How To make Indian Coconut Rice Pilaf
2 c Long grain rice
2 c Coconut milk
1 ts Grated fresh ginger
4 tb Oil
1 1/2 ts Black mustard seed
8 Dried red chillies
1/3 c Sesame seeds
1 c Flaked fresh coconut
Salt directions (From Julie Sahni's Classic Indian Vegetarian cookbook) soak 2c long grain rice in water, meanwhile boil 2c coconut milk + 1.5c water + 1t grated fresh ginger Drain and add the rice, bring to a boil again, cover, turn off heat. In separate pan, fry 4T oil + 1.5t mustard seeds until they pop add 8 chopped dried red chillies, brown add 1/3c sesame seeds and brown lightly. Pour the flavored oil + 1 - 1.5t salt over rice, toss in 1c flaked fresh coconut (or dried unsweetened that's been soaked).
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INGREDIENT LIST: ( 2 to 3 servings)
1 + 1/2 cup basmati rice
2 tablespoon cooking oil
1 cup finely chopped onion (150g)
1/2 inch ginger minced
3 cloves of garlic minced
1+1/2 cup water
1 cup full fat coconut milk OR milk OR water
Salt to taste
1/2 teaspoon garam masala powder
1/4 teaspoon sugar
1/2 cup roasted cashews (roasted in microwave for 1 minute or so - with 1/4 tsp oil)
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Coconut Chickpea Recipe | Easy Vegetarian dinner idea | Coconut Milk Basmati Rice
LEARN HOW TO MAKE COCONUT CHICKPEA BASMATI RICE RECIPE
LAY HO MA!! This rice dish is a real treat. It's incredible fragrant, salty, sweet, smokey, and absolutely delicious. Join me and learn how to make this beautiful coconut chickpea fried rice recipe. Let's begin.
Ingredients:
1 cup basmati rice
1 cup coconut milk
1/2 red onion
1/4 cup hazelnuts
1 cup broccolini (chopped)
1 tbsp coconut oil
1 cup canned chickpeas
1/2 tbsp garlic powder
1 tsp chili powder
1 tbsp smoked paprika
2 tsp turmeric
generous pinch of salt
1/2 cup shredded coconut
few sprigs cilantro
Directions:
1. Place 1 cup of basmati rice into a small sauce pan. Wash and drain the rice a couple of times to get rid of the excess starch
2. Toast the rice for a couple of minutes on medium high heat. Then, add in 1 cup of coconut milk
3. When the milk starts to bubble, give the rice a good stir to make sure nothing is grabbing the bottom of the pan. Then, cover and cook on medium low for 15min
4. Dice the red onion, coarsely chop the hazelnuts, and chop the broccolini
5. After 15min, turn the heat off and let the rice steam further for 10min
6. Heat up a non stick pan on medium heat. Add the coconut oil
7. Add the red onion and chickpeas followed by the garlic powder, chili powder, smoked paprika, turmeric, and salt
8. Add in the hazelnuts and broccolini
9. Sauté for 3-4min
10. Add the shredded coconut. Sauté for another couple of minutes and taste and adjust the seasoning if needed
11. Plate the rice and add the coconut chickpeas on top. Garnish with some freshly chopped cilantro
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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COCONUT RICE in INSTANT POT | Instant Pot Rice Pilaf | Instant Pot Indian Vegetarian Recipes
COCONUT MILK PULAO IN INSTANT POT | Instant Pot Rice Pulao | Indian Recipes in Instant Pot
Instant pot coconut rice.
Welcome to Jo's SimpleKitchen. Please check out our Channel for More Easy to Cook Instant Pot Recipes. All Instant Pot Recipes can be done with Regular Pressure Cooker also. Follow the same step by step procedure when using Regular Pressure Cooker.
Coconut Paprika Chicken and Herb Rice Pilaf Recipe
In this video, we’re excited to share with you a recipe for juicy chicken breasts with coconut and paprika sauce. This dish is both peppery and slightly spicy, with a creamy texture that’s sure to please your taste buds. As a side dish, we’re serving herb rice pilaf with diced red bell pepper and carrot. These two dishes complement each other perfectly and make for a great weekend dinner meal that the whole family will enjoy.
HERB RICE PILAF RECIPE
INGREDIENTS
• 2 cups Long grain Rice or wild rice (rinsed and washed)
• 1 tbsp Butter
• ½ cup Onion (Finely Chopped)
• 1 tbsp Cooking Oil (Grapeseed Oil or avocado oil)
• ½ cup Carrot (Finely Diced)
• ½ cup Red Pepper (Finely Diced)
• 1 tsp Old Bay Seasoning
• 1/4 tsp Dried Basil
• 2 Bay Leaves
• 1 tbsp Lemon Juice
• 2 cups Chicken Broth
• Salt & Pepper (for taste)
• 1 tbsp Coconut Cream
• 1 tsp Parsley (chopped)
INSTRUCTIONS
• Melt oil and butter
• Sauté onion for 3 minutes.
• Add carrot and red pepper and cook for additional 2 minutes
• Add old bay seasoning and rice. Cook for a minute.
• Add chicken broth and allow it to boil
• Add Dried Basil, bay leaf, coconut cream, and lemon juice and season with salt and pepper (1/4 tsp each)
• Cover and reduce heat to low
• Cook for 15 minutes or until the broth has reduced.
• Uncover and fluff the rice with a fork
• Sprinkle some chopped parsley and adjust seasoning with salt and pepper
COCONUT PAPRIKA CHICKEN RECIPE
INGREDIENTS
• 4 Pieces Skinless Chicken breast (score the chicken by making diamond-shaped cuts across the surface)
• ½ cup Coconut Cream
• 3 Cloves Garlic (Minced)
• ½ cup White Wine
• 1 tsp Parsley
• 3 tbsp Dried Paprika
• ½ tsp Dried Cayenne Pepper
• 1 tsp Dried Turmeric
• 1 tsp Dried Cumin
• Salt & Pepper (for taste)
• 1 tbsp Worcestershire Sauce
• 1 tbsp Dijon Mustard
• 1 cup Chicken broth
• 1 stalk Green onion (chopped for garnish)
• 3 tbsp Butter
• 1 tbsp All-purpose flour
• Cooking Oil (we use grapeseed oil)
INSTRUCTIONS
•Mix in a mixing bowl 1 tsp of salt, 1 tsp of ground pepper, 2 tbsp of dried Paprika, ¼ tsp of cayenne pepper, ½ tsp of dried turmeric, and ½ of dried cumin. Add 1/2 cup of cooking oil. Mix well. Season the chicken with the spiced mixture.
• Heat 1 tbsp oil in a large skillet or pot over medium-high heat and cook each side for 4 minutes. Remove chicken and set aside.
• Melt 2 tbsp of butter and 1 tbsp of oil in the same skillet or pot. Add garlic and stir for a minute. Add flour and stir for an additional minute.
• Add flour and stir for an additional minute
• Pour in the wine and allow the alcohol to evaporate for 2 minutes.
• Add chicken broth, coconut cream, 1 tbsp of paprika, ¼ tsp of cayenne pepper, ½ tsp of dried turmeric, and ½ of dried cumin. Season with salt and ground pepper.
• Simmer on low heat for 4 minutes.
• Return the chicken to the skillet/pot. Cover until the chicken is fully cooked. 5- 8 minutes.
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