Thengai Paal Sadam | कोकोनट मिल्क पुलाव | Coconut Milk Rice | Sanjeev Kapoor Khazana

A flavourful South Indian staple rice recipe tastes simply delicious. The aroma of the rice cooked in coconut milk draws everyone's attention within no time, so make a big batch today!

THENGAI PAAL SADAM

Ingredients

3 cups thin coconut milk
1½ cups basmati rice, soaked for 30-40 minutes and drained
2-3 tbsps ghee
1 tsp cumin seeds
1 bay leaf
½ inch cinnamon stick
3-4 green cardamoms
2-3 cloves
6-8 black peppercorns
½ inch ginger, chopped
2-3 green chillies, chopped
6-8 cashew nuts, roughly chopped
1 large onion, sliced
Salt to taste
¼ cup blanched green peas
1 medium carrot, peeled and cut into ½ cm pieces
2-3 tbsps chopped fresh coriander leaves
2-3 tbsps chopped fresh mint leaves
Fresh coriander sprig for garnish

Method

1. Heat ghee in a deep non-stick pan. Add cumin seeds and once they start to change the colour, add bay leaf, cinnamon stick, green cardamoms, cloves, black peppercorns and sauté till fragrant.
2. Add ginger, green chillies and sauté for 30 seconds.
3. Add cashew nuts and sauté for a minute.
4. Add onion, salt and sauté till golden brown.
5. Add green peas, carrots and mix well.
6. Add drained rice and sauté for a minute. Add thin coconut milk and mix well.
7. Once the mixture comes to a boil, cover and cook on low heat for 10-15 minutes.
8. Set aside for 10-15 minutes.
9. Sprinkle coriander, mint and mix well with light hands.
10. Transfer in a serving plate, garnish with a coriander sprig and serve hot.

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