Coconut milk pulao recipe | Coconut milk rice

Coconut milk pulao or coconut milk rice is a one-pot rice dish cooked in creamy coconut milk with spices and seasonal veggies. You can have this plain or with raita or curd or any gravy curry.

Coconut milk is a rich and nutritious drink which gives this pulao, a subtle sweet taste. You can make coconut milk easily at home in under 10 minutes. Please find its recipe here.

Coconut milk is rich in protein and healthy fats. I also use coconut milk in smoothies. You can check peanut butter banana smoothie and tahini banana smoothie. I also use coconut milk in making kheers and in chia seeds pudding.

Coconut milk pulao will make good lunch box item. We often have it for weekdays dinner as it can be made quickly. You can use veggies according to the season. I use the combinations of potatoes, carrots, green beans, cauliflower, green peas, beetroot and cabbage. I sometimes add paneer as well. The final taste will depend on the combination of veggies.

I have used basmati rice, but any rice will be good here. If you are using red or brown rice, soak it for more time so that it will be cooked quickly. I will make similar pulao with jowar as well, will share that recipe soon. Mint and coriander leaves give Indian touch to the recipe. You can use any other fresh herbs like thyme or oregano or rosemary. Skip ghee and use coconut oil to make it vegan.

Similar pulao recipe with whole massor dal is here.

If you try this recipe or any of my recipes, please share your valuable feedback. I would love to hear your feedback on any of my recipes. You can share the feedback here or on my personal Instagram page. Please do share the recipe if you like it 🙂

Recipe of coconut milk pulao:

5 from 1 vote

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Coconut milk pulao

Prep Time

10 mins

Cook Time

30 mins

Soaking time

20 mins

Total Time

40 mins

 

Rich one-pot rice dish with coconut milk, vegetables, and Indian spices

Course: Main Course

Cuisine: Indian

Keyword: Coconut milk

Servings: 2 - 3

Author: Sravanthi

Ingredients

• 1 cup Rice
• 1 cup Thick coconut milk
• 1 cup Water
• 1 potato
• 1 big sized carrot
• 1/4 cup fresh or frozen peas
• 2 green chili
• 1 tsp ginger garlic paste
• 2 tbsp ghee or coconut oil
• 2 tbsp chopped mint leaves
• 2 tbsp chopped coriander leaves
• 1 medium-sized onion
• Salt to taste

Spices

• 4 Cloves (Lavang)
• 3 Cardamom (Elachi)
• 1 Star anise
• 1 strand Mace
• 1 Bay leaf (Tej Patta)

Instructions

1. Wash rice and soak it in water for 20 minutes. I have used Basmati rice here, normal rice will also be fine.

2. While rice is soaking, cut onions into thin slices. Also, cut all other vegetables into thin slices. You can use other vegetables as well according to the season and availability.

3. Heat pressure cooker, add 2 tbsp ghee or coconut oil. Add all mentioned spices, slit green chili and ginger-garlic paste. Keep the stove on low flame so that spices don't burn.

4. Add sliced onions and fry till onions turn pink.

5. Now add all veggies and let them fry for a couple of minutes.

6. Add 1 cup thick coconut milk and 1 cup water to the pan. If you are using second extract coconut milk, add 2 cups of it.

7. Wash rice for a couple of times and drain water. Add soaked rice and required Salt to cooker.

8. Add mint or pudina leaves and mix everything gently. Do not over-mix as rice grains will break.

9. Put the lid and let it cook for 7 to 8 minutes(for one whistle). If you are not using a pressure cooker, one more cup of water might be needed and it will take around 10 - 15 minutes. But don’t add all water at once, add little by little based on the requirement.

10. Once pressure settles down, garnish with coriander leaves and serve hot!

Recipe Notes

Water quantity depends on rice type, its age and soaking time.

Once you add salt to the dish, taste cooking liquid. That should taste little salty so that final dish will have correct salt.

Detailed step by step instructions for making Coconut milk Pulao:

• Wash rice and soak it in water for 20 minutes. I have used Basmati rice here, normal rice will also be fine.
• While rice is soaking, cut onions into thin slices. Also, cut all other vegetables into thin slices. You can use other vegetables as well according to the season and availability.
• Heat pressure cooker, add 2 tbsp ghee or coconut oil. Add all mentioned spices, slit green chili and ginger-garlic paste. Keep the stove on low flame so that spices don’t burn.

• Add sliced onions and fry till onions turn pink.

• Now add all veggies and let them fry for a couple of minutes.

• Add 1 cup thick coconut milk and 1 cup water to the pan. If you are using second extract coconut milk, add 2 cups of it.

• Wash rice for a couple of times and drain water.  Add soaked rice and required Salt to cooker.

• Add mint or pudina leaves and mix everything gently. Do not over-mix as rice grains will break.

• Put the lid and let it cook for 7 to 8 minutes(for one whistle). If you are not using a pressure cooker, one more cup of water might be needed and it will take around 10 – 15 minutes. But don’t add all water at once, add little by little based on the requirement.
• Once pressure settles down, garnish with coriander leaves and serve hot!