Vegan Coconut milk Pulao/Thengai Pal Sadam

This is a simple pulao fit for everyday as well as a festive meal. This is easy to prepare and can be made in about 45 minutes from start to finish. This rice is vegan and can be served with vegan kurma. This can be served with raita too if preferred.

Simple meals are always comforting and more flavorful. This vegan pulao is just an example. This is easily made using canned coconut milk. Fresh coconut milk can also be used to cook the rice. The use of canned one makes it easier to cook this in a short time. Coconut milk gives a distinct flavor and do not skip that. It is essential for the flavor of this pulao.

I have used only peas, but other veggies can also be used. If adding more veggies, add a little salt and increase the green chili-ginger-garlic to balance the flavors. For effective time management, do the prep work while rice soaks. In this way, it is easier to cook in time.

This entire Thali is based on Christmas theme. I wanted to feature meals keeping the white color as that of snow as the theme. The entire thali is not vegan though this rice is. This can be served with Aloo Kurma which I would share next. 

For this week's Blogging Marathon, I am sharing recipes for Christmas meals. I have shared the season's perfect Eggless Peppermint Cake. I am sharing this vegan Coconut milk pulao for the same event.

Vegan Cranberry Biriyani is another tasty and festive rice. Beetroot Pulao is another vegan pulao without using coconut milk. The tastes are different yet delicious. This pulao can be made with addition of turmeric and veggies. If you are in a hurry, use canned veggies and here is a Pulao from a Can, using canned veggies and coconut milk,which is also vegan.

I am also linking this to Sundays on Silverado and Happiness is Homemade.

Ingredients

Serves 4 to 6

Soaking time: 15 minutes

Prep and cooking time: 30 minutes

Rice - 1 cup

Salt - 1 tsp

Coconut milk - 1/2 cup, canned

Water - 1 cup

Peas - 1/2 cup, frozen or fresh

Onions - 3/4 cup, sliced

For Tempering

Oil - 2 tbsp

Cardamom - 2

Cloves - 3

Bay leaf -1

Cumin - 1/2 tsp

Fennel seeds - 1/2 tsp

Cinnamon - 1.5-in stick

To grind

Green chile -  4 to 8

Garlic - 3

Ginger - 1.5-in piece

Water - 1 tbsp

Cilantro - 2 tbsp, chopped, for garnish

Method

Soak the rice for 15 minutes. Drain and set aside.

Grind the green chiles, ginger, and garlic to a fine paste with a tablespoon of water. Set aside.

Heat oil in a sauce pot and add the under"Tempering". Saute for 30 minutes, and add the sliced onion. Saute for 3-5 minutes on medium flame until the onions turn translucent. 

Add the ginger garlic green chile paste and saute for 2-3 minutes or until the raw smell goes away.

Add the rice, peas, and mint leaves. Saute for 2 minutes. Add the water and coconut milk, salt. Mix, bring to a boil. When all the liquid is almost absorbed, lower the flame, cover and let it cook in the steam for 10 minutes. Fluff and let it sit covered for another 5 minutes.

Fluff and serve with raita and/or Kurma.