Mr. P extracted two delicious cups of thick coconut milk yesterday to make thai curry. Being the temperamental cook that I am, half the coconut milk went into a porridge. I used up the remaining in today’s pulao. Thai curry has been postponed because it does not fit in with my veganmofo theme – Indian. You must go check out the wonderful themes based dishes veganmofers are dishing this year. The possibilities that simple ingredients offer are inspiring.
I generally use coconut milk to make biryani. Week days do not offer the luxury of cooking princely recipes, and I do not want the coconut milk sitting in the fridge another day, so it goes gets made into a pulao. The only sad thing about this pulao is that the beautiful flavours cannot be sensed when the dish gets cold. Eat while warm.
You will need to prepare the pulav masala I posted earlier for it is the heart of the dish. Do you like how I plated it? I am bored of presenting rice the same way all the time. It seems monotonous, especially since I cook so much rice.
Recipe: Coconut milk and mint pulao – Pressure cooker method
Yield: Serves 4 portions
Any long-grained, low-starch, variety of rice – 2 cups (I used basmati)
Soak rice in water for 30 minutes while prepping the other elements, and drain. Discard water.
Sea salt – To taste
Carrot, julienned – 1 small
Potato, cut into matchsticks – 1 small
Baby corn, cut into matchsticks – 1
Mint leaves, cut into strips – 1/4 cup,loosely packed
Coconut milk second extract – 1 cup
Coconut milk first extract – 1 cup, divided
Green chillies, slit lengthwise – 1
Oil – 3 tbsps.
Heat oil in a cooker. When hot, reduce heat to medium and add cumin seeds. When they splutter add slit green chillies, if using. Add vegetables, and toss gently to coat them with the oil.
Mix the second extract of coconut milk with 1/2 cup of the first extract. Add 1/2 cup water to make it two cups of liquid. Add to the cooker. When the liquid just starts boiling add drained rice and peas, followed by pulav masala (spice blend) salt to taste.
Cover the cooker with a lid and place the weight. After one whistle (when excess steam is let out), reduce the heat to sim. Let the rice cook on low heat for one minute. Put off fire. Let the pressure fall naturally.
When cooled (about 15 minutes), open the lid and let the extra steam escape for another five minutes. Use a fork or a slotted spoon to gently cut through the rice in shallow scoops. If the grains stick, wait for another five to ten minutes and then scoop. Pour the reserved 1/2 cup of thick coconut milk all over. Add the mint.
Let cool for about 5 minutes before mixing very gently. A wooden ladle dipped in water helps retain texture of the rice. Serve immediately.