Coconut pilaf

Name: Coconut pilaf
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 3 cups sona masoori rice; 3 onions sliced; 4-5 green chillies; 2 broken red chillies; 2 sprigs curry leaves; 3 grated carrots; 2 1/2 tbsps ginger garlic paste; 1/2 cup cashew soaked in sufficient water; 3 cups coconut milk (made from 1/2 coconut); 3/4 cup frozen peas; 3/4 cup soya chunks boiled and kept aside; 3 tbsps oil and ghee; 4-5 bay leaves; Spice powders :; garam masala powder (6 cardamon+6 cloves+1 inch cinnamon+nutmeg); 1 tsp Red chilli powder; to taste Salt; 1 pinch turmeric; 1/2 lemon

Reena Andavarapu @reena_cooks

#riceisthebest
Coconut rice is a very popular dish in the south. Made in a number of ways. This is a authentic receipe I've learnt from my mother in law. It's quite unique from other normal coconut pilafs as it's not white in colour in the first place and is spicy too. Basmati rice is normally not preferred here. It's enjoyed and flavourful with the sona masoori rice variety.

Reena Andavarapu @reena_cooks

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Ingredients

30 minutes

5 servings

3 cupssona masoori rice
3onions sliced
4-5green chillies
2broken red chillies
2 sprigscurry leaves
3grated carrots
2 1/2 tbspsginger garlic paste
1/2 cupcashew soaked in sufficient water
3 cupscoconut milk (made from 1/2 coconut)
3/4 cupfrozen peas
3/4 cupsoya chunks boiled and kept aside
3 tbspsoil and ghee
4-5bay leaves
Spice powders :
garam masala powder (6 cardamon+6 cloves+1 inch cinnamon+nutmeg)
1 tspRed chilli powder
to tasteSalt
1 pinchturmeric
1/2lemon

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Steps

30 minutes

1

Heat oil and ghee in a wide pressure pan. Temper with broken red chillies.Add the bay leaves. Saute the sliced onions. Next goes the ginger garlic paste and slit green chillies.saute for 2 minutes.
2

Next add the soaked cashews and the vegetables. Saute for 2 minutes. Add the spice powders and some salt.
3

Saute and cook for a while. Now add the washed and soaked rice
4

Add the required water. Leave for a rolling boil. Squeeze the lemon.Then add the coconut milk and mix.check for salt and seasoning. Cover and simmer for 20 minutes.
5

Open and fluff the rice. Serve with curd or raita.

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Cooksnaps

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Reena Andavarapu @reena_cooks

on April 23, 2019 15:04

No one is born a great cook. We need not cook fancy or complicated masterpieces but good food from fresh ingredeints. This is what should be our moto and inspire our inner chef.

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Coconut pilaf

Coconut pilaf

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