Coconut Milk Pulao/Thengai Paal Satham

Coconut milk Pulao is a delicious simple recipe can be prepared during functions or festivals. This can be enjoyed by toddlers/kids as this is not spicy. Thengai paal satham goes well with non-veg gravy or fry also with any spicy veg gravy or fry too.  

Preparation time	15mins
Cook time	15mins
Total time	30mins
Serve	2
Cuisine	South Indian
Type	Lunch
Author	Nivi Marshal

Ingredient(s)

Jeera rice	1cup
Coconut milk	1cup*
Water	1½ cup
Ghee	1tbsp
Cardamom/Elachi	2nos
Clove/Kirambu	2nos
Cinnamon/Pattai	1stick
Turmeric powder	¼ tsp
Salt	As required
Coriander leaves	few chopped

• *You can also avoid water and use coconut milk of 2½ cups

How to prepare Coconut milk pulao:

• Rinse and soak Jeera rice in water for 30mins.
• In a pan add ghee and sauté cardamom, clove and cinnamon.
• Now add the soaked rice and sauté for a min.
• Add the coconut milk and water along with turmeric powder and salt.
• Close the pan with lid and cook in low flame till water get drain out and rice gets cooked for 10mins. Switch off the flame and let it rest for 15mins./li>
• Then open the lid and add chopped coriander leaves and serve it with gravy.

Tips:

• If using Basmathi Rice use 2 cups of coconut milk or coconut milk-water mixture to prepare this recipe in pan. If using pressure use 1 ¾ cups of coconut milk or coconut milk-water mixture.
• To prepare this recipe in pressure cooker using Jeera rice use 2 ¼ cups of coconut milk or coconut milk-water mixture.