Coconut Milk Pulao Recipe | Thengai Paal Sadam

Coconut Milk Pulao is an exotic South Indian classic dish prepared from freshly extracted coconut milk. Coconut Milk Pulao is known as Thengai Paal Sadam in Tamil. This is usually prepared using seeraga samba rice. I wanted to try this with Basmati Rice and so made using it.

Coconut Milk Pulao gives a divine flavor as we are using freshly extracted coconut milk. You can even use the tinned coconut milk. Tinned coconut milk gives little different flavor to the rice. So I always go for fresh coconut milk for its rich flavor. This is a one pot meal and best suitable for tiffin box.

• Use branded Basmati rice or Seeraga Samba Rice to cook Pulao.
• Always use freshly ground coconut milk for rich flavor.
• Rice and water proportion are 1:2, for one cup rice, use 2 cups water.
• while using coconut milk use 3/4 cups of coconut milk and one and quarter cup of water.

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This Coconut Milk Pulao can be had with a simple raitha or can be had with any kurma like Vegetable Kurma, Egg Kurma, Chicken Kurma, Mutton Kurma. Now let us see how to prepare this recipe.

Coconut Milk Pulao Recipe | Thengai Paal Sadam

Print Recipe

Delicious Coconut Milk Pulao.

• CourseLunch
• CuisineSouth Indian

Servings	Prep Time
4 people	15 minutes

Cook Time

15 minutes

Servings Prep Time 4 people 15 minutes

Cook Time 15 minutes

Coconut Milk Pulao Recipe | Thengai Paal Sadam Print Recipe Delicious Coconut Milk Pulao. CourseLunch CuisineSouth Indian Servings Prep Time 4 people 15 minutes Cook Time 15 minutes Servings Prep Time 4 people 15 minutes Cook Time 15 minutes

Ingredients

• 1.5 Cup Basmati Rice or Seeraga Samba Rice
• 1 Cup Coconut Milk
• 1 Onion
• 5 Green chilies
• 1 tsp Ginger Garlic Paste
• 1/2 Lemon to squeeze
• 15-20 Mint leaves
• salt to taste
• 3 tbsp oil
• 2 tsp Ghee
• 10 Cashews

To temper

• 2 Bay Leaves
• 1 inch Cinnamon stick/Pattai
• 1 Star anise
• 2 Clove/Lavangam
• 1 Cardamom/Elachi

Servings: people

Instructions

1. Wash and soak rice for 1 hour. After soaking, wash and drain it completely and set aside. Grind half cup coconut with 1 cup of water and extract milk and set aside. Meanwhile, chop the onion and slit green chilies to two. Fry cashews in a tsp of ghee and set aside.
2. Now in a pressure pan add oil set to medium flame. Once oil gets heated add the tempering ingredients one by one and let it crackle. Then add onion, mint leaves, green chilies and saute till onion becomes translucent. Now add ginger garlic paste and saute for few more minutes till raw smell goes.

   
3. Then add 1 cup coconut milk, 2 cups water, salt to taste and mix it and bring to boil. Add proper salt now itself because you cannot adjust later.

   
4. Now add soaked rice, ghee, squeeze lemon and mix it thoroughly and pressure cook on medium flame for 2 whistles only. Leave it until the pressure releases completely. Then open the lid and mix it gently without breaking the rice using fork or ladle. While serving garnish with cashews. Delicious coconut milk pulao is ready.

   

Recipe Notes

• Use an equal amount of ginger and garlic to make the paste.
• If using old rice add 2 cups of water (1:2) or if using new rice add only 1 and 1/2 cups of water (1:1.5).
• Use any branded basmati rice.
• Instead of freshly ground coconut milk, you can use readily available tinned coconut milk or coconut powder. But personally, I always like to add freshly ground coconut milk.
• This rice cooks very fast, so make sure you keep in medium low flame and pressure cook for two whistles only.

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You might also like Vegetable Biryani using coconut milk.

Delicious and flavourful Coconut Milk Pulao is ready to relish.

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