India > Vegetarian > Rice

Sulu Khingal with Coconut and Curry Leaves Recipe

Ingredients with Measurements:
- 1 cup of basmati rice
- 1 cup of water
- 1 cup of coconut milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of curry powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander seeds
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1/4 cup of fresh curry leaves

Special equipment needed:
- Large pot with a lid
- Wooden spoon

Step-by-step instructions:

1. Rinse the basmati rice in cold water until the water runs clear. Drain and set aside.

2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.

3. Add the cumin seeds, coriander seeds, curry powder, turmeric powder, and salt to the pot. Stir well to combine and cook for 1-2 minutes until fragrant.

4. Add the rinsed basmati rice to the pot and stir well to coat the rice with the spice mixture.

5. Pour in the water and coconut milk and stir well to combine. Add the fresh curry leaves to the pot and stir once more.

6. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot with a lid.

7. Cook the Sulu Khingal for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.

8. Remove the pot from the heat and let it sit covered for 5 minutes.

9. Fluff the rice with a fork and serve hot.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing, high heat for boiling, and low heat for simmering.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 330
Fat: 17g
Saturated Fat: 14g
Cholesterol: 0mg
Sodium: 600mg
Carbohydrates: 41g
Fiber: 2g
Sugar: 2g
Protein: 4g

Substitutions for ingredients:
- Jasmine rice can be used instead of basmati rice.
- Olive oil can be used instead of vegetable oil.
- Dried curry leaves can be used instead of fresh curry leaves.

Variations:
- Add diced vegetables such as carrots, bell peppers, or peas to the pot for a more colorful and nutritious dish.
- Use chicken or vegetable broth instead of water for added flavor.
- Add diced chicken or shrimp to the pot for a protein-packed meal.

Tips and tricks:
- Rinse the basmati rice well to remove excess starch and prevent it from becoming too sticky.
- Use a wooden spoon to stir the rice to prevent it from sticking to the bottom of the pot.
- Let the Sulu Khingal sit covered for 5 minutes after cooking to allow the rice to absorb any remaining liquid and become fluffy.

Storage instructions:
Leftover Sulu Khingal can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the Sulu Khingal in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.

Presentation ideas:
Serve the Sulu Khingal in a large bowl or on individual plates. Garnish with fresh curry leaves and a sprinkle of toasted coconut flakes.

Garnishes:
Fresh curry leaves and toasted coconut flakes.

Pairings:
This dish pairs well with grilled chicken or fish.

Suggested side dishes:
- Naan bread
- Cucumber raita
- Roasted vegetables

Troubleshooting advice:
- If the rice is still undercooked after 20 minutes, add a splash of water or broth to the pot and continue cooking until tender.
- If the rice is too sticky, rinse it in cold water before cooking to remove excess starch.

Food safety advice:
- Make sure to cook the rice until it is fully tender and the liquid has been absorbed to prevent any harmful bacteria from growing.
- Store leftover Sulu Khingal in the refrigerator within 2 hours of cooking.

Food history:
Sulu Khingal is a traditional Uzbek dish made with rice, onions, and spices. It is often served as a main course or side dish and is popular throughout Central Asia.

Flavor profiles:
This dish has a rich and creamy flavor from the coconut milk, with a hint of spice from the curry powder and cumin seeds. The fresh curry leaves add a fragrant and earthy flavor to the dish.

Serving suggestions:
Serve the Sulu Khingal hot as a main course or side dish. It pairs well with grilled chicken or fish and can be garnished with fresh curry leaves and toasted coconut flakes.

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Region: Indian

Taste: Spicy, Savory, Tangy, Aromatic, Earthy