Coconut Milk Masala Rice(Thengai Paal sandham), a tasty variety rice which is very delicious and a different variety of rice. The flavour of coconut milk cooked with rice makes the taste dainty.
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Coconut Milk Masala Rice(Thengai Paal sandham) |
Preparation Time | 30 mins |
Cooking Time | 30 mins |
Servings | 4 |
Basmati Rice | 1 Cup |
Coconut | 1 |
Green Chillies | 2 |
Onion | 2 |
Peas | 1/2 Cup |
Rice | 1 teaspoon |
Chopped Ginger | 2 teaspoon |
Ginger | 1 inch piece |
Salt | To Taste |
For Seasoning:
Fennel Seeds | 1 teaspoon |
Cardamom | 2 |
Cinnamon Sticks | 1 |
Cloves | 2 |
Curry Leaves | few |
Oil | 2 tablespoon |
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Coconut Milk Masala Rice(Thengai Paal sandham) |
Method:
- Wash the rice and soak in water for atleast 30 mins
- Heat oil in a pan, add fennel seeds when the oil is hot. Add cinnamon sticks and cardamom and fry it till the fennel seeds starts to sputter
- Now add cloves and curry leaves and fry for a minute. Add chopped ginger and fry for 20 seconds
- Add chopped onions and a pinch of salt and fry it till it turns transparent. To this add peas and fry for another 20 seconds
- Grate the coconut and grind it in a mixer by adding water and squeeze it to extract milk. We need 2 cups of coconut milk to cook the rice. The coconut milk should be thin in consistency, we dont need thick milk. Drain the water from soaked rice and add the rice to the pan and fry for 2 minutes
- Add coconut milk and mix well. Keep the flame high and cook for 2 minutes. After 2 minutes add salt and mix gently. Keep in high flame till the water is absorbed completely
- Keep the flame very low and cover it and cook for another 10 minutes. Finally the water would be absorbed completely and the rice will be cooked nicely and at the same time it would be fluffy. Remove the rice from flame
- The delicious and yummy coconut milk masala rice is ready to serve hot with onion raitha
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Coconut Milk Masala Rice(Thengai Paal sandham) |