South Indian style pilaf or thengai pal sadam is one of my favorite. A typical south Indian wedding reception menu is incomplete without this. The rice gets its aroma and flavor from the coconut milk and is usuallymildly spiced.
It is basically basmathi rice cooked in coconut milk along with spices and vegetables. For about 1 cup of basmathi rice, usually 1 cup of thick coconut milk and 1 cup of water is added. But I find it too heavy so I add 3/4 coconut milk and increase the quantity of water. You can either make fresh thick coconut milk at home or use store bought. I used reconstituted Maggie coconut powder.
(serves - 3)
- Basmathi rice - 2 cups
- Coconut milk - 1.5 cups
- Water - 2.5 cups
- Mixed vegetables - 1/2 to 3/4 cup (carrots and beans)
- Onion - 1 big (thinly sliced)
- Ginger garlic paste - 2 tsps
- Green chilli - 2 to 3 slit
- Bay leaf - 1
- Jeera - 1 tsp
- Cinnamon - 1 small piece
- Clove - 1
- Maggie magic cube (vegetable) - 1 (optional)
- Oil or ghee - 2 tsp
- Heat ghee in a pressure cooker and add the whole spices.
- Add ginger garlic paste & saute for 10 to 15 seconds.
- Add sliced onion and green chillies and fry till the onion turns translucent.
- Add the chopped vegetables and saute again for few seconds.
5. Add the basmathi rice (wash it before you add), coconut milk, water, vegetable cubes and salt. Cover the lid and pressure cook . Usually for basmathi rice, 2 whistles should be enough.
6. Serve hot as such or with spicy kurma and raita.
This post is dedicated to you subashini :)