Instant Pot Coconut Milk Pulav | Thengai Paal Sadam

This Coconut Milk pulav is a special item in both my mother’s house and my mother-in-law’s house. Both of them can literally close their eyes and cook, and yet the food comes out tasty. However, each of them have unique styles in their cooking, but the result is delicious food.

This is my mom’s recipe, which i have modified a little bit according to my taste. She used to pack this for my lunch during school and college days at least once in two weeks.

My mom made pulav used to be in white color, but i have added turmeric powder, which is optional.

Servings : 4

Ingredients:

1. Garlic – 8 cloves (chopped)
2. Cinnamon – 2 inch stick
3. Cloves – 4
4. Green Cardamom – 2
5. Oil -4 tablespoons
6. Onion – 3/4 cup (finely chopped)
7. Green chilli – 1 (slit vertically)
8. Ginger garlic paste – 2 teaspoons
9. Carrot – 1/4 cup (chopped)
10. Green peas – 1/4 cup
11. Turmeric powder – 1/4 teaspoon
12. Garam masala – 1/2 teaspoon
13. Fennel seeds powder – 1 teaspoon
14. Dried Mint leaves – 1 tablespoon (or one small fistful of fresh mint leaves)
15. Basmati rice – 1 cup
16. Canned coconut milk – 1/4 cup (or fresh coconut milk 1 cup)
17. Salt – as required

Method:

1. All the steps, can be done in the instant pot from scratch. Since I wanted to keep my Instant pot as brand new, I am using one more pan. Heat oil in a pan, add cinnamon stick, cloves, garlic, green cardamom and saute for few seconds. Then add green chilli, onions and saute until the onions turn golden brown.

2. Then add ginger garlic paste and saute until the raw smell of the ginger and garlic goes off.

3. Now, add the vegetables and saute for few minutes. Then add the turmeric powder, garam masala, fennel seeds powder and mix well.

4. Finally add all the above contents to the instant pot along with washed basmati rice, 1/4 cup coconut milk, 1.5 cups water, salt, dried mint leaves and mix well.

If you are using fresh coconut milk change the quantity as below: fresh coconut milk – 1 cup, water – 3/4 cup

5. Pressure cook on “high pressure” for 20 minutes in the instant pot. Once the steam is released, fluff up the rice with a fork. Serve hot!