Goan Coconut-Milk Pilaf

Name: Goan Coconut-Milk Pilaf
Total time: 30 min
Yield: Serves 6
Cuisine: indian
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

Recipe from Neelam Batra

Adapted by Jennifer Steinhauer

Total Time: 30 minutes
Rating: 5(12)
Comments: Read comments

Featured in: The Way We Eat; The Cookout

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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

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Preparation

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.
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.