Coconut Milk Masala Rice(Thengai Paal sandham), a tasty variety rice which is very delicious and a different variety of rice. The flavour of coconut milk cooked with rice makes the taste dainty.
 |
| Coconut Milk Masala Rice(Thengai Paal sandham) |
| Preparation Time | 30 mins |
| Cooking Time | 30 mins |
| Servings | 4 |
Ingredients:
| Basmati Rice | 1 Cup |
| Coconut | 1 |
| Green Chillies | 2 |
| Onion | 2 |
| Peas | 1/2 Cup |
| Rice | 1 teaspoon |
| Chopped Ginger | 2 teaspoon |
| Ginger | 1 inch piece |
| Salt | To Taste |
For Seasoning:
| Fennel Seeds | 1 teaspoon |
| Cardamom | 2 |
| Cinnamon Sticks | 1 |
| Cloves | 2 |
| Curry Leaves | few |
| Oil | 2 tablespoon |
Method:
- Wash the rice and soak in water for atleast 30 mins
- Heat oil in a pan, add fennel seeds when the oil is hot
- Add cinnamon sticks and cardamom and fry it till the fennel seeds starts to sputter
- Now add cloves and curry leaves and fry for a minute
- Add chopped ginger and fry for 20 seconds
- Add chopped onions and a pinch of salt and fry it till it turns transparent
- To this add peas and fry for another 20 seconds
- Grate the coconut and grind it in a mixer by adding water and squeeze it to extract milk. We need 2 cups of coconut milk to cook the rice. The coconut milk should be thin in consistency, we dont need thick milk
- Drain the water from soaked rice and add the rice to the pan and fry for 2 minutes
- Add coconut milk and mix well. Keep the flame high and cook for 2 minutes. After 2 minutes add salt and mix gently
- Keep in high flame till the water is absorbed completely
- keep the flame very low and cover it and cook for another 10 minutes
- Finally the water would be absorbed completely and the rice will be cooked nicely and at the same time it would be fluffy. Remove the rice from flame
- The delicious and yummy coconut milk masala rice is ready to serve hot with onion raitha
 |
| Coconut Milk Masala Rice(Thengai Paal sandham) |
No comments:
Post a Comment