Kobbari Pal Annam is my final recipe shared under family recipes loved by kids. This is one of our most frequently prepared rice dishes, served with many different masala kura. I already have a Coconut Pulao or Coconut Milk Rice, which is slightly differently prepared.
In today’s version, I have used only coconut milk as the liquid, which makes it more rich and good on its own. Many times, I simply make this for boy’s lunch box, most times without any side dish as well. Whenever I ask what they want for lunch, the stardard reply from Chinnu will be Coconut Pulao.
You might end up seeing similar recipes in the blog, I wanted to share it today in the same way I am preparing it offlate. Recipes tend to change over the years and what my kids like now is not the same. So documenting their culinary changes over the years.
Kobbari Pal Annam
2 cups Basmati Rice
3 cups Coconut Milk Freshly prepared
3/4 cup Onions juliennes
1 inch Cinnamon
2 no Bay Leaf
4 no Green Chillies
4 Garlic Cloves
1 tbsp Ghee
Salt to taste
Coriander Leaves for garnishing.
Method to prepare:
Refer this post to see how fresh coconut milk is extracted at home.
Once you have the coconut milk ready, have it aside.
Wash Basmati rice and soak in water for 15 mins.
Chop Onions into juliennes, slit green chilies in middle.
Heat ghee in the cooker, add all whole spices. Saute for a couple of mins.
Then add the onions, crushed garlic, green chilies, simmer and saute.
Once the Onions turn golden brown, add the drained rice. Sauté for a while until it is coated well. Add coconut milk, salt. coriander leaves and cook for 2 to 3 whistles depending on your cooker you use.
Just ensure the rice is not overcooked and is just right
Wait for the pressure to fall down, fluff with a fork to get fine grains of rice.
Serve with Kandula Kura