Posts Tagged ‘coconut milk pulao’

Coconut Milk Masala Vegetable Pulao in Cooker

Friday, December 2nd, 2011

I have previously made a different type of pulao by following this recipe last year. But when I came across this chicken biryani recipe in Solai aunty’s blog, I thought of making it with vegetables. The ground masala is aromatic and it gives this pulao an authentic restaurant taste! I thought that the name pulao suits is better than biryani, so here goes!

Ingredients(Serves-2)

Basmati rice: 1 cup
Mixed vegetables(carrots, peas,cauliflower,beans)- all together 1 cup
Finely chopped onions-1/4 cup
Salt to taste
Garam Masala powder- 1 tsp
Butter/Ghee/Oil- 2 tbsp
Coconut milk- 1 cup
Water- 1 cup
Bay leaf-2
Cilantro leaves- to garnish

Masala:
Ginger garlic paste- 1 tbsp
(or use 1″ piece of ginger and 5 pods of garlic)
Fennel seeds- 1 tsp
Green chilies-4 to 5
Cinnamon- 1/2″ piece
Mint leaves- a handful
Cloves-2
Cardamom-2

Method:

Wash and soak rice with water for atleast 15 minutes.

Grind all the ingredients given under the masala section- first make a coarse paste then add water(3-4 tbsp) and make it into a thick,smooth paste.

I make this rice in my pressure pan cooker, so I directly add everything in it, if you want you can also make it in a rice cooker, but just do the stir frying in a pan and then transfer the contents to a rice cooker, cook it with rice like a normal rice cooker mode.

Heat butter/ghee in a cooker, add bay leaf, finely chopped onions,salt and stir fry well till onions turn translucent. Then add other vegetables,continue stir frying for 2-3 minutes. Add the ground masala paste(now the aroma of real pulao comes out),stir fry to coat the vegetables with the masala.

Drain water from the rice, add it to the masala and vegetables, stir fry gently for another 3-4 minutes and add coconut milk. What I usually do is to cook the rice with diluted coconut milk (1 cup water and 1 cup coconut milk)instead of using one entire can of coconut milk. You can use plain water or full coconut milk to cook the rice, it is up to you. Just remember that you may need to spice up the pulao by adding 1/4 tsp more masala powder or add another green chili to the masala paste if you use coconut milk to cook the rice.

After adding coconut milk, mix once, cover the pressure cooker with its lid, put on the weight and cook till one whistle(8-10 minutes) on medium flame.

Wait for another 10 minutes to release the pressure, garnish the rice with cilantro leaves and serve hot with any raitha!

The original recipe calls for red chilies in the masala, instead of that I used garam masala powder. N is not a big fan of cinnamon flavor so I have made this pulao omitting that in the masala too, and it still tastes great!

Coconut Milk Vegetable Pilaf with Tomato Korma

Wednesday, March 17th, 2010

Though I make rice dishes often on a weekend, if there is one recipe I keep trying, it is pulao made entirely with coconut milk. I like the restaurant style white pulao with colorful veggies but the secret of making a fragrant white pulao remained a secret for me, till I found this pulao recipe at Malar’s. The recipe was so simple and full of aromatic spices that I wanted to try it. I used to add tomatoes like in a biryani, but after trying this I realized that was my mistake in making this coconut milk pulao.

Ingredients:(Serves-2)

Basmati Rice-1 cup
Mixed Vegetables (I used beans, carrot, peas and potato) – 1 cup
Red onion- 1 small size
Green chilies-4
Thick coconut milk (I used canned)- 3 cups
Cumin seeds- 2 tbsp
Garlic- 4 large cloves
Ginger- 1 ” piece

Cinnamon- 1″ Piece
Bay leaf- 3
Cardamom pods-4
Cloves-4
Salt- to taste

Sunflower oil- 1 tbsp

Method:

I usually slightly steam the veggies before making a pulao as they cook faster and the rice:water measurement is also perfect. Sometimes, if the vegetables are not cooked and the rice is cooked through in a stove top method, adding more water will only make the rice mushy.

Chop the red onion finely. Cut other vegetables into desired shapes. Slit the green chilies till the top, but do not separate it. Finely chop the ginger and garlic (do not use ginger garlic paste).

Wash the rice once and soak it in water for 10 minutes(till the prep is done).

Heat oil in a pan , add cumin seeds, bayleaf, cinnamon stick, cloves, cardamom and stir fry well. Once that is fragrant, add ginger and garlic and stir fry well, but do not brown the garlic(as that will be bitter). Add onions, green chilis and salt and stir fry well. Add the steamed veggies and stir fry for another 2-3 minutes.

Drain the water from the rice, add it to the pan and stir fry along with the veggies.  Transfer the contents of the pan to a pressure cooker vessel,pour the coconut milk (1 part rice: 3 parts coconut milk) to this pot and cook like normal rice. Once the rice is done, slightly fluff it with a  fork. Serve with any spicy gravy as the rice is not spicy.

Since my pressure cooker doubles and triples as idli cooker and pressure cooker, Sago vadam maker, Kali Kinder (what a name), I do not directly cook in the pressure cooker, but transfer it to the cooking vessel and keep it inside the cooker once the frying is done. You can directly cook it on the pressure cooker too!

This Coconut Milk Pulao is going to Nupur’s Blog Patrol

We had the pulao with Plain Tomato Korma.

Ingredients for Tomato Korma:

This is my version of korma given with Biryanis at the restaurants. If you want it plain, just grind the ingredients and simmer it till the raw smell disappears. If not, you can add tomato and onions as veggies in the korma.

Ripe Tomato-1
Chopped onion- 1/4 cup
Salt- to taste
Turmeric Powder- 1/4 tsp
OIl- 1 tsp
Cilantro- to garnish

To grind:
Poppy seeds- 1/2 tsp
Coriander seeds- 2 tbsp
Ginger Garlic Paste- 1 tsp
Chopped onion- couple of chunks (4-5 slices)
Red chilies- 4
Cardamom-1
Cloves-2
Cinnamon-1″ piece
Cashew nuts- 1 tsp
Coconut- 1 tsp

Method:

Blend the ingredients to a powder first and then add some water and grind it to a smooth paste with 1/4 cup of water. Heat oil in a pan and stir fry onions and tomatoes. Add salt and turmeric powder. Add about 1/4 cup of water and let the veggies simmer for 5 minutes.

Pour the paste into the pan and let it simmer for 10 minutes, till the raw smell disappears. Garnish with cilantro.
Serve with rice or dosas or rotis.

This tomato korma is going to CWS-Coriander Seeds Event at RV’s, an event Started by Priya.