Shahi Coconut Milk Pulao

Shahi coconut milk pulao. A no onion garlic flavorful one pot rice dish with coconut milk, aromatic spices,fried nuts and coconut milk. Very easy to make yet absolutely delicious. Dry fruit, saffron, whole spices, ghee or clarified butter, mint and cilantro with coconut milk made this pulao absolutely shahi or royal.

Here are some more rice dishes from this blog.

1. Spinach pulao

2. Mushroom egg fried rice

3. Mix Vegetable fried rice

4. Saffron rice with pickled Jalapeno and ginger julienne

5. Easy pulao or one pot rice

6. Corn peas barista fried rice

7. Korean egg fried rice

8. Aloo chutney pulao

9. Spanish moulded rice

10. Mint rice or pulao

11. Beetroot rice

12. Mexican rice

13. Carrot rice

14. Tricolor rice

15. Mexican green rice

16. Biryani flavoured tahri

17. Kolkata style chicken biryani

18. Basanti pulao

19. Egg pulao or biryani

20. Bengali pulao

21. Lotus stem biryani or pulao

22. Chana dal or Bengal gram and steamed egg khichdi

23. Bhuni khichuri or moong dal khichdi

You may also like to try Italian basil fried rice from the blog of my friend Radha Rajagopalan.

To make this aromatic and lipsmackingly delicious pulao you need only basmati rice, some dry fruits and whole spices. I have used almond and cashew nuts only. You can use raisins or any other dry fruits of your choice. If you don’t want to use whole spices add half to 1 teaspoon Pulao or biryani masala at the end to make your pulao perfectly flavorful.

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Recipe

Basmati rice – 2 cup

Cashew nuts – 3 tablespoon

Almond – 3 tablespoon

Saffron- 1/4 teaspoon + 1 tablespoon water

Green cardamom – 4

Cloves — 4

Cinnamon – 1 inch piece

Bay leaf – 2

Star anise – half

Kababchini – 4, optional

Mace or javitri – 2 strands

Cumin seeds – 1/2 teaspoon

Cumin powder – 1 teaspoon

Ginger – 1&1/2 inch piece, grated

Green chilli – 2-3 or to taste

Salt to taste

Sugar – 1 teaspoon, optional

Ghee or clarified – 2 tablespoon

Thick coconut milk – 1 cup

Water – 3 cup

Cilantro or coriander leaves – 2 tablespoon, chopped

Mint leaves – 1 tablespoon, chopped

Green peas – 1/2 cup

Method

1. Wash the rice 4-5 times or till water runs out clear. Soak the rice in water for 15 minutes. After 15 minutes drain the water and keep aside.

2. Soak saffron in 1 tablespoon warm water.

3. Heat ghee or clarified butter in a pan or wok. Fry the cashew nuts and almond on low medium heat till light golden brown. Transfer the nuts on a plate.

4. In the same ghee add cumin seeds, lightly crushed green cardamom, cloves, cinnamon, bay leaves, star anise, mace or javitri and Kababchini if using. If you don’t want to use whole spices add half to one teaspoon biryani or pulao masala at the end or before removing from heat. Get the recipe here.

5..When seeds starts to splutter add grated ginger and chopped green chilli. Fry for a few seconds.

6. Now add drained rice, cumin powder and salt. Saute for 2 minutes. Stir the rice gently to avoid breaking the rice. Add soaked saffron and mix.

7. Add coconut milk, water, chopped cilantro or coriander leaves, mint leaves, green peas, fried cashew nuts, almond and sugar. You can also add some raisins if you want. Mix well.

8. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes. Stir once in between.

9. After 15 minutes stir the rice gently. Water should be absorbed, if not cover cover on simmer for 5 minutes again.

10. Remove from heat let it covered for 10-15 minutes. Remove the cover and fluff the rice gently. Serve hot and spicy curry or raita.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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