Cardamom Coconut Pilau Recipes

COCONUT BASMATI PILAF

Coconut Basmati Pilaf image

Adapted from a recipe by the Indian chef, cooking teacher and cookbook author Julie Sahni, this pilaf is an excellent accompaniment to a vindaloo or other Indian main dish. In addition to the coconut milk, it's flavored with cardamom and ginger.

Provided by Alex Witchel

Categories easy, weekday, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 1/2 cups basmati rice
3 green cardamom pods
3 thin slices ginger
3 sprigs cilantro
1 teaspoon kosher salt
1 1/2 cups unsweetened coconut milk

Steps:

Rinse the rice in a strainer under cold water until water runs clear. Drain well and transfer to a large saucepan with 1 1/2 cups cold water, cardamom, ginger, cilantro, salt and coconut milk. Let soak for 30 minutes or up to 2 hours.
Place the saucepan over medium-high heat and bring to a boil. Stir a few times to keep rice grains from clumping. Cook uncovered, rapidly boiling, until most of the liquid is absorbed and the surface is covered with steamy holes, about 6 minutes. Reduce heat as low as possible and cook, covered, for 5 minutes. Remove and discard the cilantro sprig, cardamom and ginger.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 1 gram, Carbohydrate 41 grams, Fat 12 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 11 grams, Sodium 277 milligrams, Sugar 0 grams

GOAN COCONUT-MILK PILAF

Goan Coconut-Milk Pilaf image

Provided by Jennifer Steinhauer

Categories project, appetizer, side dish

Time 30m

Yield Serves 6

Number Of Ingredients 11

Ingredients

2 tablespoons grated fresh coconut or shredded unsweetened dried coconut
1 to 2 tablespoons peanut oil
1 1-inch stick cinnamon
5 whole cloves
6 green cardamom pods, lightly crushed (or 1 heaping teaspoon ground cardamom)
1 large onion, finely chopped
1 1/2 cups basmati rice, sorted and washed
1 cup coconut milk
1 teaspoon salt, plus more to taste
1 teaspoon Goan vindaloo powder or garam masala
2 tablespoons cilantro, finely chopped

Steps:

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.
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.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 271 milligrams, Sugar 1 gram, TransFat 0 grams

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