Biryani is a unique taste; Have you ever eaten coconut milk rice!!! Try making it in a variety with a fierce taste…
Milk Rice is a beloved dish that takes on a bold and fierce taste with the right combination of spices and flavors. This version of Milk Rice is cooked with creamy coconut milk and a hint of fiery chili, creating a dish that balances richness with heat. Unlike the traditional preparation, this spicy Milk Rice includes a touch of ginger and garlic, elevating its flavor profile. Served with tangy pickles or spicy curries, this Milk Rice is perfect for those who love intense and unique flavors. Whether for breakfast, lunch, or dinner, this fiery Milk Rice is sure to leave a lasting impression!
A Variety of Coconut Milk Rice with a Unique Taste | Thengapaal Rice
Keralites cannot even think of not having rice. The satisfaction that rice dishes give to Malayalis who eat various rice dishes at least once a day is not small. Biryani, Neychoor and Kuzhimanthi are not foreign to Keralites. Along with such dishes that make a difference in taste, add coconut milk rice with its aroma and quality. No special curry is needed for this. Let’s see how to make this coconut milk rice with an aroma that makes everyone crave.
Ingredients
- Basmati rice – 1/2 kg
- Coconut milk – 2 cups (1 cup rice)
- Vegetable oil – 5 teaspoons
- Ghee – 6 teaspoons
- Cinnamon – 3 small pieces
- Cardamom – 3 pieces
- Onion – 1 piece
- Nuts
- Cloves – 3 pieces
- Green chilies – 2 pieces
- Peppermint leaves
- Coriander leaves
- Ginger & garlic paste – 1/2 teaspoon
- Tomato – 1 piece
- Salt
Preparation Method
First, squeeze out the milk from a coconut by adding water. You should get about two cups of coconut milk. When it is heated in a cooker, add five teaspoons of coconut oil and six teaspoons of ghee to it. When it is heated well, add three cardamoms, three cloves and three cardamoms and serve.
Then add a long onion and some nuts to it. Almonds, nuts and raisins are added to this. After frying the onion for a while, add two green chilies, some coriander leaves and bay leaves, half a teaspoon of ginger and garlic paste to it and fry it well.
Then add half a teaspoon of garam masala, the coconut milk that has been taken, one chopped tomato and salt as required and mix it well. When it starts to boil slightly, add two teaspoons of ghee to it. When it starts to boil well, add the rice that has been washed and dried well in advance.
After this, remove the lid and remove it from the stove, after one whistle, two or three whistles, weigh it briefly and let the steam escape completely. The perfect coconut milk rice is ready. Try making this different and delicious coconut milk rice.