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Semiya Payasam -Vermicili Kheer

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Coconut Rice

This quick yet delicious rice recipe is always a hit for any party or even on a nice weekend special lunch/dinner. It got sweet yet not overpowering taste of coconut and is best accompanied with mutton curry, salad, papad and of course pickle. You can serve it with chicken curry also
(Recipe for chicken curry here) Its super easy, quick and very very delicious. 

So go ahead, make it and Enjoy ! 

Ingredients : 
  • Basmati Rice- 2Cups 
  • Cinnamon/ cloves/Cardamom or elaichi- 2-3 pieces each 
  • Onions- 1 Large chopped 
  • Green chillies- 2 or 3 slit 
  • Ginger- Garlic Paste- 2 tsps
  • Oil/ Ghee- 2 Tbsp
  • Water- 3 cups 
  • Salt- To taste 
  • Coconut milk powder -3 to 4 Tbsp 
  • Fried cashews or coriander leaves - Optional 
Method: 
  1. Soak Basmati rice for 15 -20 mins
  2. In a heavy bottom pan add ghee and then the whole spices to it. Let it splutter and leave out a fragrance
  3. Add onions and green chillies to this and wait for the onions to turn transparent.
  4. At the stage add the ginger-garlic paste 
  5. Drain the water from the basmati rice and add it to the above mix 
  6. Mix it with other ingredients and wait until all he excess water is absorbed.
  7. Now add the water and coconut milk powder and mix well. 
  8. When the water starts to boil , add salt and taste 
  9. Cover it with a lid  and reduce heat to low 
  10. Keep it for 10 mins or until cooked 
  11. Switch off the flame and garnish it with coriander leaves or fried cashews
Notes : 
  • If you want the rice to be cooked little more than a pulao, then add 4 cups of water. (1:2 ratio) . I usually add 1:1/12 ratio) 
  • If you don't find coconut milk powder or you are comfortable to cook with those coconut milk concentrates , you can do so. Just add a 200 ml pack to the measuring cup and add remaining with water as per 1:2 measurement 
  • Make sure the onions do not get brown and you add the rice when it is translucent. This ensures the colour of the pulao to be nice and white
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