This is a delightful twist to regular veg pulao wherein rice is cooked in thick coconut milk , now this make the pulao indeed more delicious and flavorful. You can have this in your lunch/dinner or pack it in lunchbox too

You can prepare this dish without onions and garlic too. This can be cooked in regular pot, insta pot or pressure cooker as desired. While cooking in pressure cooker, reduce the quantity of coconut milk to 1.5 cups. This is mildly spiced and instead of ghee, you can use oil too as per taste

*You can add in any veggies of your choice. It’s best to use 2 cups of thick coconut milk for the right flavor. Alternatively 1 cup thick and 1 cup thin coconut milk can also be used but do not dilute coconut milk any further

Do watch the video for better clarity in preparation and share your experience in the comments section below once you prepare the dish

Coconut Milk Pulao (Pilaf)

Preparation Time: 30 mins Cooking Time: 25 mins Total time: 55 mins

Servings: 3

Ingredients

  • 1 cup Basmati Rice (Long grain Rice)
  • 2 teaspoon Ghee (Clarified butter)
  • 2 cups thick Coconut milk or 1 cup thick+ 1 cup thin Coconut milk
  • 1/2 Onion thinly sliced
  • 1 teaspoon Ginger garlic paste
  • 10-12 cashews – optional
  • Salt to taste
  • 3 tbsp Coriander leaves (Cilantro) chopped
  • 1/4 teaspoon Garam Masala powder (optional)

Veggies

  • 1/2 medium Carrot, chopped
  • 4-5 Curry Leaves chopped
  • 4-5 beans, chopped
  • 1/4 cup peas or chopped bell Pepper

Whole spices

  • 1 teaspoon Jeera (Cumin seeds)
  • 3-4 green Cardamom
  • 1 Mace strand
  • 7-8 Peppercorns
  • 4 Cloves
  • 1 Bay Leaf
  • 1 small Cinnamon stick

Steps to prepare

  • Clean and soak rice for 20- 30 minutes.
  • Drain excess water and keep it aside
  • Heat ghee in a vessel. Add bay leaf and whole spices.
  • Roast until spices are aromatic
  • Add cashews and fry until golden brown
  • Add onions and saute until they brown
  • Add ginger garlic paste and saute until raw aroma goes off
  • Add chopped veggies and curry leaves. Saute for 1-2 minutes
  • Add rice and mix well. Saute for 1 minute
  • Add coconut milk , coriander leaves ,salt and garam masala.
  • Mix well and bring to boil
  • Cover and cook ver low heat for 15 minutes or until done
  • Open the lid, fluff rice gently without breaking the grains.
  • Serve pulao warm with raita and curry or serve as is
Coconut Milk Pulao
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Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

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