Coconut Milk Pulao | Thengai Paal Sadam | Coconut Milk Rice | Corn and Capsicum Pulao

VIDEO

STEP BY STEP COCONUT MILK PULAO:

INGREDIENTS:

Basmati Rice - 1 cup Corn - 1 Cup Capsicum - 1 cup Mint leaves - few Onion - 1 big chopped Ginger garlic paste - 2 tbsp Green chili - 5 - 6 slit in the middle Salt - to taste Water - 1 cup Coconut milk - 1 cup (thin_ TO TEMPER:

Oil - 2 tsp Ghee - 1 tsp Cumin seeds - 1 tsp Cloves - 3 Dagad phool / Kalpasi - small piece Bay leaf - 2 Star anise - 1

HOW TO MAKE:

Heat oil and ghee in a pressure pan / cooker. Add cumin seeds, cloves, dagad phool, bay leaf and star anise. Saute for couple of seconds and add cashews. Saute until golden brown. Add chopped onion, ginger garlic paste,green chilies and needed salt.

Cook until onion translucent.  Add corn, chopped capsicum and mint leaves.  Combine well. 

Add basmati rice.  Mix well. Add a cup of thin coconut milk along with water.  

Mix well and pressure cook for 2 whistles.  Whistle counts vary depends on the pressure cooker so allow accordingly. 

Coconut Milk Pulao is ready to serve 😋 Serve with any Raita or Salan of your choice. 

TIPS:

Adding vegetables are absolutely your choice. 

Add only think coconut milk as thick milk results more oily texture.

I did not soak basmati rice, but if you soak, then follow the same. 

Do not allow more than 2 whistles.  More whistles results mushy pulao. 

1:2 water is perfect for this pulao, adding more water also results mushy pulao. Hence add the mentioned measurement.