Coconut Milk Biryani | Kobbari Palu Pulao

I’m sure 90% of the world population associates coconut milk with Thai cuisine . I do love Thai food myself, especially green curry (predictably the spiciest of the Thai curries :p). In India, we have this tendency to associate coconut in general to the very green and rich state Kerala and to some extent  to Tamil Nadu. One particular dish associated with coconut that is close to my heart is a Coconut milk rice, also known as Thengai pal sadam in Tamil Nadu – introduced by my dear neighbours, back in Chennai during my childhood.

Over years as I started cooking the very same, I have made my modifications to it, in addition to simplifying the process. The wonders a simple can of coconut milk can do to conserve time without losing out on flavour will make this recipe a must, to give it a go in your kitchen. This rice is fragrant with subtle aroma of coconut and other spices, doesn’t need any side dish, and tastes awesome on its own. Imagine the soothing comfort of fluffy coconut milk rice with a hint of chilly and Garlic. Now include spicy chicken fry to add the zing to that piece of heaven.

Here I present my all time favourite comfort food and the unofficial love of my life- Coconut Milk Rice.

Steps to prepare Coconut Milk Rice:

• Let’s get on with the recipe. Grab all the required ingredients.
• Slice the onions lengthwise.
• Soak rice for 20 minutes and drain well. See the recipe card at the end of this post for measurements.

• Heat oil in a pressure cooker on medium heat. Add cinnamon, cloves, bay leaf, cardamom and fennel seeds. Fry till you get a good aroma of the spices.
• Now add onions, chilies and garlic pods and sauté for 2 minutes till they are translucent.

• Add drained rice and stir well.
• Now, add water, coconut milk and required salt.
• Close the lid and cook it first on high for 5 minutes and then simmer over low heat for 5 to 7 minutes till the rice is cooked and turn off the heat.
• If you are using a pressure cooker with whistles, leave for 2 whistles and simmer for 5 minutes and then turn off the heat.

• Open the lid, once the pressure subsides and give it a gentle stir.
• Hot steaming aromatic coconut milk rice is ready to be served. Garnish with coriander.

It is great combination with chicken fry or even simple potato fry or any side dish of your choice and raita. Trust me this is one of a Yummy rice preparation….Have it a go…You too will adore it….

A Quick Summary:

Print Recipe

Coconut Milk Rice | Thengai Paal Sadam

Flavourful rice cooked with coconut milk, seasoned with whole spices and with a hint of chilli and garlic goes great with a spicy Chicken fry or a Potato fry.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Dinner/ Rice Dish

Cuisine: Indian (South Indian)

Keyword: coconut milk, rice dish, variety rice, south indian rice,

Servings: 3 to 4

Calories: 300kcal

Author: Padma Veeranki

Ingredients

For seasoning

• 2 Tablespoons oil Or a mix or oil & Butter/Ghee
• 1 inch cinnamon stick
• 6 cloves
• 1 bay leaf
• 1-2 Cardamom
• ½ Teaspoon Fennel Seeds

Other Ingredients

• 1 Large Onion sliced lengthwise
• 4 to 5 Green Chilies slit lengthwise
• 10-15 Garlic Pods peeled
• 2 cups Rice soaked in water for 20 minutes & drained
• 2 cups Canned Coconut Milk or Fresh coconut Milk Extract
• 3 cups water
• Salt to taste
• Coriander for garnish

Instructions

• Heat oil in a pressure cooker on medium heat and add all the dry ingredients for seasoning. Fry for a few seconds till you can smell the aroma of spices.
• Now add onions, chilies and garlic pods and sauté for 2 minutes till they are translucent.
• Add the drained rice and stir well. Now add 2 cups of water, 2 cups of coconut milk and required salt and close the lid and cook it first on high for 5 minutes and then simmer over low heat for 5 to 7 minutes till the rice is cooked and turn off the heat.
• If you are using a pressure cooker with whistles, leave for 2 whistles and simmer for 5 minutes and then turn off the heat.
• Open the lid, once the pressure subsides and give it a gentle stir.
• Hot steaming aromatic coconut milk rice is ready to be served with any side dish of your choice. Garnish with coriander.

Recipe Video

My Notes:

1. Soak rice as soon as you start the process to save time.
2. Spice levels can be adjusted with green chilies.
3. Freshly prepared coconut milk extract can also be used instead of canned one, kindly refer to How to extract coconut milk from fresh coconut.
4. If you want the rice on the fluffier side, reduce water by one cup keeping the coconut milk quantity the same…..so keep 1:2 ratio of rice:Liquid.

Do check out other Indian Rice Recipes and Biryani Recipes from blog!!

Many more to come!!…..STAY TUNED!!

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Editor’s note: This post was originally published in December 2014 and has been updated with Video for comprehensiveness and freshness.

Happy Cooking 

Cheers!!

Padma.