Coconut Milk Pulao is a one-pot dish that is very easy to prepare. We cook rice is in coconut milk which makes it a rich flavorful dish.
Coconut Milk Pulao is a one pot dish which is very easy to prepare. This dish is very simple, it doesn’t have any fancy ingredients but the addition of coconut milk makes it a royal dish. It’s very rich indeed.
I have prepared the pulao without adding any vegetables. But We can add Carrots, Beans, Green Peas. I served this pulao with Paneer Tikka. It also goes well with any spicy gravy.
I used my home made coconut milk to prepare this pulao.
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Coconut Milk Pulao, Liquid and Rice Ratio:
Liquid proportion is extremely important for cooking the pulao. It is what gives a fluffy and grainy pulao without the rice sticking to each other.
I am using Coconut Milk for this recipe fully however we can use a mix of water and coconut milk as well. In any case the liquid proportion should be as below to get the perfet grainy rain.
PRESSURE COOKER:
While Cooking in a pressure cooker I use 1:1.25 as the Rice to Liquid ratio. It gives me extremely satisfying results. I have been using this method of cooking for more than 8 years now. Check the Recipe on how I cook with the pressure cooker.
INSTANT POT, ELECTRIC RICE COOKER. MEALTHY:
While cooking in one of the above gadgets I use 1:2 as the Rice to Liquid Ratio.
OPEN POT METHOD:
While cooking in an open pot I use 1:1.5 as the Rice to Liquid Ratio. I use to cook with the lid closed for about 5-7 ins, and another 2 more mins with the lid opened. When the rice is 90 % cooked. I switch off and close the lid for 30 mins. After that carefully fluff the rice. The rice will be perfectly cooked.
All the above details are for Basmatic Rice and this is been tried, tested by me and many of my fellow readers. If you required the ratio for any other method. Do leave a comment. Happy to check and get back.
Ingredients for Coconut Milk Pulao:
Basmati Rice
Long Basmati Rice will be perfect for the pulao. Soak it for 30 mins and then use.
Coconut Milk
You can use coconut milk fully or half and half coconut milk and water. You can also dilute the coconut milk a little and use it. Finally, measure the liquid together.
Cilantro, Green Chilli , Mint Leaves
Green Chilli gives the spiciness in the pulao. So increase or decrease as you like. You can add with Mint and Cilantro or Pandan leaves for flavor. I am using Pandan Leaves. It gives an amazing flavor. If you are not able to source you can use Mint and Cilantro together.
Whole Spices
As always we use the whole spices of tempering the pulao. We do not add any garam masala and these whole spices only give the flavor. So do not skip them.
Lemon Juice or Yogurt
Use about 1 tbsp of lemon juice or the Juice from half a lemon. Adding yogurt or Curd is totally optional since we are using lemon. If using add ¼ cup. For a vegan version skip Yogurt/ Curd.
Prep Work for Coconut Milk Pulao
- Soak the Basmati Rice.
- Extract the coconut milk if using fresh one. Else you can use canned one.
- Slice the onion & Green Chilli.
How to Prepare Coconut Milk Pulao,Pictorial
1) In a kadai add in oil, Once the oil becomes hot add in the “To temper “ ingredients. Wait till a nice aroma comes
2) Now add in sliced onion Fry till the onion. becomes translucent.
3. Now add the cleaned mint Leaves, Coriander Leaves, and green chill. Chop the Coriander leaves roughly and add in Pan. I am using Pandan Leaves instead of mint and cilantro. Fry for a min till the leaves shrink.
4. Add in the ginger garlic paste and fry till the raw smell leaves.
5. Now add in the soaked basmati rice. Fry the Basmati rice along with the rest of the ingredients for few secs. Soak in basmati Rice for 30 mins and then use.
6. Now add in the Coconut Milk.
7 . Add in the Curd required Salt and squeeze in the lemon Juice. Adding yogurt or Curd is totally optional since we are using lemon. If using add ¼ cup. For a vegan version skip Yogurt/ Curd..
8. When it comes to a boil close the cooker. Wait till the steam comes abruptly and then put on the whistle. Now cook on a high flame for 3 mins and switch off the stove. Wait till the pressure is completely released and then open the cooker. Carefully fluff the rice.
Serving Suggestions:
Coconut Milk Pulao goes well with any spicy curry or starter along with Raita. I usually pair it with Paneer Kolhapuri and Onion Raita.
Similar Pulao Recipes:
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📖 Recipe
Coconut Milk Pulao
Ingredients
- 2 cup Basmathi Rice Soaked in water for 30 mins
- 3 Onion sliced lengthwise
- 4 Green Chilli
- 1 tbsp Ginger Garlic paste
- ½ cup Coriander Leaves +Mint Leaves
- 2½ cup Coconut Milk
- Salt as needed
- 1 tbsp Lemon Juice
To temper:
- 1 tsp Fennel Seeds
- 1 inch piece Cinnamon stick
- 2 Bay Leaves
- 1 tbsp Oil
- 4 Cardamom
- 2 Cloves
- 10 Cashewnuts
Instructions
- In a Pressure cooker add in oil, Once the oil becomes hot add in the “To temper “ ingredients. Wait till a nice aroma comes
- Now add in sliced onion Fry till the onion. becomes translucent.
- Now cleaned the mint Leaves and Coriander Leaves and green chill. Chop the Coriander leaves roughly and add in the cooker. I am using Pandan Leaves instead of mint and cilantro. Fry for a min till the leaves shrink.
- Add in the ginger garlic paste and fry till the raw smell leaves.
- Now add in the soaked basmati. Fry the Basmati rice along with the rest of the ingredients for few secs. I usually soak the Rice for 30 mins and then use it.
- Now add in the Coconut Milk.
- Add in the Curd required Salt and squeeze in the lemon Juice. Adding yogurt or Curd is totally optional since we are using lemon. If using add ¼ cup. For a vegan version skip Yogurt/ Curd..
- When it comes to a boil close the cooker. Wait till the steam comes abruptly and then put on the whistle. Now cook on a high flame for 3 mins and switch off the stove. Wait till the pressure is completely released and then open the cooker. Carefully fluff the rice.
Video
Notes
- Use the same cup to measure the Rice and Water.
- Use a heavy-bottomed Pressure Cooker otherwise Rice might get burnt in the bottom.
- Use can even use Vegetables like Beans, Carrot, Green Peas, and Capsicum too.
Nutrition
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.
This post is originally from 2016. It is now updated with new pictures, details and recipe card, and video.
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