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Coconut Milk Rice

  • Author: Rettaikili

Ingredients

Scale
  • 2 tbsp oil
  • 1 tsp cumin/jeera
  • 2 pods cardamom
  • 1 inch cinnamon stick
  • 4 cloves
  • ½ tsp fennel / saunf
  • 1 bay leaf
  • 12 cashew / kaju
  • 1 onion, sliced
  • 1 tsp ginger garlic paste
  • 1 carrot, finely chopped
  • 5 beans, finely chopped
  • 2 tbsp peas / mat2 cup coconut milk1 cup basmati rice, soaked 20 minutes
  • ½ tsp salt
  • 2 tbsp coriander, finely chopped

Instructions

  1. Heat 2 tbsp oil in a cooker; sauté 1 tsp cumin, 2 pods cardamom, 1 inch cinnamon stick, 4 cloves, ½ tsp fennel, and 1 bay leaf.
  2. Add 12 cashews, and roast until golden brown.
  3. Add 1 onion and 1 tsp ginger-garlic paste; sauté until the raw aroma disappears.
  4. Additionally, add 1 carrot, 5 beans, and 2 tbsp peas. Sauté briefly without overcooking the veggies.
  5. Pour in 2 cups of coconut milk, and mix well.
  6. Add 1 cup basmati rice and ½ tsp salt.
  7. Cover and pressure cook for 2 whistles on medium flame.
  8. After cooking, add 2 tbsp coriander leaves and mix well.
  9. Finally, enjoy the Coconut Milk Pulao, perfect when served with biryani gravy.

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