Best 2 Coconut Basmati Pilaf Recipes

Embark on a culinary journey to the heart of South Asia with our delectable Coconut Basmati Pilaf, a fragrant and flavorful rice dish that will tantalize your taste buds. This exquisite pilaf is a harmonious blend of aromatic basmati rice, creamy coconut milk, and a symphony of spices, creating a dish that is both comforting and exotic. Our carefully curated collection of recipes caters to diverse culinary preferences, offering variations that range from classic to contemporary, ensuring that every palate finds its perfect match. Whether you prefer the simplicity of our basic Coconut Basmati Pilaf recipe or crave the added richness of our Vegetable-studded or Spicy Coconut Basmati Pilaf, we have a recipe that will satisfy your cravings. Each recipe is meticulously explained with step-by-step instructions, ensuring that even novice cooks can effortlessly create this culinary masterpiece. So, gather your ingredients, prepare your taste buds, and let's embark on a delightful adventure with Coconut Basmati Pilaf.

Let's cook with our recipes!

COCONUT BASMATI RICE PILAF

Coconut Basmati Rice Pilaf image

From "The Florida Keys Cookbook", I thought this sounded like a wonderful combination of flavors and textures. Sounds great to go with grilled mahi or a tangy island chicken dish.

Provided by kitty.rock

Categories Rice

Time 45m

Yield 8-10 1/2 cup servings, 8-10 serving(s)

Number Of Ingredients 9

Ingredients

2 cups basmati rice
2 cups water, for cooking rice
1 (14 ounce) can coconut milk
1 1/2 teaspoons salt
1/4 cup butter
1/2 cup diced sweet onion, like Vidalia
1/2 cup golden raisin
1/2 cup roughly chopped cashews
kosher sea salt & freshly ground black pepper

Steps:

Place rice in a large, nonstick pot. Cover rice with water and, with your hands, agitate the rice, releasing the starch. Pour off the cloudy water then repeat this process until the water is clear. Pour off the water a final time and drain rice in a colander.
Place drained rice, 2 cups water, coconut milk, and salt in a large pot. Stir to combine. Bring to a fast boil over high heat. Reduce heat to low. Cover pot and simmer rice until just tender and liquid is absorbed, about 25 to 30 minutes.
Meanwhile, melt butter in a large nonstick skillet. Add onions, raisins, and cashews. Saute, stirring occasionally, for 3 minutes.
When liquid has been absorbed and rice is tender, fluff rice with a fork.
Add onion mixture to rice and toss with a fork. Season with salt and pepper to taste.
Transfer to a serving bowl.
TO MAKE AHEAD: Rice can be chilled and refrigerated overnight. Microwave for 3 minutes or until heated through before serving.
NOTE: Substitute dried cranberries or dried cherries for the raisins for a different flavor boost. Rehydrate them in 1/4-cup warm water and then drain them before using in this recipe.

COCONUT BASMATI PILAF

Coconut Basmati Pilaf image

Adapted from a recipe by the Indian chef, cooking teacher and cookbook author Julie Sahni, this pilaf is an excellent accompaniment to a vindaloo or other Indian main dish. In addition to the coconut milk, it's flavored with cardamom and ginger.

Provided by Alex Witchel

Categories easy, weekday, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 1/2 cups basmati rice
3 green cardamom pods
3 thin slices ginger
3 sprigs cilantro
1 teaspoon kosher salt
1 1/2 cups unsweetened coconut milk

Steps:

Rinse the rice in a strainer under cold water until water runs clear. Drain well and transfer to a large saucepan with 1 1/2 cups cold water, cardamom, ginger, cilantro, salt and coconut milk. Let soak for 30 minutes or up to 2 hours.
Place the saucepan over medium-high heat and bring to a boil. Stir a few times to keep rice grains from clumping. Cook uncovered, rapidly boiling, until most of the liquid is absorbed and the surface is covered with steamy holes, about 6 minutes. Reduce heat as low as possible and cook, covered, for 5 minutes. Remove and discard the cilantro sprig, cardamom and ginger.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 1 gram, Carbohydrate 41 grams, Fat 12 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 11 grams, Sodium 277 milligrams, Sugar 0 grams

Tips:

Use a heavy-bottomed pot: This will help to distribute the heat evenly and prevent the rice from burning.
Rinse the rice: This will remove the starch from the rice, which will help to prevent it from sticking together.
Toast the rice: This will help to bring out the flavor of the rice and give it a nutty aroma.
Add liquid: The amount of liquid you add will depend on the type of rice you are using. For basmati rice, you will need about 1 1/2 cups of liquid for every cup of rice.
Bring to a boil: Bring the liquid and rice to a boil, then reduce the heat to low, cover the pot, and let it simmer for 18-20 minutes, or until the rice is cooked through.
Fluff the rice: Once the rice is cooked, fluff it with a fork to separate the grains.
Serve: Coconut basmati pilaf can be served as a side dish or main course. It can also be used as a base for other dishes, such as stir-fries or curries.

Conclusion:

Coconut basmati pilaf is a delicious and versatile dish that can be enjoyed on its own or as a side dish. It is easy to make and can be customized to your own taste. With its fluffy texture and nutty flavor, coconut basmati pilaf is sure to be a hit at your next meal.