Narkel Doodh Pulao
Narkel Doodh Pulao aka Bengali Coconut milk Pulao is a flavorful Bengali Pulao cooked with coconut milk and flavorful Gobindobhog Rice.
Servings 3 People
Calories 670kcal
Cost Rs 250
Ingredients
- 300 ml Coconut Milk 2 cups
- 10 pieces Coconut slice from ½ coconut
- 200 g Rice Short-grain, Gobindobhog
- 25 g Cashew nut
- 25 g Raisin
- 2 tablespoon Sugar
- 1 teaspoon Salt
- 3 tablespoon Ghee
- 1 tablespoon Ginger paste
To make Pulao Masala
- 1 Cinnamon Stick
- 4 Green Cardamom
- 2 Black Cardamom
- ¼ Nutmeg / Jaiphal
- 1 Mace / Javitri
- 5 Clove
Tempering
- 2 Bay Leaf
- 1 Dry Red Chili
- 1 Tsp. Sahi Jeera
- 1- Cinnamon Stick
- 5 Clove
- 2 Green Cardamom
- 1 Black Cardamom
Instructions
- Dry roast 1 Cinnamon Stick, 4 Green Cardamom, 2 Black Cardamom, ¼ Nutmeg aka Jaiphal, and also 1 Mace aka Javitri for 1 minute.
- Once cooled, make a powder of the roasted spices.
- 1 Tbsp. of the spice powder will be used in making the pulao.
- Wash and soak the rice in water for 10 minutes.
- After that, drain the water and keep the rice for 5 minutes.
- Now add 1 Tbsp. ghee and 1 tbsp. Pulao masala along with ½ Tsp. Salt to the rice.
- Mix lightly so that the rice is coated with the spices but not broken.
- Keep the rice for 5 minutes before cooking.
- Meanwhile, heat the remaining ghee in a pan.
- Fry coconut slices as well as cashew nut and raisin and strain from the pan.
- Now temper remaining Ghee in the pan with the whole spices- Bay Leaf, Dry Red Chili, Sahi Jeera, Cinnamon Stick, Clove, Green Cardamom and also Black Cardamom.
- Now add the rice and on slow flame fry the rice for at least 3 minutes.
- By then the rice will be transparent in texture.
- At this point extract juice from the ginger paste and mix with the rice.
- Meanwhile, boil 2 cups of water.
Cooking Pulao in a Handi
- If cooking in a handi, transfer the rice to the handi and add 2 cups of coconut milk followed by sugar.
- Mix lightly and add water so that the water and milk level is 1.5 inches above the rice.
- Now add fried raisins, nuts, and also half of the fried coconut.
- Cover with a lid and cook on low flame for 10 minutes.
- Check after 7 minutes whether the rice is properly cooked or not.
- Once cooked and there is no extra water, switch the flame off.
- Open the lid after 10 minutes.
- Cooking Pulao in a Pressure cooker
- In case using a pressure cooker, you can do the entire frying in the cooker itself instead of using a pan separately.
- Add 2 cups of coconut milk followed by sugar.
- Mix lightly and add water so that the water and milk level is 1 inch above the rice.
- Now add fried raisins, nuts, and also half of the fried coconut.
- Cover with the lid with the weight on.
- Cook on medium flame till the cooker releases pressure once (one whistle).
- Switch the flame off.
- Open the lid once the cooker drops the pressure completely.
Cooking Pulao in a Rice cooker
- The process will be the same as the Handi.
- Only you need to cook using the electricity on the rice cooker.
Serving the Pulao
- While serving, top coconut pulao with fried chunks of coconut.
Notes
- I prefer to use short-grain flavorful Gobindobhog Rice to cook Coconut Pulao. You can purchase this from Bengali stores. If you are not in India, you can check for Chinigura rice. If Chinigura is not availavble as well, use Basmati Rice instead.
- I prefer to extract fresh coconut milk to make the pulao. To get 2 cups of thick coconut milk, you need 2 coconut. If not using fresh coconut to get the milk, use packaged coconut milk.
- You can substitute ghee with vegetable oil for less calorie version.
Nutrition
Serving: 150g | Calories: 670kcal | Carbohydrates: 32.2g | Protein: 6.3g | Fat: 62.2g | Saturated Fat: 48.6g | Cholesterol: 33mg | Sodium: 810mg | Fiber: 5.6g | Sugar: 19.1g
