South Indian Coconut Pulao
- 0 - 30 Minutes
- Easy
- Serves 4
Want to enjoy a authentic South Indian Coconut Pilau?
Try this delicious recipe courtesy of Dhivya (@maplechutney).
Ingredients
Method
• 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
- Grind coconut, ginger, garlic, and chillies into a smooth paste with about ½ cup water and set aside.
- 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.
- Add the sliced onion and fry till it is lightly golden about 7 - 10 minutes.
- 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.
- 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.
- Garnish with freshly chopped mint and cilantro, and enjoy with a side of raita.
