Coconut milk pulao recipe | Thengai paal sadam

 Coconut milk pulao is a simple pulao recipe, where the basmati rice is cooked with aromatic spices and coconut milk, served with a spicy gravy. Amma rarely makes this thengai paal sadam, which she learnt from her friend. But we will look forward to this yummy rice and the combo at our home with be spicy aloo subzi. I still remember one of those rainy days, after i delivered Varun, i pestered amma to make this combo of coconut milk pulao and aloo subzi, and literally feasted on it. I used store bought coconut milk. You can use home made coconut milk too. 

Coconut milk pulao

  Preparation Time : 10 mins | Cooking Time : 20 Mins |Serves: 2-3

    Basmati rice   1 cup
    Water    1 cup
    Thick coconut milk  1/2 cup
    Cinnamon  a small stick
    Bay leaf   1
    Green chili  2
    Oil  1 tblsp
    Green peas   1/4 cup (optional)  
                                         Video of how to make coconut milk pulao

            
     
     

Method:

• Wash the rice and soak it in 1 cup water and 1/2 cup coconut milk.
• Soak for 15-20 minutes.

• In a pressure cooker add oil and add the bay leaf, cinnamon stick and green chili. Slit the green chili and put it.
• Saute for few seconds and add the soaked rice. 
• Add salt to this.

• Add green peas, if using.
• Cover the cooker with the lid.

• Pressure cook till 2 whistles. 

• Once the pressure subsides, open the cooker and mix it gently. 
• If needed garnish with coriander leaves or mint leaves.
• Serve hot with any spicy gravy. We had with rajma masala. 

 
Notes:

1. You can add carrot,potato and beans along with green peas.
2. You can add few more whole spices such as marati moggu, cardamom also.
3. Finely chopped mint leaves and onions can also be added with whole spices.
4. The coconut milk pulao goes well with spicy paneer gravy too.