Coconut Milk Rice/Coconut Milk Biriyani/Thengaipal Sadam

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Coconut Milk Rice/Coconut Milk Biriyani/Thengaipal Sadam

This is one of my favourites. Even though it is made with Coconut Milk it does not feel heavy. It is also said to cool your stomach. I tried this with a wonderful Alo/Potato Korma cooked in Coconut milk.

Oh God! it was heavenly. This is a mildly flavoured preparation without any spice.

Ingredients

Rice - 1 Cup (Washed and Soaked for 20 minutes)
Aniseed/Bay Leaf/Black Cardamom/clove/- 1 Each
Green Chillies - 1 Slit
Coconut Milk - 2 Cups*
Onion - 1(Small,sliced)
Ginger Garlic Paste - 1/4 Teaspoon.
Oil and Salt - To taste

Method

In a vessel, heat some oil. Once the oil is heated add the whole Masalas and then then add the onion.

Once the onion is cooked,add the green chilly and Ginger Garlic paste.

After a minute, drain the water and add the rice and sauté for 2 minutes.

Then add the Coconut milk and stir and cover.

Cook until the rice is done. Stir in between as it may burn.Add salt and serve hot with little Spicy Gravy.


Tips

• If you are using store bought Coconut Milk, add water and make it really thin.

• I made coconut milk at home. Grate the coconut and add it to boiling water and set aside for 10 minutes. Then pass it through a muslin cloth and squeeze the milk and use. I used 1/2 medium coconut and 3 cups of water. I used 2 cups of coconut milk for this rice and 1 cup for the Potato Korma.
• Take a tall vessel as the milk may spill.
• It is easier to make in a electric rice cooker. Add the rice and coconut milk in the electric cooker. In a kadai,do the sauté of masala and onion and add it to the Rice coconut mixture in the cooker and cook. 
• You can add Mint leaves if your want.
• You can skip the onions too
• You can add some Peas , it will enhance the taste of this dish. 

Indian Main Course rice South indian Main COurse Traditional