Coconut Pulao
Ingredients
- 300 gThai or basmati rice (rinsed and drained)
- 400 mlCoconut milk (well shaken)
- 2 tbspghee
- 1 pcOnion (finely sliced)
- 2 pcGarlic (minced)
- 1 pcThai chili (split in half)
- 1 pcCinnamon stick
- 4 pccardamom (lightly crushed)
- 3 pcClove
- 1 pcBay leaf
- 1 pinchGray sea salt
- 200 mlMineral water
- 20 gCoconut meat (shredded)
- 300 gBasmati Rice (rinsed)
Method
Pristine white rice with perfectly separated grains, infused with the creaminess of coconut milk. Whole spices provide a warm, woody aromatic depth.
- 1
Rinse the basmati rice in cold water several times. The water must come out perfectly clear to remove the starch and prevent the rice from sticking.
- 2
Heat the ghee in a sauté pan. Toss in the sliced onion, minced garlic, and split chili. Sauté without browning until the onion is translucent.
- 3
Add the cinnamon, cardamom, cloves, and bay leaf. When the spices start to crackle and fragrance the kitchen, pour in the drained rice. Stir to coat each grain in the fat.
- 4
Pour in the coconut milk and water. Salt. Bring to a boil, then cover tightly. Reduce the heat to minimum and cook for 12 minutes without ever lifting the lid.
- 5
Turn off the heat and let rest for 5 minutes. Gently fluff with a fork. The grains should be tender but firm to the bite. Sprinkle with grated coconut before serving.
Frequently asked questions
How do you get this dish right?
- Never lift the lid during cooking; steam is the key.
- For a richer rice, replace the water with additional coconut milk.
- The rice should shine before adding liquids: that's the sign it's well coated.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat with steam to maintain fluffiness.
