Kobbari Pal Annam | Coconut Pulao

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

Ingredients needed:

2 cups Basmati Rice
3 cups Coconut Milk Freshly prepared
3/4 cup Onions juliennes
4 Cloves
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

Kobbari Pal Annam

Kobbari Pal Annam is a delicious Andhra Rice dish made with fresh coconut milk and spices. This makes an ideal lunch box dish, served with any masala gravy.

• CourseMain Dish - Rice
• CuisineAndhra Pradesh
• By Cook MethodPressure Cooker, Stovetop
• OccasionHoliday Special
• By DietKid Friendly

Servings4 people

Prep Time15 minutes

Cook Time15 minutes

Ingredients

• 2cups Basmati Rice
• 3cups Coconut Milk Freshly prepared
• 3/4cup Onionsjuliennes
• 4 Cloves
• 1inch Cinnamon
• 2no Bay leaf
• 4no Green Chillies
• 4 Garlic Cloves
• 1tbsp Ghee
• Salt to taste
• Coriander leavesfor garnishing.

Instructions

1. Extract fresh coconut milk and have it ready.
2. Wash Basmati rice and soak in water for 15 mins.
3. Chop Onions into juliennes, slit green chilies in middle.
4. Heat ghee in the cooker, add all whole spices. Saute for a couple of mins.
5. Then add the onions, crushed garlic, green chilies, simmer and saute.
6. 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.
7. Just ensure the rice is not overcooked and is just right
8. Wait for the pressure to fall down, fluff with a fork to get fine grains of rice.
9. Serve with Kandula Kura

Recipe Notes

Extracting fresh coconut milk at home is quite simple and you can do it yourself.

This rich coconut milk rice makes an excellent rice dish for the Kandula Kura

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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