Coconut Milk Rice/ Thengaipaal Sadam

One of my favorite recipe, my mom used to cook is Coconut Milk Rice. Basmathi rice cooked in thick coconut milk along with mild spices gives a pleasant aroma. This rice goes well with vegetable kurma / spicy gravy.

Preparation time: 20 mins
Cooking time: 20 mins
Serves: 4 nos

Ingredients:

Basmathi rice - 1 1/2 cup
Ghee / Oil - 2 tablespoon
Fennel seeds - 1 teaspoon
Onion - 1 (large, finely chopped)
Green chilli - 2 (slit)
Chick peas - 1/2 cup (boiled white channa)
Bay leaf - 1 no
Cinnamon stick - 1 no
Cardamom - 1 no
Gloves - 2 no
Coconut milk - 3 cup
Salt - to taste

Preparation Method:

1. Wash and soak basmathi rice for 20 mins.
2. Soak channa overnight for 8 hrs and pressure cook for 5 whistle.
3. Heat oil in pan pressure, add bay leaf, cinnamon stick, gloves, cardamom and fennel seeds. Saute well for a minute and add finely chopped onions.



4. When onion turns translucent color, add green chills and saute well.
5. Add soaked rice, cooked channa, salt and coconut milk to it. Mix well and check salt for taste.
6. Pressure cook it for 3 whistles.
7. Once pressure vanish off, give a stir to the rice using fork to fluff the rice.

Yummy yummy hot coconut milk rice is ready to be served. It can be used with any type of spicy gravy.

Tips:

1. Cashew nut and raisins can be added to this rice while stirring green chilly.
2. Always it is preferred to use 2nd coconut milk for boiling rice.