Thengai Paal Pulao | Coconut Milk Pulao | Thengai Paal Sadam Recipe | How to make Thengai Paal Sadam
Vegetarian pulao has many versions, this is one of the simplest rice dish which looks and tastes similar to biryani. A mild tasting pulao which is made primarily with coconut milk without any spice powder, meat or vegetables.
Thengai Paal Pulao | Coconut Milk Pulao | Thengai Paal Sadam
South Indian style plain pulao using coconut milk. Plain pulao which tastes similar to biryani but made without any spice powder, meat or vegetables.
Servings: 4
Ingredients
Extract Coconut Milk
- 1 cup Fresh Grated Coconut
- 2 cups Water
To cook
- 2 cups Basmati rice
- 2 cups Coconut milk
- 1 cup Water
- 3 each Bay leaf
- 1 whole Star Anise
- 2 2 inch Cinnamon sticks
- 3 each Green Cardamom
- 8 each Cloves
- 1/2 tsp Fennel seeds
- 1/2 tsp Cumin seeds
- 8 each Green Chili
- 1 cup Onion sliced
- 1/2 cup Tomato
- 1 tsp Ginger Garlic Paste
- 1/4 tsp Turmeric powder optional, only if you prefer color
- 2.5 tsp Salt or to taste
- 6 leaves Mint leaves
- 3 tbsp Coriander leaves for garnish
- 1 tsp Ghee optional
Instructions
Soak
- Soak rice in enough water for at least 20 to 30 minutes. (This soaking time is for 1:1.5 rice liquid ratio)
Coconut Milk Extract
- First, blend one cup of coconut with 1 cup of water.
- Strain to get a thick coconut milk by squeezing using a fine mesh sieve. (First batch milk will be very thick)
- Again, repeat the process by adding another cup of water to the coconut fiber from the first batch and extract the coconut milk. (Second batch will be light)
- Reserve two cups of coconut milk by combining both the batch.
To cook
- Heat oil in a pressure cooker. Temper with whole garam masalas until it release its aroma.
- Add green chilies and finely sliced onion and fry until translucent. (8 to 10 minutes over medium flame) No need to brown the onions, cook with a pinch of salt until it turns transparent and soft.
- Now add chopped tomatoes and cook for few minutes until it becomes mushy and soft.
- Add turmeric powder is purely optional, its added to give some color or the pulao. Skipping this will give a pale orange finish to your pulao.
- Add required amount of salt at this stage along with one cup water and 2 cups of reserved coconut milk. ( rice liquid ratio 1 : 1.5 )
- Wash rice a few times until the water runs clear. This will remove most of the starch from the rice and will keep it from sticking to each other while cooking.
- Drain all the water from rice and add this to the base along with few mint leaves.
- Bring this to a light boil over high flame. Pressure cook for 1 whistle over high flame, sim for 10 minutes and turn it off!
- Once the pressure settles completely, open the cooker and garnish with coriander leaves and drizzle some ghee.
- Gently fluff to mix and then immediately transfer the content to another tray or serving bowl.
- Serve hot with a veg kurma or pakoda kurma on the side!
Instructions
Soak
-
Soak rice in enough water for at least 20 to 30 minutes. (This soaking time is for 1:1.5 rice liquid ratio)
Coconut Milk Extract
-
First, blend one cup of coconut with 1 cup of water.
-
Strain to get a thick coconut milk by squeezing using a fine mesh sieve. (First batch milk will be very thick)
-
Again, repeat the process by adding another cup of water to the coconut fiber from the first batch and extract the coconut milk. (Second batch will be light)
-
Reserve two cups of coconut milk by combining both the batch.
To cook
-
Heat oil in a pressure cooker. Temper with whole garam masalas until it release its aroma.
-
Add green chilies and finely sliced onion and fry until translucent. (8 to 10 minutes over medium flame) No need to brown the onions, cook with a pinch of salt until it turns transparent and soft.
-
Now add chopped tomatoes and cook for few minutes until it becomes mushy and soft.
-
Add turmeric powder is purely optional, its added to give some color or the pulao. Skipping this will give a pale orange finish to your pulao.
-
Add required amount of salt at this stage along with one cup water and 2 cups of reserved coconut milk. ( rice liquid ratio 1 : 1.5 )
-
Wash rice a few times until the water runs clear. This will remove most of the starch from the rice and will keep it from sticking to each other while cooking.
-
Drain all the water from rice and add this to the base along with few mint leaves.
-
Bring this to a light boil over high flame. Pressure cook for 1 whistle over high flame, sim for 10 minutes and turn it off!
-
Once the pressure settles completely, open the cooker and garnish with coriander leaves and drizzle some ghee.
-
Gently fluff to mix and then immediately transfer the content to another tray or serving bowl.
-
Serve hot with a veg kurma or pakoda kurma on the side!
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