coconut milk health benefits, Vegetable pulao, vegetable pulao with coconut milk, Vegetable Rice, Vegetable Rice with coconut milk
Last week I had purchased too many veggies 🙂 I had to finish off them at the earliest. I thought of preparing chappathi and vegetable kuruma ( Indian style dish), but my hubby was reluctant to that idea as it is extremely hot, he didn’t want to eat food which is a bit dry. Then I got the idea to prepare vegetable pulao.
On Sunday as we wake up very late and it would usually be a brunch. So I wanted to prepare food within half an hour to 45 minutes. Vegetable rice was an ideal choice for me. When I took out all veggies out of the refrigerator, I found some coconut as well left. My grandma used to prepare tomato rice with coconut milk. I thought why not, let me try it with mixed vegetables. It came out very tasty. And usually when I prepare vegetable pulao/rice it would get the color mixed with the vegetables. This coconut milk gave a very whitish cream color, which looked fantastic.
Also coconut milk soothes the tummy. It is a such a relief when you have coconut milk when you have stomach ulcer/ peptic ulcer. I make it fresh as well, so no preservatives 🙂 Mixing it with vegetable makes it much healthier…..
Basmathi Rice : 2 cups
Red Onion : 1/4 thinly sliced (of a large)
Thai Green Chili : 2 slit
Carrot : 1/2 cup
Cauliflower : 1/2 cup
Beans :1/2 cup
Peas : 1/2 cup
Cumin seeds: 1/2 teaspoon
Cinnamon stick : 1
Star anise : 1
Cloves : 4
Coconut : 1/2 grated or coconut milk : 1 to 2 cups
Oil : 1 tablespoon
salt : 1 teaspoon
Ginger Garlic paste : 1/2 teaspoon
Cilantro leaves to garnish.
To prepare coconut milk, in a blender add the grated coconut and warm water, grind well. Put it in a filter and remove the milk. Add some hot water to the remaining coconut in the filter and get some more milk. Measure how much of coconut milk you have.
Clean Basmathi rice, drain water and keep aside. Clean all the vegetables and cut into pieces.
In a wide pan, heat oil. Add the cumin seeds, cloves, cinnamon stick and star anise. Let it crackle.
Add the onions and ginger garlic paste. Let the onion turn translucent.
Now add all the vegetables. Cook them for around 5 mins.
Add the water drained basmathi rice and mix it with the vegetables. Let it cook for 2 mins. By this way rice gets a fabulous flavor.
Next add the coconut milk. Usually I cook basmathi rice with 1:2 of rice: water ratio. So now I had 1 and a half cup coconut milk. So I added 3 more cups of water.
It would total to 4 and a half cups, where I have 2 cups of rice, the extra half cup is for the vegetables.
Add salt and cook the rice for around 12 to 15 mins. In between You can stir the rice and check.
Once done add chopped cilantro leaves and serve hot 🙂