I like to cook and eat natural, healthy, and tasty foods, and I enjoy sharing recipes from my native Indian cuisine.
Creamy and Mouth-Watering Coconut Pulao in 30 Minutes
This coconut pulao, or coconut rice, is very easy to make and is hassle-free. You have to gather the ingredients and make it quickly. This dish is soft, creamy, and delightful.
Multi-colored coconut pulao is attractive with its yellow, green, and orange color. I used carrots, french beans, and peas in this. Turmeric is responsible for its yellow base.
Sauteed whole garam masala, green chilies, and onions add spiciness to this yummy coconut rice.
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Adding coconut milk is another specialty here. Coconut gives very good flavor and creaminess to the rice grains. I made this dish in a pressure cooker. You can also make it in a pot.
Let's learn how to make this easy and simple vegetarian coconut rice or coconut pulao.
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Serves four people
- 1 1/2 cups long grain rice, I used Basmati rice. You can use any rice
- 1/4 cup onions, finely chopped
- 1 cup cut vegetables, I used carrots, green beans, and peas.
- 1 tsp cumin seeds
- 2 or 3 bay leaves
- 2 cinnamon sticks
- 1 1/2 tsp pepper corns
- 3 tbsp oil
- 1/4 cup cashew nut pieces, sauteed
- 1 tbsp fresh coriander leaves, chopped
- 1/4 tsp turmeric powder
- 1 cup coconut milk
- salt to taste
Step-By-Step Instructions and Images for Making Coconut Rice or Coconut Pulao
- Wash long-grain rice or basmati rice. Immerse in fresh water for 30 minutes.
- Heat oil in a pressure cooker base or a pot. Throw in cumin seeds, pepper corns, bay leaves, and cinnamon sticks. Saute them for 30 seconds.
- Add chopped onions. Saute till they are transparent and a bit golden.
- Throw in chopped vegetables and slit green chilies. Add some salt and turmeric powder. Stir-cook for 3 minutes.
- Strain rice mixture. Add it to the cooker.
- Continue stir-cooking for another 2 minutes. Add coconut milk. Also add about 2 1/2 cups of water. Add remaining salt.
- Bring the mix to a boil. Stir it occasionally so that, it won't burn in the bottom. Boil it for 2-3 minutes. Now, cover the cooker lid. Place the weight.
- Let it whistle once. Simmer for two minutes. Turn off the heat.
- Once the pressure releases naturally, open the lid. Gently fluff the rice with a fork. Transfer the pulao to a serving dish.
- Saute cashew nut pieces in some ghee or oil till they are golden brown. Spread it on the pulao. Also add chopped fresh green coriander.
- Serve it hot. Enjoy eating this yummy and flavorful coconut pulao with a spicy sauce or chutney. You can eat it even without any accompaniment. It is yummy as is.