coconut milk pulao recipe - coconut milk rice

SAVE PRINT
PREP TIME
20 mins
COOK TIME
20 mins
TOTAL TIME
40 mins
coconut milk pulao - mild, fragrant pulao made with coconut milk and mixed veggies.
AUTHOR: dassana
RECIPE TYPE: main
CUISINE: south indian
SERVES: 2-3
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
1 cup basmati rice, 200 grams
1 medium to large onion, thinly sliced or 1 cup thinly sliced onions

inch ginger + 2 to 3 garlic + 1 green chili, crushed to a paste in mortar-pestle

cup green peas/matar (fresh or frozen) + cup chopped french beans OR cup of any
mixed chopped veggies

5 to 6 curry leaves or 1 medium sized tej patta/indian bay leaf

3 to 4 cloves/lavang

3 to 4 green cardamoms/choti elaichi

1 inch cinnamon/dalchini

1 single strand of mace

tsp cumin seeds/jeera

cup thick coconut milk, about 200 ml

1 to 1.25 cups water

2 tbsp oil

few chopped coriander leaves or mint leaves for garnish

salt as required

INSTRUCTIONS
prepping:
1. rinse basmati rice very well in water till the water runs clear of the starch. soak the rice in
enough water for 20 minutes. after 20 minutes, drain the rice and keep aside.
2. when the rice is soaking, prep up the veggies by chopping them. slice the onions thinly.
also crush inch ginger + 2 to 3 garlic + 1 green chili in a mortar-pestle.
preparing coconut pulao:
1. heat 2 tbsp oil in a pressure cooker and add the whole spices - 3 to 4 cloves, 3 to 4 green
cardamoms, 1 inch cinnamon, 1 single strand of mace and tsp cumin seeds. saute the
spices till they splutter and become fragrant.
2. now add 1 cup thinly sliced onions and 5 to 6 curry leaves. if you do not have curry
leaves, then add 1 medium sized tej patta/indian bay leaf when you saute the whole
spices. stir very well.
3. saute till the onions turn translucent or a light golden.
4. then add the crushed ginger+garlic+green chilies paste. stir and saute till the raw aroma
of ginger and garlic goes away.
5. now add 10 to 12 cashews, which have been chopped. cashews are optional and you can
skip them. stir again.
6. now add the mixed veggies. you can add cup of any mixed veggies. i added cup
green peas and cup chopped french beans.
7. stir and saute the veggies for a minute.
8. then add the rice grains.
9. gently mix and stir the rice grains with the rest of the ingredients.
10. now pour cup thick coconut milk. you can also add 1 cup thick coconut milk.

11. add 1 to 1.25 cups water. stir well. if using 1 cup coconut milk, then add 0.75 to 1 cup
water.
12. then season with salt. taste the stock and it should feel slightly salty. cover and pressure
cook for 1 to 2 whistles or for 8 to 9 minutes. i pressure cooked for 2 whistles.
13. when the pressure settles down naturally, open the lid and gently fluff the pulao.
14. garnish with some chopped coriander or mint leaves. serve coconut milk pulao with a
side dish of raita, biryani shorba gravy or some pickle and salad.