Narikel r Dudh Polao/Coconut Milk Pilaf

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It’s Sunday morning. Lazily, I wake up and enter the kitchen for preparing the day’s meal. Sunday is almost fixed to “meat day” in my house. As I was marinading the meat to prepare kosha mangsho, my husband tells me.

Ajke kichu special rice banao.

The idea of this polao was on my mind for some time now.

This would be the perfect occasion to experiment, I thought.

Immediately I rush to my kitchen shelves to find out if I have some coconut cream . Bingo!! I have it. There was nothing stoppable then. I set out to try this polao in my kitchen.

Utmost carefully, I finish making the rice and give a spoonful to my husband. He has always been the “taster” of my home. I rely on his taste buds completely and prefer not to cook anywhere without him being around me.

He says Wow this tastes amazing!!! you never made this before.

Take pictures immediately. This is worth putting up on your blog.

Well! I am smart enough…. I have already taken the pictures. 😏😏

Narikel r dudh Polao

Course: Main Course

Cuisine: Bengali (Indian)

Preparation time: 10 mins

Cook time: 25 mins

Servings: 2

Ingredients

1½ cup of Basmati Rice
1/2 teaspoon of salt
3 tablespoons of sugar(can be varied according to your choice of sweetness)
2-3 bay leaves
1 inch of cinnamon stick broken into pieces
2 tablespoons of cooking oil
1 tablespoon of coconut oil(optional)
1½ cup of coconut cream
10-15 cashew nuts split
10-12 kishmis (raisins) soaked in water(I have used black. You can use any)

Directions

Wash the rice well and let it soak in water for at least half an hour.
Drain the water and let the rice air dry for about half an hour.
In a thick bottomed deep pot add the cooking oil and heat it.
Once the oil is hot, thrown in the cashew nuts. Brown them lightly on both the sides and keep them aside.
Now, to the pot, add the coconut oil. Once hot, temper the oil with bay leaves and cinnamon sticks.
As you get the aroma of the whole spices, add the rice to the pot.
Saute the rice on low-medium flame for about 3-4 minutes or till the color of the rice changes.
Meanwhile, in a bowl add the coconut cream and equal quantity of water and keep the bowl aside.
Now, add this coconut cream water to the pot on low flame, followed by the fried cashew nuts and kishmish.
Cover and cook the rice on low medium flame.
In about 10-15 minutes, the rice will be completely cooked and there will be hardly any water left.
Now, add the sugar and fold the rice carefully such that you do not break the rice.
Turn off the flame. Serve the polao hot with kosha mangsho.

Notes

If you plan to skip coconut oil, you should replace it with cooking oil.
The amount of liquid to be added should be double the amount of rice.

Step by step instructions to prepare Narkel r Dudh Polao

Wash the rice well and let it soak in water for at least half an hour. Drain the water and let the rice air dry for about half an hour.

In a thick bottomed deep pot add the cooking oil and heat it. Once the oil is hot, thrown in the cashew nuts. Brown them lightly on both the sides and keep them aside.

Now, to the pot, add the coconut oil. Once hot, temper the oil with bay leaves and cinnamon sticks.

As you get the aroma of the whole spices, add the rice to the pot.

Saute the rice on low-medium flame for about 3-4 minutes or till the color of the rice changes.

Meanwhile, in a bowl add the coconut cream and equal quantity of water and keep the bowl aside.

Now, add this coconut cream water to the pot on low flame, followed by the fried cashew nuts and kishmish.

Cover and cook the rice on low medium flame.

In about 10-15 minutes, the rice will be completely cooked and there will be hardly any water left. Now, add the sugar and fold the rice carefully such that you do not break the rice.

Turn off the flame. Serve the polao hot with kosha mangsho.

Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries, you can mail me epicureanfeast2019@gmail.com