Coconut Basmati Pilaf

Name: Coconut Basmati Pilaf
Total time: 20 min
Yield: 6 servings
Cuisine: indian
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

Recipe from Julie Sahni

Adapted by Alex Witchel

Total Time: 20 minutes
Rating: 5(89)
Comments: Read comments

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.

—Alex Witchel

Featured in: A Fresh Batch of Spices for True Indian Flavors

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Ingredients

Yield:6 servings

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

Ingredient Substitution Guide

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Preparation

Step 1
Rinse the rice in a strainer under cold water until water runs clear. Drain well and transfer to a large saucepan with 1½ cups cold water, cardamom, ginger, cilantro, salt and coconut milk. Let soak for 30 minutes or up to 2 hours.
Step 2
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.

Ratings

5 out of 5

89 user ratings

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Comments

marnie7 years ago

i've made this twice with brown basmati. each time the rice has not cooked through after the stated cooking times, so i add 1/2 cup water toward the end of the cooking time and cook until the liquid is absorbed. i also remove the cilantro after boiling; otherwise it disintegrates as the rice cooks. this dish is really lovely and has become one of my favorites.

Becca Guralnick7 months ago

Reduce total liquid to 2 ¼ cups (¾ cup coconut milk plus 1.5. cups water or 1.5 coconut milk plus ¾ cup water). For final 5 min steam, cover pot with towel first, then lid.

Margie C2 years ago

Delicious as written-Added a touch of lime right before serving.

Molly3 years ago

WAY too much coconut milk for 1.5 cups of rice. Not enough flavor. Would never make again.

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