Coconut milk biryani rice is a one pot recipe made with long basmati rice, aromatic spices and coconut milk.it can prepare either on stovetop or in the instant pot. This rice is a meal in itself but nicely pair with sip le raita or any curry for complete meal. Normally biryani can prepare with or without coconut milk. In busy morning time for kid’s lunch packing, I skip to add coconut milk because no time to extract coconut milk. but nowadays packed coconut milk available in stores. Generally, I don’t add coconut milk in my biryani but my sister always does, it’s been my long time wish to try biryani adding coconut milk/Thengai paal. I was so happy with the outcome & the addition of coconut milk made my biryani so rich & took it to the next level. Actually, I thought to make white coloured biryani and I add freshly ground biryani spice powders so it’s been half white. To prepare fresh coconut milk, prefer fresh grated coconut add little warm water grind nicely in mixie and extract milk again add some water do the same process. I’m using the first and second coconut milk together as two cups. This rice can prepare with regular steam rice, Jeeraga samba or basmati rice. The water level varies depends upon the rice you use. Here I’m using basmati rice for that rice: water ratio is 1:2. Adding coconut milk to biryani makes it more tasty kids will love to eat.
Watch Thengai Paal Sadam | Coconut Milk Rice | Coconut Milk Kuska
Thengai Paal Sadam | Coconut Milk Rice | Coconut Milk Kuska
Ingredients
To prepare Fresh Biryani masala powder
To Tempering
To prepare coconut milk biryani
How to make Thengai Paal Sadam | Coconut Milk Rice | Coconut Milk Kuska
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Take basmati rice to prepare coconut milk rice.
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Wash twice soaks it for at least 25 minutes.
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Extract coconut milk from freshly grated coconut. Collect first and second milk.
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To prepare the fresh biryani masala powder, in a blender add bay leaf.
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Add cinnamon stick and cloves.
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Add green cardamom, cumin seeds and coriander seeds.
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To this add some cashew nuts and poppy seeds. (if you couldn’t use poppy seeds add extra 2 whole cashew nuts).
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Finally add star anise.
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Grind them all in to fine powder.
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To prepare coconut milk rice, heat the pan with oil and ghee.
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Add split cashew nuts roast till to reach golden brown and take it out from the pan.
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To tempering add whole garam masala items listed under “To Tempering”.
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Add thinly sliced onion and sauté for a minute.
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Add slitted green chillies and sauté till onion get cooked nicely.
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Add ginger garlic paste and sauté till raw smell goes off.
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Add chopped mint leaves and coriander leaves.
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Add salt to this onion.
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Add chopped tomato sauté for a minute no to mushy.
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Add green peas.
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Add freshly ground biryani masala powder sauté for 20-30 seconds.
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Add roasted cashew nuts.
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Add coconut milk and water to the rice (rice: water ratio is :2).
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Add salt for the rice.
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check the salt level, it should be taste like little high to this level.
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Allow to boil.
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Strain water completely from soaked rice then add to the pan and mix carefully.
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Cook in medium flame until it starts to boil.
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Tightly closed and cook it in lo-medium flame for about 20 -25 minutes.
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After 25 minutes open the lid.
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Mix carefully.
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Garnish with chopped mint and coriander leaves.
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Rice has to cook nicely not to mushy should be in Correct consistency.
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Yummy delicious coconut milk biryani rice is ready for serving.
Note
- Soak basmati rice for minimum 30 minutes to get soft, elongated rice.
- Adjust the salt and spices according to your preference.
- Instead of 4 cups of coconut milk, you can add 2 cups of water + 2 cups of coconut water.
- You can make it plain coconut milk biriyani too skipping peas. Or use the same recipe for making vegetable biriyani.
