Coconut Pilau - Vegan

5 years ago

Mildly sweetened basmati rice with nutty aroma acquired from simmering in fresh coconut milk  spiced with fragrant mint leaves is the perfect dish for any spicy curry or stew. The whole spices jazz up the coconut milk  and the golden yellow of the turmeric takes you to a tropical paradise. This makes a great accompaniment for barbeque parties and potlucks. Freshly made coconut milk and coconut oil is essential for this recipe. Use fresh or frozen grated coconut to make coconut milk. Try not to use canned coconut or dehydrated coconut powder that will compromise the taste. It's better not to substitute any other oil in place of coconut oil.

I grew up eating this coconut pilau for birthdays, anniversaries and new year's eve. While others cooked briyani for Christmas and New year, my mom prepared this coconut pilau as an alternative for briyani. This rice dish demands less work and is easy to make. My sister and I extracted the coconut milk while mom made the chicken curry. She prepared this rice dish  in a jiffy without any fuss. Her coconut pilau was subtly sweet and fragrant, a comfy dish indeed. I make this now and then, when I miss home and mom.

Serves 2-3

1  1/2 cups uncooked Basmati or long grain rice

1  cup freshly grated coconut meat or dried unsweetened coconut

2  cups warm water

1  tablespoon Extra virgin coconut oil

1/4  cup onions, thinly sliced

1/4  packed mint leaves (Pudina), roughly chopped

1  tablespoon Ginger-garlic paste

2  Green chillies, slit

1/2 teaspoon Turmeric powder

1/2 teaspoon Cumin seeds (Jeera)

1/2 teaspoon Fennel seeds (Saunf)

1  2 inches Cinnamon stick (Dalchini), broken

4  Green cardamom (choti elaichi), crushed

3  Clove buds (laung)

1  Star anise (Chakra phool/ Anasphal)

1  Black rock lichen (Dagad phool)

1  Bayleaf (Tej patta)

Salt to taste

1  tablespoon Roasted cashewnut for garnish *optional

1  tablespoon Golden raisins *optional

Fried shallots for garnish *optional

Click HERE for the recipe

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