Indian Coconut Rice Pulao from Coconut Cream
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1 bay leaf
- 2 cloves
- 4 black peppercorns
- 1/2 tsp cumin seeds
- 1.5 tbsp ghee or oil
- 2 green cardamom pods
- 1 cup basmati rice (or any long grained rice)
- 1/4 cup coconut cream or 2 cups coconut milk(i have used c
- 1/2 knob ginger finely grated or chopped
- salt as required
- 1 medium size carrot peeled and finely chopped
- 1/4 cup fresh peas
- 1 tbsp sliced cashews
- 1/2 tbsp coconut slices
- Carbohydrate 16.7158555614034 g
- Cholesterol 0 mg
- Fat 1.27357638078579 g
- Fiber 4.99495263903828 g
- Protein 3.89680388794904 g
- Saturated Fat 0.311544264493763 g
- Serving Size 1 1 Serving (46g)
- Sodium 13.3292843303845 mg
- Sugar 11.7209029223651 g
- Trans Fat 0.268012811743865 g
- Calories 78 calories
Wash and clean the basmati rice 2-3 times and soak for 30 minutes.In the meantime prepare the coconut milk. Blend the coconut cream with 3/2 cups of water in a mixer/blender till it forms a smooth mixture. Keep it aside.Drain the soaked rice and add it to an electric rice cooker. Add the coconut milk into it.In a small pan, add oil or ghee. When the oil is hot, add bay leaf, cardamom pods, cloves, black peppercorns, and saute at low heat till it releases the aroma.Add the cumin seeds. When the seeds stop to sizzle, add the grated or chopped ginger and saute for 2 minutes so that the raw smell goes away. Now add the chopped carrots and green peas. Saute at medium heat for 3-4 minutes and then add them into the rice cooker.Add little water or as required for the rice to cook. Cover the cooker with the lid and cook until done. You can also use a pressure cooker or open container to cook the rice.In a small pan, add 2 tsp of ghee or oil. Saute the cashews and the coconut slices for 2 minutes on low heat. Add this tempering to the cooked rice.Serve the coconut rice pulao with curry or enjoy it with green chutney.
