Coconut Milk Rice (South Indian Style)
User Reviews
4.9
36 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
3
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Calories
484 kcal
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Course
Main Course
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Cuisine
Indian
Coconut Milk Rice (South Indian Style)
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Coconut Milk Rice (also called Thengai Paal Sadam in Tamil) is a mild, fragrant rice based pilaf made with coconut milk, onions, herbs, spices and mixed vegetables. What’s best is the fact that it’s not just vegetarian, but a vegan-friendly recipe too.
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Ingredients
- 1 cup basmati rice - 200 grams
- 1 cup onions - thinly sliced or 1 medium to large onion
- 1 inch ginger - peeled
- 2 to 3 garlic cloves - small to medium-sized, peeled
- 1 green chilli or 1 teaspoon chopped green chilli
- ½ cup green peas use about ¾ to 1 cup of any mixed chopped vegetables - fresh or frozen
- ⅓ cup chopped french beans
- 5 to 6 curry leaves or 1 medium sized tej patta (Indian bay leaf)
- 3 to 4 cloves
- 3 to 4 green cardamoms
- 1 inch cinnamon
- 1 ingle strand of mace
- ½ teaspoon cumin seeds
- ¾ cup coconut milk (Thick) - fresh or canned
- 1 to 1.25 cups water or add as required
- 2 tablespoons oil
- Coriander leaves - chopped (cilantro) or mint leaves for garnish
- salt as required
Instructions
Preparation
- Rinse basmati rice very well in water till the water runs clear of the starch. Soak the rice in enough water for 20 minutes. After 20 minutes, drain the rice and keep aside.
- When the rice is soaking, prep the vegetables by chopping them. Slice 1 medium to large onion thinly (1 cup thinly sliced onions).
- Crush 1 inch ginger + 2 to 3 peeled garlic cloves + 1 green chili in a mortar-pestle. Set aside.
Making thengai paal sadam
- Heat oil in a 2 litre pressure cooker and add the whole spices - cloves, green cardamoms, cinnamon, mace strand and cumin seeds. Fry the spices till they splutter and become fragrant on a low heat.
- Now add the thinly sliced onions and curry leaves. If you do not have curry leaves, then add 1 medium sized tej patta when you fry the whole spices. Stir very well.
- Sauté till the onions turn light golden or translucent stirring often on a low to medium-low heat.
- Then add the crushed ginger-garlic-green chili paste. Stir and sauté for 10 to 12 seconds till the raw aroma of ginger and garlic goes away.
- Now add cashews, which have been chopped. Cashews are optional and you can skip them. Stir again.
- Now add the mixed vegetables. You can add any mixed vegetables that you like. I added green peas and chopped french beans.
- Stir and sauté the vegetables for a minute.
- Then add the soaked basmati rice.
- Gently mix and stir the basmati rice with the rest of the ingredients.
Cooking coconut milk rice
- Now pour ¾ cup of thick coconut milk. You can also add 1 cup thick coconut milk.
- Add 1 to 1.25 cups water. Stir and mix well. If using 1 cup coconut milk, then add 0.75 to 1 cup water.
- Then season with salt. Taste the stock , it should feel slightly salty.
- Cover and pressure cook for 1 to 2 whistles or for 8 to 9 minutes on medium to medium-high heat.
- When the pressure settles down naturally, then only open the lid and gently fluff the rice.
- Garnish with some chopped coriander or mint leaves. Serve coconut milk rice with salad, raita, pickle or a biryani shorba gravy.
Notes
- Use aged basmati rice for the best texture and flavor. Any Indian variety of non-sticky short-grained or medium-grained rice also can be used in the recipe.
- Feel free to include vegetable of your choice or you can skip them altogether.
- Remember to add the correct amount of liquids (both coconut milk and water) depending on the quality and type of rice will be using. In this recipe, for 1 cup of basmati rice, you need to add about 1.75 to 2 cups of the liquids.
- This recipe can be easily doubled or tripled to make a larger serving. You can also halve the recipe.
Nutrition Information
Show Details
Calories
484kcal
(24%)
Carbohydrates
65g
(22%)
Protein
8g
(16%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Sodium
458mg
(19%)
Potassium
409mg
(12%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
346IU
(7%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
21mg
Vitamin B6
1mg
Vitamin C
52mg
(58%)
Vitamin E
4mg
Vitamin K
9µg
Calcium
80mg
(8%)
Vitamin B9 (Folate)
239µg
Iron
4mg
(22%)
Magnesium
68mg
Phosphorus
182mg
Zinc
2mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Calories | 484kcal | 24% |
| Carbohydrates | 65g | 22% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 458mg | 19% |
| Potassium | 409mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 346IU | 7% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 21mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 52mg | 58% |
| Vitamin E | 4mg | |
| Vitamin K | 9µg | |
| Calcium | 80mg | 8% |
| Vitamin B9 (Folate) | 239µg | |
| Iron | 4mg | 22% |
| Magnesium | 68mg | 17% |
| Phosphorus | 182mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
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