Thengai Paal Sadham / Coconut Milk Rice
Thengai Paal Sadham / Coconut Milk Rice is a flavourful and aromatic rice dish popular in South Asian cuisine, particularly in Indian and Sri Lankan cooking. The coconut milk enhances the flavour of the rice, adding creaminess and richness that makes it incredibly delicious. I usually prepare it with freshly extracted coconut milk at home. This dish combines the richness of coconut milk with a blend of spices, herbs, and rice, creating a creamy and fragrant meal. While this biryani can be made without any vegetables and served with any curry, I prefer adding mixed vegetables to make it healthier. Here’s an overview of the key components and preparation.
Equipment
- 1 Mixie
- 1 Pressure cooker
Ingredients
To Extract Coconut Milk
- 1 no Coconut medium size
To grind Masala paste
- 1 tbsp Ginger chopped
- 10 cloves Garlic
- 3 no Green chilli
- 6 no Cloves
- 1.5 tbsp Fennel Seeds
- 3 inch Cinnamon
- 2 no Cardamom
Vegetables
- 1 no Potato medium size
- 1 cup Beans small cup
- 1 no Carrot medium size
- 1 cup Cauliflower small cup
- 1 no Tomato
- 1 no Onion sliced lengthwise
Other ingredients
- 1 tbsp Coconut oil
- 1 tsp Ghee
- 2 no Bay leaf
- 2 no Star anise
- 3 no cloves
- 4 tbsp Cashews
- 2 no Green chilli
- 2 cups Basmathi Rice 250 ml
- 3 cups Coconut milk
- As req Salt
Instructions
Extraction of Coconut Milk
- For one freshly grated coconut (break the coconut into two halves and grate), add 1 cup of lukewarm water and grind it.
- Squeeze out the milk, and this is the first and thick coconut milk.
- Grind again by adding 2 cups of water and extracting the liquid, the second coconut milk.
- Mix both first and second coconut milk for this recipe.
Making Masala Paste
- In a mixie jar, combine ginger, garlic, green chilli, fennel seeds, cardamom, cinnamon, and clove.
- Grind to a fine paste, adding a little water to achieve a smooth consistency.
- In a pressure cooker, heat coconut oil. Add bay leaf, star anise, clove, and sauté until you get a fragrant aroma.
- Add cashews to the cooker and sauté until they turn golden brown.
- Add slit green chillies and sauté them with the other ingredients.
- Once the green chillies are sautéed, add the onions and stir until they turn transparent. Then, add the ground masala paste and sauté until the raw smell disappears.
- Stir in the chopped vegetables and mint leaves, mixing well.
- Add the Basmati rice and salt, mixing thoroughly. Pour in the required amount of coconut milk to cook the rice.
- Bring the mixture to a boil, then cover the pressure cooker. Cook on high flame for two whistles. Turn off the stove and allow it to cool before opening the cooker.
- Serve the biryani hot with raita, mixed vegetable kurma, or salna.
- Enjoy your delicious Coconut Milk Biryani.
Notes
Coconut milk biryani is a festive dish often prepared for special occasions and celebrations. Its unique combination of coconut milk and spices sets it apart from other biryani varieties, making it a beloved choice in regions where coconut is a staple ingredient.