Coconut Milk Rice

Coconut milk rice or Thengai Paal sadam can be made in two types, Chennai or Coimbatore. This recipe is from Coimbatore, Chennai version is slightly different. I learnt this recipe from my mother in law. It is easy to make and tastes heavenly!!!!!.

Coconut milk has high fat content, so make this recipe for special occasions. Coconut milk also has medicinal values, used to cure mouth ulcers and antibacterial agent in Ayurveda medicines.



Ingredients:

2 cup Basmati rice

3 cup coconut milk

3 green chillies

1 small onion

1 medium tomato

1" piece ginger chopped

1 tbsp cardamom seeds(elachi)

1 cup water

1 tbsp ghee

2 tbsp oil

salt to taste

Preparation:

I prefer tinned coconut milk for this recipe. U can prepare coconut milk at home but its time consuming process
Heat oil and ghee in a pressure cooker. This dish has to be made in pressure cooker coz slight moisture should be retained in the rice which increases the taste of rice... Add cardamom seeds( U can buy the seeds from Indian grocers or u can crush cardamom and use the seeds) and chopped ginger. Fry for 5 mts, add Onion fry till the onions turn translucent. Add chopped tomatoes, saute till the tomatoes get mushy. Add washed basmati rice to the onion tomato mixture. Add coconut milk and water. Finally add salt, close cooker lid and leave it for two whistles on medium heat. Remove from heat allow to cool down. Open the cooker before serving and transfer to serving bowl.

Serve hot with chicken gravy or egg curry!!!

Note: Rice and water ratio (1:2), Coconut milk and water ratio (1.5: o.5)