Thengai Paal Pulao | Coconut Milk Pulao

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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