Thenga pal sadham (Coconut milk rice)

yurekhas cookbook | March 13, 2014 |


Coconuut milk-1 1/2 cup.
Basmathi Rice-3 cups
Sliced Onion- 1 big/2 small.
Green chilli-6 (slit)
Garlic-5 pods
Patta,- 1 stick
Cloves/krambu/Lavangam-5 no
Bay leaves-2-3
Sombu/Aniseed 1 tp
Elachi-2 no
Shajeera-1/2 tp
Water-3 cup
Butter/Ghee-2 tp


1.Soak basmati rice for 1/2 hour. Take coconut milk extract from 1/2 coconut.
2.In a pressure cooker add add,ghee. throw all biriyani spices as mentioned above and add onions,green chilli,garlic,salt and saute for a while.
3.Add rice and coconut milk + water (1 1/2 cup+ 3 cup). check for salt an close lid. Place whistle and cook for 20 min in simmer. No whistle needed.. Serve hot with Veg kuruma/Medhu vada kuruma/Onion Chutney


1.Don't keep in high flame for whistle sounds. Let it cook  in simmer for 20 min.
2.Same process you can also cook in electric rice cooker. First saute everything in pan and put in rice cooker. Set warm mode white rice. I cooked in rice cooker.
3.Use 1st and 2nd milk from coconut extract.
4.For 1 cup rice- always use 1 1/2 cup water and 2 green chilli.
5.Adding shajeera gives you more taste.

Shajeera Image

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