Go Back
+ servings
Coconut Milk rice recipe

Coconut milk rice - Coconut milk pulao

Simple, healthy and tasty one-pot rice dish with coconut milk, vegetables, and Indian spices
Course Main Course
Cuisine Indian
Keyword Coconut milk
Prep Time 10 minutes
Cook Time 30 minutes
Soaking time 20 minutes
Total Time 40 minutes
Servings 2 - 3
Author Sravanthi


  • 1 cup Rice
  • 1 cup Thick coconut milk
  • 1 cup Water
  • 1 potato
  • 1 big sized carrot
  • ¼ cup fresh or frozen peas
  • 2 green chili
  • 1 teaspoon ginger garlic paste
  • 2 tablespoon ghee or coconut oil
  • 2 tablespoon chopped mint leaves
  • 2 tablespoon chopped coriander leaves
  • 1 medium-sized onion
  • Salt to taste


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


  • 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 tablespoon 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!


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.