A fragrant, mildly spiced one-pot rice dish from Tamil Nadu's Kongu region. Made with short-grain rice, coconut milk, and a unique blend of whole spices, it's a comforting and aromatic meal perfect for lunch or dinner.
Prep15 min
Cook25 min
Soak20 min
Servings4
Serving size: 1 serving
445cal
8gprotein
73gcarbs
Ingredients
1.5 cup seeraga samba rice (Basmati rice can be used as a substitute)
Creamy, tangy, and light homemade curd (dahi), a staple in every Indian household. This simple recipe uses just two ingredients to create a probiotic-rich food perfect for raita, lassi, or enjoying on its own. Note that this recipe requires 6-12 hours of inactive time for fermentation.
Aromatic Kong Pulao with cool, gut-friendly curd – a perfectly spiced, soul-satisfying meal.
This kashmiri dish is perfect for breakfast. With 608.85 calories and 17.27g of protein per serving, it's a nutritious choice for your meal plan.
13gfat
1 tsp fennel seeds
1 pcs kalpasi (small piece, optional)
1 cup mixed vegetables (carrots, beans, peas, chopped)
0.25 cup mint leaves (chopped)
0.25 cup coriander leaves (chopped, for garnish)
1.5 cup thin coconut milk
1.5 cup water
1.5 tsp salt
1 tbsp lemon juice
Instructions
1
Rinse the seeraga samba rice 2-3 times until the water runs clear. Soak it in water for 20 minutes, then drain completely and set aside.
2
Heat ghee and oil in a heavy-bottomed pot or pressure cooker over medium heat. Add all the whole spices: cinnamon, cloves, cardamom, star anise, fennel seeds, and kalpasi (if using). Sauté for about 30-40 seconds until they become fragrant.
3
Add the sliced onions and sauté until they turn soft and translucent, which should take about 4-5 minutes. Don't let them brown.
4
Add the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw smell of the paste disappears.
5
Stir in the chopped mint leaves and half of the coriander leaves. Add the mixed vegetables and sauté for 2-3 minutes.
6
Add the drained rice to the pot. Gently stir for 1 minute, being careful not to break the rice grains. This step helps make the pulao fluffy.
7
Pour in the thin coconut milk and water. Add salt and stir everything well. Bring the mixture to a rolling boil.
8
Once it boils, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15-18 minutes, or until all the liquid is absorbed and the rice is cooked through.
9
Turn off the heat and let the pulao rest, covered, for at least 10 minutes. This is a crucial step for the grains to firm up.
10
After resting, open the lid and gently fluff the rice with a fork. Drizzle with lemon juice and garnish with the remaining coriander leaves. Serve hot with raita or a simple vegetable kurma.
Servings
4
Serving size: 1 serving
164cal
9gprotein
14gcarbs
8gfat
Ingredients
1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.)
1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)
Instructions
1
Boil the Milk
Pour the milk into a heavy-bottomed pot or saucepan.
Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
2
Cool to Lukewarm Temperature
Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
3
Inoculate with Starter
In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
4
Ferment and Set the Curd
Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
5
Chill and Serve
Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.
