Coconut Milk Pulao (Rice Cooked in Coconut Milk)
A luxurious Parsi-Gujarati rice dish where aromatic basmati is cooked entirely in fresh coconut milk instead of water. The rice is first toasted in ghee with caramelized onions and a fragrant bouquet of whole spices including cardamom, cloves, and cinnamon, creating a rich, golden pilaf with a subtle sweetness. This 'Coconut Milk Pulao' offers a creamy texture and savory depth, making it a perfect festive accompaniment to spicy curries or lentils.
Ingredients
- 2 cups Basmati rice (Originally '2 measures' (approx 1 lb). Use high-quality long-grain rice.)
- 4 cups Coconut milk (Originally extracted from 2 coconuts to make '2 Sher' (approx 4 cups). Full-fat canned coconut milk works well.)
- 2 large Onions (Originally '1 Sher' (approx 1 lb). Finely sliced.)
- 1/2 cup Ghee (Originally '1/4 Sher' (approx 125g).)
- 2 inches Cinnamon stick (Broken into pieces.)
- 1 teaspoon Mace blades (Originally listed with nutmeg.)
- 1/2 teaspoon Nutmeg (Grated or powdered.)
- 15 whole Green cardamom pods
- 15 whole Cloves
- 15 whole Black peppercorns
- 2 teaspoons Salt (Adjust to taste.)
Instructions
- 1Wash the rice gently and drain well. Peel the onions and slice them very finely (like vermicelli). Break the cinnamon and mace into smaller pieces.
- 2In a heavy-bottomed pot (traditionally tin-lined copper), heat the ghee over medium heat. Add the sliced onions and fry them until they turn a rich almond-brown color and become crispy.
- 3Add the washed rice to the pot with the fried onions. Stir and fry the rice grains in the ghee and onions until the rice also takes on a light almond/golden color.
- 4Pour in the coconut milk. Add the salt, cinnamon, mace, nutmeg, cardamom, cloves, and peppercorns. Bring the mixture to a boil over medium-high heat with the pot uncovered.
- 5Once the liquid reduces and is mostly absorbed (the surface looks dry), reduce the heat to the lowest setting (or place on embers/dum). Cover the pot tightly. Cook gently, occasionally turning the rice carefully with the handle of a spoon to ensure even cooking, until the rice is completely tender. If the rice remains hard after the liquid is gone, sprinkle a small amount of water and continue to steam until soft.