Coconut milk rice

Name: Coconut milk rice
Total time: 2700 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Basmati rice; 1 cup Coconut milk; 1 Onion medium size (thinly sliced); 5-6 Garlic cloves (thinly sliced); 1-2 Green chilli (slit); 1 cup Carrot (diced); 1 cup Green peas; 1 Bay leaf; 3-4 Cardamom; 4-5 Clove; 1” piece Cinnamon; 1 tsp Cumin; 1 cup Water; as needed Salt; 1 tbsp ghee; 1 tbsp oil; 2 medium sized potatoes; 2 tbsp Chilli powder; a few springs Mint & coriander

Jayalakshmi Rangarajan @cook_15527188

Coconut milk rice is a staple lunch in our household. Basmati rice cooked with vegetables in coconut milk , this dish is a tasty variant to the usual pulao . This is a very mild spice dish and hence we like to pair it with spicy potato roast . This dish is my entry to the #holispecial contest .

Jayalakshmi Rangarajan @cook_15527188

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Ingredients

45 minutes

2 servings

1 cupBasmati rice
1 cupCoconut milk
1Onion medium size (thinly sliced)
5-6Garlic cloves (thinly sliced)
1-2Green chilli (slit)
1 cupCarrot (diced)
1 cupGreen peas
1Bay leaf
3-4Cardamom
4-5 Clove
1” pieceCinnamon
1 tspCumin
1 cupWater
as neededSalt
1 tbspghee
1 tbspoil
2medium sized potatoes
2 tbspChilli powder
a few springsMint & coriander

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Steps

45 minutes

1

Cut the vegetables and keep it ready
2

Wash and soak basmati rice for about 20 minutes
3

If possible, prepare coconut milk from fresh coconut by grinding it with a little water and extracting the milk. Else use canned milk.
4

In a pressure cooker, heat 1 tbsp oil and 1 tbsp ghee. Add the spices and let it splutter.Once the spices turn aromat, add the garlic and green chilli and sauté till the raw smell leaves. Then add the onions and sauté till it turns translucent.
5

Then add a few springs of mint leaves
6

Sauté for a while and then add the carrots and peas. (Beans, potato can also be added) sauté the vegetables for a couple of minutes.
7

Now add the rice, coconut milk and water. Normally, the ratio of rice to water is 1:2. In this case, add 1 cup of coconut milk and 1 cup of water. Add the required salt.
8

Close the pressure cooker and cook for 3 whistles in medium flame. Once the pressure releases, open the lid and fluff the rice gently with a fork.
9

Garnish with coriander. NOTE : * The recipe doesn’t call for any additional spice/ masala powder. The only spice element is green chilli. Hence adjust the spice level as per needs.
10

Since it’s a mild spice rice dish, I’m pairing it with a spicy potato roast.
11

For the potato roast, peel the potatoes and cut them into thin slices.
12

In a bowl, mix chilli powder and salt (as per requirements) Marinate the potato slices in the powder mix and let it sit for 10 minutes.
13

Heat a pan/tawa ; heat oil and then add the potato slices. Do not overcrowd the tawa, if the quantity is more, cook in batches.
14

Flip the pieces and cook evenly on both the sides. Drizzle oil as needed.