Coconut Pulao

Pristine white rice with perfectly separated grains, infused with the creaminess of coconut milk. Whole spices provide a warm, woody aromatic depth.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 836
• Protein: 14 g
• Carbs: 128 g
• Fat: 30 g

Ingredients

• 300 g Thai or basmati rice ( rinsed and drained )
• 400 ml Coconut milk ( well shaken )
• 2 tbsp ghee
• 1 piece Onion ( finely sliced )
• 2 piece Garlic ( minced )
• 1 piece Thai chili optional ( split in half )
• 1 piece Cinnamon stick
• 4 piece cardamom ( lightly crushed )
• 3 piece Clove
• 1 piece Bay leaf
• 1 pinch Gray sea salt
• 200 ml Mineral water
• 20 g Coconut meat optional ( shredded )
• 300 g Basmati Rice ( rinsed )

Instructions

1. Washing the rice

   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. Aromatic base

   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. Spice infusion

   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. Absorption cooking

   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. Resting and finishing

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat with steam to maintain fluffiness.