Ghee Rice with Coconut Milk recipe| Malabar Ghee Rice recipe
Ghee Rice with Coconut Milk recipe| Malabar Ghee Rice recipe with step by step photos and video recipe. Known by its other names such as coconut milk pulao, kerala ghee rice ,Thengai paal sadam, it is one of the common variety rice made in south India.
Unlike the normal ghee rice, this one is uniquely flavoured as its cooked in coconut milk and the richness in the grains is just perfect. goes good with pepper chicken or for veg with paneer korma
simple and easy to make and is sure shot success. i prefer making this for guests every time as it turns out awesome always. red cabbage rice recipe, coconut rice, tomato rice, and many more variety rice in blog, check them out.
Ghee Rice with Coconut Milk recipe| Malabar Ghee Rice recipe – video
Ghee Rice with Coconut Milk recipe | coconut milk pulao :
Ghee Rice with Coconut Milk recipe
Servings: 4 people
Ingredients
- 2 cups basmati rice
- 2 tbsp ghee
- 3 medium bay leaf
- 2 inch cinnamon
- 2 nos cloves
- 1 no star anise
- 2 long green chilly finely chopped
- 2 large onion thinly sliced
- 1 tbsp cashews
- salt to taste
- 3.5 cups coconut milk
- 1 tbsp coriander leaves chopped
- 1 pinch saffron threads
Instructions
- Firstly, soak the basmati rice in water for at least 15 minutes before cooking.
- heat ghee in a cookeradd the following spices in melted hot ghee, bay leaf, fennel seeds, cinnamon, cloves, star anise
- add green chillies,onions,cashews and saute this until the onions turn brown
- when the onions turn brown, add the washed and soaked rice. fry for a minute.
- add the salt required and mix again
- now add 3.5 cups coconut milk, sprinkle saffron threads over , give it a stir.
- pressure cook in low flame for 15 minutes or the first whistle, whichever is first.
- switch off and let the pressure gets settled completely before you open.
- Open and mix it up gently.
- add chopped coriander leaves and serve hot with your favourite curry
Ghee Rice with Coconut Milk recipe | kerala neychoru stepwise pics :
- Firstly, soak the basmati rice in water for at least 15 minutes before cooking.
- heat ghee in a cooker
- add the following spices in melted hot ghee, bay leaf, fennel seeds, cinnamon, cloves, star anise
- after the spices are added into hot oil, immediately spices lets out aroma. when the next set of ingredients to be added. very finely chopped green chillies. we are not adding pepper or red chillies. so if you like it more spicy, add more green chillies. I have added to green chillies very finely chopped
- next to this, add the thinly sliced onions.
- further, add the cashews.
- saute this until the onions turn brown
- when the onions turn brown, add the washed and soaked rice.
- fry for a minute.
- add the salt required and mix again
- now add 3.5 cups coconut milk. for 2 cups rice i have used 3.5 cups coconut milk. Based on the rice variety, this may vary. Some basmati variety goes good with just 1:1.5 ratio. I always cook for with 2:3.5 ratio. Also if you have soaked for longer duration, then reduce the quantity of water.
- sprinkle a pinch of saffron threads over it
- basmati rice cooks quickly, just pressure cook in low flame for 15 minutes or the first whistle, whichever is first.
- switch off and let the pressure gets settled completely before you open.
- Open and mix it up gently.
- add chopped coriander leaves and serve hot with your favourite curry
