Shahi Coconut Milk Pulao
Sujata Roy
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.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Indian
1 Large bowl
1 Small bowl
1 Pan or wok
1 Cover or lid
1 Spatula
- 2 Cup Basmati rice
- 3 tbsp Cashew nuts
- 3 tbsp Almond
- 1/4 tsp Saffron
- 1 tbsp Water
- 4 Green cardamom
- 4 Cloves
- 1 Inch Cinnamon
- 2 Bay leaf
- 1/2 Star anise
- 4 Kabab chini Optional
- 2 Strands Mace or javitri
- ½ tsp Cumin seeds
- 1 tsp Cumin powder
- 1&1/2 Inch Ginger Grated
- 2-3 Green chilli
- Salt
- 1 tsp Sugar Optional
- 2 tbsp Ghee or clarified butter
- 1 Cup Thick coconut milk
- 3 Cup Water
- 2 tbsp Cilantro or coriander leaves Chopped
- 1 tbsp Mint leaves Chopped
- 1/2 Cup Green peas
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.
Soak saffron in 1 tablespoon warm water.
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.
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. When seeds starts to splutter add grated ginger and chopped green chilli. Fry for a few seconds.
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.
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.
When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes. Stir once in between.
After 15 minutes stir the rice gently. Water should be absorbed, if not cover cover on simmer for 5 minutes again.
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.
Keyword aromatic rice, coconut milk recipe, easy cooking, easy recipe, fragrant rice, fusion recipe, gluten free, one pot meal, pulao, rice recipe, rice with coconut milk, unique recipe