Goan Coconut-Milk Pilaf

Recipe from Neelam Batra

Adapted by Jennifer Steinhauer

Total Time
30 minutes
Rating
5(12)
Notes
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Ingredients

Yield:Serves 6
  • 2tablespoons grated fresh coconut or shredded unsweetened dried coconut
  • 1 to 2tablespoons peanut oil
  • 11-inch stick cinnamon
  • 5whole cloves
  • 6green cardamom pods, lightly crushed (or 1 heaping teaspoon ground cardamom)
  • 1large onion, finely chopped
  • 1½cups basmati rice, sorted and washed
  • 1cup coconut milk
  • 1teaspoon salt, plus more to taste
  • 1teaspoon Goan vindaloo powder or garam masala
  • 2tablespoons cilantro, finely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

292 calories; 12 grams fat; 8 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 4 grams protein; 268 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Dry-roast the coconut in a small skillet over medium heat until fragrant, but just barely darker in color, 1 to 2 minutes. Cool and set aside.

  2. Step 2

    Heat the oil in a medium saucepan over medium-high heat. Add the cinnamon, cloves and cardamom pods and cook, stirring, until fragrant, about 1 minute. Add the onion (and ground cardamom, if using) and cook until golden, about 5 minutes. Mix in rice, coconut milk, 1 * cups water and salt and bring to a boil. Reduce heat to low, cover the pan and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes. Remove from heat and let rest for about 5 minutes. Transfer to a serving dish, mix in the coconut, vindaloo powder (or garam masala) and cilantro.

Ratings

5 out of 5
12 user ratings
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Lz

Excellent. Very flavorful followed recipe. Used ground cardamom. As a base for goat vindaloo really really good

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Credits

Adapted from "1,000 Indian Recipes," by Neelam Batra

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