Best 2 Goan Coconut Milk Pilaf Recipes

Embark on a delightful culinary journey to the vibrant state of Goa, India, where flavors dance and spices ignite the senses. Discover the secrets of Goan Coconut Milk Pilaf, a traditional dish that weaves together the richness of coconut milk, the fragrance of basmati rice, and a symphony of aromatic spices. Indulge in the creamy and flavorful Goan Prawn Curry, where succulent prawns bathe in a symphony of coconut milk, tamarind, and a melange of spices. Transport your taste buds to a tropical paradise with Goan Fish Curry, a vibrant and aromatic dish that showcases the bounty of the sea. For a vegetarian delight, immerse yourself in the goodness of Goan Vegetable Curry, a delectable medley of fresh vegetables simmered in a fragrant coconut milk-based sauce. And as a delightful side dish, explore the simplicity yet satisfying flavors of Goan Cucumber Salad, a refreshing accompaniment that balances the heat of the curries perfectly.

Here are our top 2 tried and tested recipes!

GOAN COCONUT MILK PILAF

Goan Coconut Milk Pilaf image

Number Of Ingredients 12

Ingredients

1/2 to 1 teaspoon Goan Vindaloo Powder (or store-bought) or garam masala
1 cup Coconut Milk (or store-bought)
2 tablespoons grated fresh coconut or shredded unsweetened dried coconut
1 to 2 tablespoon peanut oil
1 stick cinnamon (1-inch)
5 whole cloves
6 green cardamom pods, lightly crushed to break the skin
1 large onion, finely chopped
1 1/2 cups basmati rice, , sorted and washed in 3 to 4 changes of water
1 3/4 cups water
1 teaspoon salt, or to taste
2 tablespoons finely chopped fresh cilantro

Steps:

1. Prepare the vindaloo masala and the coconut milk. Then dry-roast the coconut in a small skillet or tava over medium heat until fragrant, but just barely darker, 1 to 2 minutes.2. Heat the oil in medium nonstick saucepan over medium-high heat, add the cinnamon, cloves, and cardamom pods, and cook, stirring, until fragrant, about 1 minute.3. Add the onion and cook until golden, about 5 minutes. Then mix in the rice, coconut milk, water, and salt and bring to a boil over high heat. Reduce the heat to low, cover the pan (partially at first, until the foam subsides, then snugly), and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes. Do not stir the rice while it cooks. Remove from heat and allow the rice to rest about 5 minutes. Then transfer to a serving platter, lightly mix in the roasted coconut, vindaloo powder (or garam masala), and cilantro, and serve.VARIATION: For a traditional, even richer flavor, make this recipe with only coconut milk--simply substitute more coconut milk for the water. A similar rice is also made in southern India, but they add 1/4 teaspoon turmeric and 3 to 5 dried red chili peppers along with the cinnamon and cloves.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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.

Tips:

To make the best Goan Coconut Milk Pilaf, use high-quality ingredients. Choose fragrant basmati rice, fresh coconut milk, and flavorful spices.
If you don't have coconut milk, you can use regular milk or water. However, coconut milk will give the pilaf a richer flavor and creamier texture.
If you want a vegan version of this dish, you can use vegetable broth instead of chicken broth.
You can adjust the amount of spices in this recipe to your liking. If you like a milder flavor, use less chili powder and cumin.
Be sure to toast the spices before adding them to the rice. This will help to release their flavor and aroma.
Don't overcook the rice. It should be cooked through but still have a slight bite to it.
Serve the pilaf hot, garnished with fresh cilantro and lime wedges.

Conclusion:

Goan Coconut Milk Pilaf is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover rice, and it can be served as a main course or a side dish. The creamy coconut milk and fragrant spices give this pilaf a unique and irresistible flavor. So next time you are looking for a new and exciting rice dish, give Goan Coconut Milk Pilaf a try. You won't be disappointed!