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.
Servings: 3 to 4
Calories: 300kcal
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.