Name: Thenkai Pal Sadham or Coconut Milk Pulav recipe by Priya Mani at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Basmati rice 2 cup; Coconut milk 4 cup (1:2 ratio); Salt and pepper to taste; Thinly sliced onions 2; Mint and coriander leaves - a bunch (chopped); Jeera 1/2 tsp; Slit green Chilli 4; Ginger garlic paste 1 tbsp; Butter / ghee 2 tbsp; whole garam masala: each 2; Cashews 1/2 cup

ABOUT Thenkai Pal Sadham or Coconut Milk Pulav RECIPE

It's an authentic flavourful pulav which gets more richness from coconut milk and cashew!

Ingredients Serving: 4

Basmati rice 2 cup
Coconut milk 4 cup (1:2 ratio)
Salt and pepper to taste
Thinly sliced onions 2
Mint and coriander leaves - a bunch (chopped)
Jeera 1/2 tsp
Slit green Chilli 4
Ginger garlic paste 1 tbsp
Butter / ghee 2 tbsp
whole garam masala: each 2
Cashews 1/2 cup

Instructions

Soak the rice in coconut milk itself. For one cup of rice 2 cups of coconut milk for an hour.
In a cooker, add butter or ghee, allow to melt add whole garam masala, fry until roasted, add cumin seeds followed by onions and saute until onions gets translucent.
Add ginger garlic paste, saute until raw smells is gone. Add slit green Chilli and mint and coriander leaves and mix well.
Add the soaked rice, no need to add extra water for rice. Mix well with the sautéd mixture. Add required salt and pepper.
Give a final mix with 1 tsp of ghee and close the lid allow it 2 whistle and 5 minutes simmer and turn off the flame.
Allow the pressure to escape completely. And give very gentle mix don't break the rice transfer to the big pan and let them cool to room temperature so that rice won't be sticky.
Garnish with fresh chopped coriander leaves and served with any raita or some of yours favourite spicy gravy.

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