Have you ever cooked pulao in an oven? My earlier posts were cooking pulao on the stovetop and in a pressure cooker. Some of you have tried the Quick Pea Pulao In Pressure Cooker and were successful. Here is an easy method on how to cook pulao in the oven.
This pulao is flavoured with coconut milk, initially cooked on the stovetop until the stock comes to a boil and then finished in the oven. Each grain of rice is separated and cooked to perfection. Garnished with toasted coconut flakes, cashewnuts and raisins. A classic and traditional Goan rice dish, incredibly delicious. Served at weddings and other occasions in Goa with sorpotel or sausage meat.
Cooking rice in the oven is ideal, especially when you are having a party and running out of burners busy cooking the other dishes. Use a pan or a pot that is stovetop and oven safe. The rice can be cooked just before serving. It cooks evenly in the oven and remains warm. In addition, the baking dish can be taken straight from the oven to the table.
Coconut milk is rich in vitamins, minerals and antioxidants. It contains more nutrients and a healthy alternative to cow's milk. Good for your skin and hair. High in calories and should be consumed in moderation.
This pulao is flavoured with coconut milk, initially cooked on the stovetop until the stock comes to a boil and then finished in the oven. Each grain of rice is separated and cooked to perfection. Garnished with toasted coconut flakes, cashewnuts and raisins. A classic and traditional Goan rice dish, incredibly delicious. Served at weddings and other occasions in Goa with sorpotel or sausage meat.
Cooking rice in the oven is ideal, especially when you are having a party and running out of burners busy cooking the other dishes. Use a pan or a pot that is stovetop and oven safe. The rice can be cooked just before serving. It cooks evenly in the oven and remains warm. In addition, the baking dish can be taken straight from the oven to the table.
Coconut milk is rich in vitamins, minerals and antioxidants. It contains more nutrients and a healthy alternative to cow's milk. Good for your skin and hair. High in calories and should be consumed in moderation.
Arroz Com Coco (Coconut Pulao)
(Serves 6)
Ingredients:
2 cups basmati rice
1 large onion (sliced or chopped)
8 peppercorns
6 cloves
2 cinnamon sticks (1.5")
4 green cardamoms
3 bouillon cubes (10 g each)
2 cups coconut milk
1 1/2 cups water
1/4 teaspoon turmeric powder
a pinch of saffron (optional)
1/4 cup oil or ghee
few toasted coconut flakes, raisins and cashewnuts for garnishing
(no salt required if using the above number of bouillon cubes)
Method:
Soak rice in water for 30 minutes.
Preheat oven to 350 F or 180C.
On medium flame, heat oil or ghee and brown onions in a stovetop to oven safe pan or pot with lid. Alternatively, you can cook in a pan first and then transfer into a baking dish.
Once onions are golden brown, add the cloves, peppercorns, cinnamon sticks, cardamoms, turmeric powder, saffron and bouillon cubes. Lower heat and melt the cubes completely, crushing them with the spoon. (The 3 cubes will suffice for two cups rice so no salt is required for this dish i.e. 1.5 cube for 1 cup rice. In case the maggi cubes are smaller like the ones available in India, use 6 cubes for 2 cups of rice i.e. 3 cubes for 1 cup rice.)
Stir in coconut milk along with the water listed in the ingredients. Cover and let the milky stock come to a boil. Now, stir in the drained rice and transfer pot to the oven. (At this stage, if you do not have a safe stovetop to oven pan or pot, transfer the contents to a baking dish.)
Cook uncovered for 20 minutes in the oven and then shut it off. Remove dish and stir rice gently. Cover with the lid and place the baking dish back in the oven (which has been shut off) for 15 minutes till all the moisture completely absorbed and rice perfectly cooked. Fluff rice with fork. Garnish with toasted coconut flakes, cashewnuts and raisins.
Note:
(Serves 6)
Ingredients:
2 cups basmati rice
1 large onion (sliced or chopped)
8 peppercorns
6 cloves
2 cinnamon sticks (1.5")
4 green cardamoms
3 bouillon cubes (10 g each)
2 cups coconut milk
1 1/2 cups water
1/4 teaspoon turmeric powder
a pinch of saffron (optional)
1/4 cup oil or ghee
few toasted coconut flakes, raisins and cashewnuts for garnishing
(no salt required if using the above number of bouillon cubes)
Method:
Soak rice in water for 30 minutes.
Preheat oven to 350 F or 180C.
On medium flame, heat oil or ghee and brown onions in a stovetop to oven safe pan or pot with lid. Alternatively, you can cook in a pan first and then transfer into a baking dish.
Once onions are golden brown, add the cloves, peppercorns, cinnamon sticks, cardamoms, turmeric powder, saffron and bouillon cubes. Lower heat and melt the cubes completely, crushing them with the spoon. (The 3 cubes will suffice for two cups rice so no salt is required for this dish i.e. 1.5 cube for 1 cup rice. In case the maggi cubes are smaller like the ones available in India, use 6 cubes for 2 cups of rice i.e. 3 cubes for 1 cup rice.)
Stir in coconut milk along with the water listed in the ingredients. Cover and let the milky stock come to a boil. Now, stir in the drained rice and transfer pot to the oven. (At this stage, if you do not have a safe stovetop to oven pan or pot, transfer the contents to a baking dish.)
Cook uncovered for 20 minutes in the oven and then shut it off. Remove dish and stir rice gently. Cover with the lid and place the baking dish back in the oven (which has been shut off) for 15 minutes till all the moisture completely absorbed and rice perfectly cooked. Fluff rice with fork. Garnish with toasted coconut flakes, cashewnuts and raisins.
Note:
- The rice to water ratio for every 1 cup of rice is 2 cups of water. I always add 1/2 cup less water or stock as rice is soaked. Hence 3 1/2 cups stock was used for 2 cups of rice.
- India Gate classic basmati rice was used for making this pulao. The grains are quite long and fragrant.
- I put the drained soaked rice in the casserole (shown in the picture). First, cooked the onions, spices and stock in a pan and then poured the stock into the casserole. Finished cooking the rice in the oven.