Kobbari Annam (Coconut Pulao)Sep 17th, 2009 | By Sowjanya | Category: All Recipes, Lunch Box Recipes, Rice & Biryani Recipes, Veg - Recipes
Have’nt you ever wanted someone to give you a big hug and hand you over a hot cup of coffee when you are tired and are back home? Did you ever notice that a dish that your neighbour or a friend sends in, tastes heavenly and utterly delicious? Speaking of myself, I’ve never been in a great mood to step into the kitchen since a while. I wish if there was a magical fairy that appears in a wink of eye, hold my hand, assure everything’s gonna be alright, hand me a cup of hot chocolate with marshmallows, make my bed, fold my clothes and what not. But then, the truth is that we are adults and are supposed to do things for ourselves, so off went I into the kitchen comforting myself. Wait a minute! Did I say ‘Comfort’. I realised I’ve gone way beyond what I wanted to exactly say. Did’nt I? So, in a nutshell its comfort food at home today and all that comes to mind is coconut rice and aloo curry. Lets take a peek at how we cook this scrumptious one pot meal that goes well even with just raita and papad on the side.
2 cups rice (I used sona masoori) - Rinse under cold water, drain, set aside.
4 cups coconut milk
1 tbsp ghee (clarified butter)
1 tbsp oil
1″ cinnamon stick
2 bay leaves
3 tbsps cashew nuts
6-8 green chillies slit lengthwise - Adjust to your spice levels
1 large onion finely sliced (about ¾ cup)
¼ tsp turmeric powder
½ tsp chilli powder
1 ½ tsp ginger - garlic paste
2 tbsps freshly chopped coriander
Salt to taste
Note: If you are using canned coconut milk that is thick, measure the milk first. Say the canned milk is 2 cups, then add 2 more cups of water to the coconut milk to have the right measure of liquid required to cook 2 cups of rice.
How to extract coconut milk: Grate a coconut, add 1 cup of hot water and leave aside for 30 mts. Grind it to a fine paste. Place a muslin or thin cotton cloth on a vessel and pour this mixture onto the muslin cloth. The strained milk is called ‘first milk’ of coconut. Use your hand to squeeze out the milk from the ground coconut. Add one more cup of water to the residue and run in the grinder for a minute. Strain on to muslin cloth. This second extract is called ’second milk’ of coconut.
- In a wide bottomed vessel, heat ghee and oil. On medium heat, add cinnamon stick, elaichi, cloves, bay leaf and fry for a few seconds. Add cashew nuts and fry till golden brown. Add green chillies, and sliced onions and saute for 3-4 mts on medium flame till the onions turn soft.
- Add turmeric powder, chilli powder, salt, ginger-garlic paste, chopped coriander and fry for 1-2 mts. Add drained rice and fry on medium flame for 1-2 mts.
- Add coconut milk, and bring to boil. Check for salt at this point. If the milk tastes salty then by the time the rice is cooked it would settle down to the right amount of salt.
- Once the milk starts boiling, lower the flame, place a lid on top and cook for about 25-30 mts or till the rice is done.
- Fluff it with a fork, serve hot with carrot kurma, aloo curry or raita.