South Indian Coconut Pulao
Want to enjoy a authentic South Indian Coconut Pilau?
Try this delicious recipe courtesy of Dhivya (@maplechutney).
- 0 - 30 Minutes
- Easy
- Serves 4
Method
Ingredients
Ingredients
- • 2 tablespoons fresh or frozen coconut
- • 1-inch piece of ginger
- • 3 cloves of garlic
- • 2-3 green chillies
- • 2 tablespoons neutral oil
- • 2 bay leaves
- • 4 cloves
- • 2 star anise
- • Nutmeg (a few scrapes of fresh nutmeg)
- • 1 mace (optional)
- • 1 medium onion sliced
- • 1 carrot, cut into batons (2 inches)
- • ½ a small head of cauliflower
- • ¼ cup of peas
- • 1 pouch Tilda Pure Basmati rice
- • A handful of mint and cilantro
- • Salt
How to make South Indian Coconut Pulao
-
Grind coconut, ginger, garlic, and chillies into a smooth paste with about ½ cup water and set aside.
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Bring a large pot or dutch oven to medium heat, add all the whole spices (bay leaves, cloves, star anise, nutmeg, and mace if using). Toast for about a minute until everything is fragrant.
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Add the sliced onion and fry till it is lightly golden about 7 - 10 minutes.
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Next add the ground coconut paste, carrots, cauliflower, and salt. Toss till everything is well coated. Cover and steam the vegetables in the coconut paste for about 5 - 7 minutes till the veggies are cooked through but still have a bite to them. If you find it to be dry, sprinkle a little water to prevent it from burning, be sure to not to add too much water.
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Once the vegetables are cooked, add Tilda Pure Basmati rice, toss and coat everything. Sprinkle a little more water, cover, and steam for 3-4 minutes till the rice is cooked through.
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Garnish with freshly chopped mint and cilantro, and enjoy with a side of raita.
