Fragrant, comforting, and easy to serve as a complete meal, Coconut Milk Pulao Recipe | Coconut Rice Pulao - Healthy & Tasty is a vegetarian south india pulao made with oil, pepper, and cardamom in about 70 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 70 minutes
- Yield: 2 Servings
- Category: pulao
- Cuisine: south india
Ingredients
- 2 tbsp oil
- 1 tsp pepper
- 3 pods cardamom
- ½ tsp cloves
- 2 bay leaf
- 1 tsp fennel
- 1 inch cinnamon
- 6 chilli (slit)
- 1 tbsp ginger garlic paste
- 1 onion (sliced)
- 1 carrot (chopped)
- 2 tbsp peas
- 2 tbsp mint (chopped)
- 1 tsp salt
- 2 cup coconut milk
- 1 cup basmati rice (soaked)
- 2 tbsp coriander (chopped)
Method
- Firstly, in a kadai heat 2 tbsp oil and saute spices till it turns aromatic. I have added, 1 tsp pepper, 3 pods cardamom, ½ tsp cloves, 2 bay leaf, tsp fennel, and 1 inch cinnamon.
- Add 6 chilli, 1 tbsp ginger garlic paste and saute well.
- Now add 1 onion and saute till the onion softens slightly.
- Also, add 2 tbsp mint, 1 tsp salt and saute till the mint shrinks slightly.
- Further, pour in 2 cup of coconut milk and mix well.
- Once the milk comes to a rolling boil add 1 cup basmati rice and mix gently.
- Cover and simmer for 20 minutes, or until the rice is cooked well.
- Fluff gently, and add 2 tbsp coriander. Mix gently.
- Finally, enjoy Coconut Milk Pulao Recipe, which tastes great with raita and salan.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
