Coconut milk rice is a mild, fragrant rice dish made with coconut milk and mixed veggies.
Course: Main Course
Cuisine: South Indian
Servings: 2to 3
Author: Dassana Amit
1cupbasmati riceor 200 grams basmati rice
1medium to large onion,thinly sliced or 1 cup thinly sliced onions
½inchginger + 2 to 3 garlic + 1 green chili- crushed to a paste in mortar-pestle
½cupgreen peas+ 1/3 cup chopped french beans or 3/4 cup of any mixed chopped veggies - fresh or frozen
5 to 6curry leavesor 1 medium sized tej patta (indian bay leaf)
3 to 4cloves
3 to 4green cardamoms
1single strand of mace
¾cupthick coconut milkor about 200 ml thick coconut milk
1 to 1.25cupswater
few chopped coriander leaves(cilantro leaves) or mint leaves for garnish
salt as required
Rinse basmati rice very well in water till the water runs clear of the starch. Soak the rice in enough water for 20 minutes. After 20 minutes, drain the rice and keep aside.
When the rice is soaking, prep up the veggies by chopping them. Slice the onions thinly. Also crush 1/2 inch ginger + 2 to 3 garlic + 1 green chili in a mortar-pestle.
making coconut milk rice
Heat 2 tbsp oil in a pressure cooker and add the whole spices - 3 to 4 cloves, 3 to 4 green cardamoms, 1 inch cinnamon, 1 single strand of mace and 1/2 tsp cumin seeds. Saute the spices till they splutter and become fragrant.
Now add 1 cup thinly sliced onions and 5 to 6 curry leaves. If you do not have curry leaves, then add 1 medium sized tej patta/indian bay leaf when you saute the whole spices. Stir very well.
Saute till the onions turn translucent or a light golden.
Then add the crushed ginger+garlic+green chilies paste. Stir and saute till the raw aroma of ginger and garlic goes away.
Now add 10 to 12 cashews, which have been chopped. Cashews are optional and you can skip them. Stir again.
Now add the mixed veggies. You can add 3/4 cup of any mixed veggies. I added 1/2 cup green peas and 1/3 cup chopped french beans.
Stir and saute the veggies for a minute.
Then add the rice grains.
Gently mix and stir the rice grains with the rest of the ingredients.
cooking coconut milk rice
Now pour 3/4 cup thick coconut milk. You can also add 1 cup thick coconut milk.
Add 1 to 1.25 cups water. Stir well. If using 1 cup coconut milk, then add 0.75 to 1 cup water.
Then season with salt. Taste the stock and it should feel slightly salty.
Cover and pressure cook for 1 to 2 whistles or for 8 to 9 minutes. I pressure cooked for 2 whistles.
When the pressure settles down naturally, open the lid and gently fluff the rice.
Garnish with some chopped coriander or mint leaves. Serve coconut milk rice with a side dish of raita, biryani shorba gravy or some pickle and salad.