Thengaipaal Sadam / Coconut Milk Rice is a variety of plain briyani cooked in coconut milk. It can also be named as kuska rice. This is an authentic dish of Tamilnadu mostly know to people in southern part of Tamilnadu. It is also an one pot meal, very flavourful with the taste of coconut milk and taste delicious when paired with a spicy veg kurma.
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Thengaipaal Sadam
Thengaipaal Sadam | Coconut Milk Pulao | Coconut Milk Rice
Preparation + Cook Time: 50 minutes | Serves: 2 to 3
- Basmati Rice – 1cup
- Coconut milk – 2 cups
- Big Onion – 2
- Green Chilli – 3 to 4
- Mint Leaves – 1 handful
- Garlic – 10 flakes
- Salt – To Taste
- Oil/Ghee – 2 tblsp
- Cinnamon – 1 stick
- Elaichi- 2
- Cloves – 2
- Bay leaf – 1
- Star anise – 1
- Stone Mass / Kal pasi – 2 pinch
Method
1. Soak basmati rice in water for 1/2 hour. Wash rice and drain water. Meanwhile chop onions, garlic and slit green chillies. Clean mint leaves. 
2. Extract coconut milk with lukewarm water. Heat ghee in a kadai, and temper the ingredients given in the table ‘To Temper’. Let it emanate nice smell. Now add onion and fry till transparent.
3. Add garlic, green chilli and mint leaves. Saute for a while. Then add Rice.
4. Now add coconut milk, salt and mix everything well. Pressure cook the rice in low flame for 3 whistles. Open the cooker after all the pressure leaves by itself,
Fluff up the rice with a fork. Garnish with mint leaves and cashews fried in ghee.
Serve it with some spicy kurma or any raithas.
Thengaipaal Sadam
Tips
1. Always use fresh coconut for coconut milk.
2. Store bought coconut milk can also be used, but homemade coconut milk gives a better taste.
3. You can also use jeera rice, instead of basmati rice for Thengaipaal Sadam.
4. Use only coconut milk while cooking which gives a rich taste. Don’t add water.
Coconut Milk Rice
