Indian Coconut Rice Pulao from Coconut Cream | How to make Indian Coconut Rice Pulao from Coconut Cream

By Antara Navin  |  6th Sep 2016  |  
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  • Indian Coconut Rice Pulao from Coconut Cream, How to make Indian Coconut Rice Pulao from Coconut Cream
Indian Coconut Rice Pulao from Coconut Creamby Antara Navin
  • Prep Time

    30

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

406

0

About Indian Coconut Rice Pulao from Coconut Cream Recipe

Indian Coconut Rice Pulao from Coconut Cream is my interpretation of the South Indian Cuisine Coconut Rice. Here in this recipe, the coconut cream is diluted to get the coconut milk and then the soaked basmati rice along with vegetables like carrots, peas, is cooked in it. This coconut rice pulao is also infused with whole spices like bay leaf, cloves, cardamom pods, black peppercorns and ginger. Finally, the coconut rice pulao is garnished with fried cashews and coconut slices.

Indian Coconut Rice Pulao from Coconut Cream is one dish which makes its accompaniments tastier. With the right mix of flavours, Indian Coconut Rice Pulao from Coconut Cream has always been everyone's favourite. This recipe by Antara Navin is the perfect one to try at home for your family. The Indian Coconut Rice Pulao from Coconut Cream recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Indian Coconut Rice Pulao from Coconut Cream is 30 minutes and the time taken for cooking is 20 minutes. This is recipe of Indian Coconut Rice Pulao from Coconut Cream is perfect to serve 2 people. Indian Coconut Rice Pulao from Coconut Cream is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Indian Coconut Rice Pulao from Coconut Cream. So do try it next time and share your experience of cooking Indian Coconut Rice Pulao from Coconut Cream by commenting on this page below!

Indian Coconut Rice Pulao from Coconut Cream

Ingredients to make Indian Coconut Rice Pulao from Coconut Cream

  • 1 cup Basmati rice (or any long grained rice)
  • 1/4 cup coconut cream or 2 cups coconut milk (I have used coconut cream in this recipe)
  • 1.5 tbsp ghee or oil
  • 1 bay leaf
  • 2 cloves
  • 2 green cardamom pods
  • 4 black peppercorns
  • 1/2 tsp cumin seeds
  • 1/2 knob ginger finely grated or chopped
  • salt as required
  • 1 medium size carrot peeled and finely chopped
  • 1/4 cup fresh Green peas
  • 1 tbsp sliced cashews
  • 1/2 tbsp coconut slices

How to make Indian Coconut Rice Pulao from Coconut Cream

  1. Wash and clean the basmati rice 2-3 times and soak it for 30 minutes.
  2. In the meantime prepare the coconut milk. Blend the coconut cream with 3/2 cups of water in a mixer/blender till it forms a smooth mixture. Keep it aside. (You may skip this step if using coconut milk.)
  3. Drain the soaked rice and add it to an electric rice cooker. Add the coconut milk into it. (You can also use a pressure cooker or open container to cook the rice.)
  4. In a small pan, add oil or ghee. Once the oil is hot, add the bay leaf, cardamom pods, cloves, black peppercorns, and saute at low heat till it releases the aroma.
  5. Add the cumin seeds. When the seeds start to sizzle, add the grated or chopped ginger and saute for 2 minutes so that the raw smell goes away. Now add the chopped carrots and green peas. Saute at medium heat for 3-4 minutes.
  6. Add the fried carrots and peas mixture into the rice cooker. Add little water or as required for the rice to cook. Cover the cooker with the lid and cook until the rice is baked.
  7. In a small pan, add 2 tsp of ghee or oil. Saute the cashews and the coconut slices for 2 minutes on low heat. Add this tempering to the cooked rice.
  8. Serve the coconut rice pulao with a curry or enjoy it with green chutney.

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