Coconut Milk Rice (South Indian Style)

Ingredients

• 1 cup basmati rice – 200 grams
• 1 cup onions – thinly sliced or 1 medium to large onion
• 1 inch ginger – peeled
• 2 to 3 garlic cloves – small to medium-sized, peeled
• 1 green chilli or 1 teaspoon chopped green chilli
• ½ cup green peas use about ¾ to 1 cup of any mixed chopped vegetables – fresh or frozen
• ⅓ cup chopped french beans
• 5 to 6 curry leaves or 1 medium sized tej patta (Indian bay leaf)
• 3 to 4 cloves
• 3 to 4 green cardamoms
• 1 inch cinnamon
• 1 single strand of mace
• ½ teaspoon cumin seeds
• ¾ cup Coconut Milk (Thick) – fresh or canned
• 1 to 1.25 cups water or add as required
• 2 tablespoons oil
• coriander leaves – chopped (cilantro) or mint leaves for garnish
• salt as required

Steps

Preparation

1. Rinse the basmati rice thoroughly until the water is clear of starch. Soak in enough water for 20 minutes. After 20 minutes, drain and set aside.
2. While the rice soaks, chop the vegetables. Thinly slice 1 medium to large onion (1 cup thinly sliced onions).
3. Use a mortar-pestle to crush 1 inch ginger, 2 to 3 peeled garlic cloves and 1 green chili together. Set aside.

Making thengai paal sadam

1. Warm the oil in a 2 litre pressure cooker. Add the cloves, green cardamoms, cinnamon, mace strand and cumin seeds and fry over low heat until they splutter and smell fragrant.
2. Add the sliced onions and curry leaves and stir thoroughly. If curry leaves are unavailable, add 1 medium sized tej patta while frying the whole spices instead.
3. Saute over low to medium-low heat, stirring often, until the onions are light golden or translucent.
4. Stir in the crushed ginger-garlic-green chili paste and saute for 10 to 12 seconds, until the raw ginger and garlic aroma disappears.
5. Add the chopped cashews, if using, and stir again. They are optional and may be left out.
6. Add the mixed vegetables of your choice, such as green peas and chopped french beans.
7. Stir and saute the vegetables for a minute.
8. Put in the soaked basmati rice.
9. Stir gently to mix the basmati rice with everything else.

Cooking coconut milk rice

1. Pour in ¾ cup of thick coconut milk; 1 cup thick coconut milk is also an option.
2. Pour in 1 to 1.25 cups water and mix well. When using 1 cup coconut milk, use 0.75 to 1 cup water instead.
3. Add salt and taste the stock; it should be slightly salty.
4. Cover and pressure cook over medium to medium-high heat for 1 to 2 whistles or for 8 to 9 minutes.
5. Wait until the pressure has settled naturally before opening the lid, then gently fluff the rice.
6. Garnish with chopped coriander or mint leaves and serve with salad, raita, pickle or a biryani shorba gravy.