Coconut Milk Pulao (Thengaipal Sadham): Aromatic Indian Rice Recipe
30 minutes
661 reads
About Coconut Milk Pulao (Thengaipal Sadham): Aromatic Indian Rice Recipe
Indulge in the fragrant and creamy delight of Coconut Milk Pulao, also known as Thengaipal Sadham. This authentic Indian rice dish features fluffy basmati rice infused with rich coconut milk and a delicate blend of warming spices. A simple yet elegant recipe, perfect for a light lunch or a flavorful brunch.Unlike many pulao recipes, this version focuses on the pure, elevated flavors of coconut and spices, omitting vegetables to allow the essence of each ingredient to shine. Serve this Coconut Milk Pulao alongside your favorite spicy curry, or enjoy it with crispy potato chips and a refreshing raita for a complete and satisfying meal. Prepare to be captivated by its aromatic appeal and comforting taste.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Rice and Liquid
- 2 cup Basmati Rice
- 2 cup Coconut Milk thick
- 1 cup Water
- 1 tsp Salt or to taste
Aromatics and Spices
- 2 tbsp Clarified Butter or 4 tablespoons of vegetable oil for vegan option
- 1 tsp Cumin Seeds
- 2 Cloves
- 1 small stick Cinnamon
- 3 Cardamom green pods
- 2 medium Onion thinly sliced
- 4 Chilies green, minced, or 2 cloves garlic, slit lengthwise
- 1/2 cup Spring Onion chopped, for garnish
Instructions
Preparation
- Wash the basmati rice thoroughly and drain well. Set aside.
Sauté Aromatics
- Heat the ghee (or oil) in a wide, heavy-bottomed pan over medium heat. Add cumin seeds, cloves, cinnamon, and green cardamom pods. Sauté for 30 seconds until fragrant.
Cook Onions and Spices
- Add the thinly sliced onions and green chilies (or minced garlic). Sauté until the onions are softened and lightly golden brown. Stir in half of the chopped spring onions.
Combine Rice and Liquids
- Add the drained basmati rice to the pan and stir gently to coat with the spices and oil. Pour in 1 ½ cups of water and salt. Bring to a boil.
Simmer and Rest
- Stir in the coconut milk. Reduce heat to low, cover the pan tightly, and simmer for 15 minutes, or until the rice is cooked and the liquid is absorbed. Let stand, covered, for 5 minutes.
Garnish and Serve
- Garnish with the remaining chopped spring onions and serve hot. Enjoy with your favorite curry, raita, and crispy potato chips.
Recipe Notes
Expert Tips for the Perfect Coconut Milk Pulao
- For extra flavor, toast the spices lightly in the ghee before adding the onions. This enhances their aroma.
- Use full-fat coconut milk for the richest flavor. Thinner coconut milk will result in a less creamy pulao.
- Adjust the amount of green chilies to your preferred spice level. If using garlic instead of green chilies, add it at the same time as the onions.
- If you prefer a nuttier flavor, add a tablespoon of toasted slivered almonds or cashews along with the spring onions for garnish.
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Recipe Nutrition
Calories: 545kcalCarbohydrates: 35gProtein: 8gFat: 42gPolyunsaturated Fat: 12.6gMonounsaturated Fat: 25.2gFiber: 1gSugar: 8g
Subhashni Venkatesh
Articles: 165
4 Comments
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This looks delightful! Thanks for the recipe.
Looks so appetizing! Thank you for posting.
Looks so wonderful! Thanks for posting.
Such an enticing dish! Thanks for the recipe.