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Main Course

Coconut Milk Pulav

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

2 cup Basmati rice
2 nos Onion finely diced, small
2 cup Vegetables Carrot,Beans,Cauliflower and Peas — cut into small pieces
1 cup Thick coconut milk
1" piece Ginger — cut into small pieces
6 - Garlic pods — cut into small pieces
4 - Green chillies — cut into small pieces
1 - Cinnamon sticks (Karugapatta)
2 nos Cloves (Grambu)
7 - Coriander leaves
Salt, to taste
4 tsp Oil or Ghee

Preparation

Step 1
Soak the rice in cold water for about 30 minutes. Set it aside.
Step 2
Pour the oil and ghee combined in a big pan.
Step 3
Add the diced onions and fry till it goes golden brown.
Step 4
Add the cinnamon sticks and cloves.
Step 5
Add the vegetables, salt and coriander leaves and fry for some more time.
Step 6
Pour the coconut milk and add water for the rest.
Step 7
Rice and Water should be in 1 : 1 1/2 proportion ).
Step 8
Let this mixture boil nicely.
Step 9
Finally, add the rice and cover it.
Step 10
Make the flame low and keep for about 15 minutes.
Step 11
Open it and mix the cooked pulav gently.
Step 12
Garnish with few fresh coriander leaves.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Coconut Milk Pulav

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

2 cup Basmati rice
2 nos Onion finely diced, small
2 cup Vegetables Carrot,Beans,Cauliflower and Peas — cut into small pieces
1 cup Thick coconut milk
1" piece Ginger — cut into small pieces
6 - Garlic pods — cut into small pieces
4 - Green chillies — cut into small pieces
1 - Cinnamon sticks (Karugapatta)
2 nos Cloves (Grambu)
7 - Coriander leaves
Salt, to taste
4 tsp Oil or Ghee

Preparation

Step 1
Soak the rice in cold water for about 30 minutes. Set it aside.
Step 2
Pour the oil and ghee combined in a big pan.
Step 3
Add the diced onions and fry till it goes golden brown.
Step 4
Add the cinnamon sticks and cloves.
Step 5
Add the vegetables, salt and coriander leaves and fry for some more time.
Step 6
Pour the coconut milk and add water for the rest.
Step 7
Rice and Water should be in 1 : 1 1/2 proportion ).
Step 8
Let this mixture boil nicely.
Step 9
Finally, add the rice and cover it.
Step 10
Make the flame low and keep for about 15 minutes.
Step 11
Open it and mix the cooked pulav gently.
Step 12
Garnish with few fresh coriander leaves.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.