Name: Indian Coconut Rice Pulao from Coconut Cream recipe by Antara Navin at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2
Ingredients: 1 cup Basmati rice (or any long grained rice); 1/4 cup coconut cream or 2 cups coconut milk (I have used coconut cream in this recipe); 1.5 tbsp ghee or oil; 1 bay leaf; 2 cloves; 2 green cardamom pods; 4 black peppercorns; 1/2 tsp cumin seeds; 1/2 knob ginger finely grated or chopped; Salt as required; 1 medium size carrot peeled and finely chopped; 1/4 cup fresh Green Peas; 1 tbsp sliced cashews; 1/2 tbsp coconut slices

ABOUT Indian Coconut Rice Pulao from Coconut Cream RECIPE

Indian Coconut Rice Pulao from Coconut Cream is my interpretation of the South Indian Cuisine Coconut Rice. Here in this recipe, the coconut cream is diluted to get the coconut milk and then the soaked basmati rice along with vegetables like carrots, peas, is cooked in it. This coconut rice pulao is also infused with whole spices like bay leaf, cloves, cardamom pods, black peppercorns and ginger. Finally, the coconut rice pulao is garnished with fried cashews and coconut slices.

Ingredients Serving: 2

1 cup Basmati rice (or any long grained rice)
1/4 cup coconut cream or 2 cups coconut milk (I have used coconut cream in this recipe)
1.5 tbsp ghee or oil
1 bay leaf
2 cloves
2 green cardamom pods
4 black peppercorns
1/2 tsp cumin seeds
1/2 knob ginger finely grated or chopped
Salt as required
1 medium size carrot peeled and finely chopped
1/4 cup fresh Green Peas
1 tbsp sliced cashews
1/2 tbsp coconut slices

Instructions

Wash and clean the basmati rice 2-3 times and soak it for 30 minutes.
In the meantime prepare the coconut milk. Blend the coconut cream with 3/2 cups of water in a mixer/blender till it forms a smooth mixture. Keep it aside. (You may skip this step if using coconut milk.)
Drain the soaked rice and add it to an electric rice cooker. Add the coconut milk into it. (You can also use a pressure cooker or open container to cook the rice.)
In a small pan, add oil or ghee. Once the oil is hot, add the bay leaf, cardamom pods, cloves, black peppercorns, and saute at low heat till it releases the aroma.
Add the cumin seeds. When the seeds start to sizzle, add the grated or chopped ginger and saute for 2 minutes so that the raw smell goes away. Now add the chopped carrots and green peas. Saute at medium heat for 3-4 minutes.
Add the fried carrots and peas mixture into the rice cooker. Add little water or as required for the rice to cook. Cover the cooker with the lid and cook until the rice is baked.
In a small pan, add 2 tsp of ghee or oil. Saute the cashews and the coconut slices for 2 minutes on low heat. Add this tempering to the cooked rice.
Serve the coconut rice pulao with a curry or enjoy it with green chutney.

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