Coconut Milk Pulao is a flavorful South Indian rice recipe made with coconut milk and few vegetables in the Instant Pot or Pressure Cooker

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1-2 tablespoon oil ((or ghee))
  • 1 stalk curry leaves
  • 3-4 green chilies
  • 1 tablespoon ginger-garlic paste
  • 1 medium onion (sliced thinly)
  • 1 cup mixed vegetables (carrot, french beans, green peas)
  • 1 cup thick coconut milk ((canned or homemade))
  • 1/2 cup water
  • 1 cup basmati rice (rinsed)
  • salt (to taste)

Whole Spices

  • 1/2 teaspoon cumin (jeera) seeds
  • 1-2 bayleaf
  • 2 cardamom
  • 3 cloves
  • 1 inch cinnamon stick

Method

Instant Pot Method

  1. Press SAUTE on Instant Pot. Heat oil (or ghee), add in the whole spices like cumin seeds, bay leaf, cinnamon, cloves, and cardamom. Saute for a few secs or till aromatic.
  2. Next, add green chilies, ginger-garlic paste, and curry leaves. Saute for a few secs.
  3. Add sliced onion and saute until onions turn soft and light brown.
  4. Then add the mixed vegetables and cook for a minute.
  5. Next, add coconut milk, water, rinsed basmati rice, and salt. Give a quick stir.
  6. Close the lid securely, and turn the vent to " SEALING ". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 5 minutes.
  7. When the instant pot beeps, do a quick pressure release before removing the lid. Gently fluff up the rice with a ladle or fork.
  8. The coconut milk pulao recipe is ready. Serve with curry, raita, or plain yogurt.

Stovetop Pressure Cooker Method:

  1. Heat oil in a pressure cooker on medium flame, add in the whole spices like cumin seeds, bay leaf, cinnamon, cloves, and cardamom. Saute for a few secs or till aromatic.
  2. Next, add green chilies, ginger-garlic paste, and curry leaves. Saute for a few secs.
  3. Add sliced onion and saute until onions turn soft and light brown.
  4. Then add the mixed vegetables and cook for a minute.
  5. Next, add coconut milk, water, rinsed basmati rice, and salt. Give a quick stir.
  6. Close the lid, place a whistle and cook for 2 whistles on medium flame.
  7. After 10 mins, Fluff up the rice gently.
  8. Coconut milk Pulao is ready. Serve with Curry, Raita, or plain yogurt.

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.