STEP 1.Into a pressure cooker add 1 tbsp oil, 1 inch ginger chopped, 5 cloves chopped, 2 star anise, 3 green chillies slit, 1 bay leaf and 1 thinly sliced onion. Saute till onions are softened and begin to change colour.
STEP 1.Add 1 tsp coarsely pounded roasted fennel seeds, 1 cup washed ponni raw rice, 1 cup coconut milk and 1 cup water , salt to taste.
STEP 1.Pressure cook for 2 to 3 minutes and simmer for5 minutes. Turn off the heat and allow the pressure to release naturally. Keep aside.
STEP 1.In a preheated pan add 1 tbsp ghee, 2 tbsp cashew nuts and roast till the cashew nuts become golden and crisp.
STEP 1.Add the fried cashew nuts to the race and lastly add a few sprigs of chopped mint leaves for flavour.
STEP 1.Coconut milk pulao/ thengai paal sadam is ready.
calories per serving
96 g Fat33 g Protein189 g Carbs44 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment