Coconut Milk Pulao / Thengaipal Sadham

Coconut Milk Pulao / Thengaipal Sadham - Plattershare - Recipes, food stories and food lovers
A flavourful rice with the richness of coconut milk and fresh spices without adding any vegetable. Though any spicy gravy goes very well with this rice as side dish, Potato chips and onion cucumber raita is the best combo to relish this awesome fluffy pulao...
4 from 1 vote
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Served As: Brunch, Lunch
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 2 cup Rice basmathi
  • 2 cup Thick Coconut Milk
  • 1 cup Water and
  • 2 Onions thinly sliced from
  • 4 pods Green Chillies or garlic slitted into two garlic
  • 1/2 cup Spring Onions chopped
  • 1 spoon Cumin Seeds tea
  • cloves Cloves cinnamon sticks and green cardamon for seasoning
  • 2 spoons Clarified Butter vegans can skip the clarified butter and use oil 4 tb spoons instead, or oil oil tb and tb


  • Wash the rice and place it in a strainer and drain the excess water. Keep aside. Heat a wide heavy bottomed pan with oil and clarified butter.
  • Do the seasoning with cumin seeds and spices. Fry the onions, green chillies and garlic pods till the onions roast well. Add half of the chopped spring onions and stir. Add the basmathi rice and stir gently.
  • Pour 1 and 1/2 cups of water and add required salt. When the water starts boiling pour the coconut milk too and mix well. Close the pan with a lid and keep the flame to low. Switch off the stove after 15 minutes.
  • Allow resting time for 5 minutes. Now open the lid and garnish the rest of spring onions and serve with any spicy gravy or chips and raita.

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4 from 1 vote

Subhashni Venkatesh
Subhashni Venkatesh

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