How to Make Coconut Rice or Coconut Pulao

Updated on March 22, 2018
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I am passionate about cooking and eating natural, healthy, and tasty foods. I like to write articles about healthy and yummy foods.

Vegetarian Coconut Pulao or Coconut Rice
Vegetarian Coconut Pulao or Coconut Rice
Vegetarian Coconut Pulao or Coconut Rice
Vegetarian Coconut Pulao or Coconut Rice

Creamy and Mouth-Watering Coconut Pulao in 30 Minutes

This coconut pulao, or coconut rice, is very easy to make and 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.

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.

5 stars for Vegetarian Coconut Pulao or Coconut Rice

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: Serves four people

Ingredients

  • 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

  1. Wash long-grain rice or basmati rice. Immerse in fresh water for 30 minutes.
  2. 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.
  3. Add chopped onions. Saute till they are transparent and a bit golden.
  4. Throw in chopped vegetables and slit green chilies. Add some salt and turmeric powder. Stir-cook for 3 minutes.
  5. Strain rice mixture. Add it to the cooker.
  6. Continue stir-cooking for another two minutes. Add coconut milk. Also add about 2 1/2 cups of water. Add remaining salt.
  7. 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.
  8. Let it whistle once. Simmer for two minutes. Turn off the heat.
  9. Once the pressure releases naturally, open the lid. Gently fluff the rice with a fork. Transfer the pulao to a serving dish.
  10. 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.
  11. 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.

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Step one: Gather all the ingredients.Step two: Saute cumin seeds and whole garam masala spices in oil or ghee as per instructions.Step three: Add chopped onions. Saute till they turn golden.Step four: Add veggies, slit green chilies and some salt. Stir-cook for 3 minutes.Step five: Throw in soaked rice. Continue stir-cooking for another 3 minutes.The mixStep six: Throw in turmeric powder. Mix well.Step seven: Add coconut milk.Step eight: Add water as per instructions. Mix well. Boil the mix for 3 minutes. Cover the cooker lid. Place the weight. Cook till one whistle and simmer for 2 minutes. Next, turn off the heat.Step nine: Coconut rice/coconut pulao is ready! Now, add shallow fried/sauteed cashew nuts. Also, add chopped fresh coriander leaves.Serve this pulao hot with a spicy sauce or chutney. You can eat it just as is. It's so yummy!Vegetarian coconut pulao or coconut rice
Step one: Gather all the ingredients.
Step one: Gather all the ingredients.
Step two: Saute cumin seeds and whole garam masala spices in oil or ghee as per instructions.
Step two: Saute cumin seeds and whole garam masala spices in oil or ghee as per instructions.
Step three: Add chopped onions. Saute till they turn golden.
Step three: Add chopped onions. Saute till they turn golden.
Step four: Add veggies, slit green chilies and some salt. Stir-cook for 3 minutes.
Step four: Add veggies, slit green chilies and some salt. Stir-cook for 3 minutes.
Step five: Throw in soaked rice. Continue stir-cooking for another 3 minutes.
Step five: Throw in soaked rice. Continue stir-cooking for another 3 minutes.
The mix
The mix
Step six: Throw in turmeric powder. Mix well.
Step six: Throw in turmeric powder. Mix well.
Step seven: Add coconut milk.
Step seven: Add coconut milk.
Step eight: Add water as per instructions. Mix well. Boil the mix for 3 minutes. Cover the cooker lid. Place the weight. Cook till one whistle and simmer for 2 minutes. Next, turn off the heat.
Step eight: Add water as per instructions. Mix well. Boil the mix for 3 minutes. Cover the cooker lid. Place the weight. Cook till one whistle and simmer for 2 minutes. Next, turn off the heat.
Step nine: Coconut rice/coconut pulao is ready! Now, add shallow fried/sauteed cashew nuts. Also, add chopped fresh coriander leaves.
Step nine: Coconut rice/coconut pulao is ready! Now, add shallow fried/sauteed cashew nuts. Also, add chopped fresh coriander leaves.
Serve this pulao hot with a spicy sauce or chutney. You can eat it just as is. It's so yummy!
Serve this pulao hot with a spicy sauce or chutney. You can eat it just as is. It's so yummy!
Vegetarian coconut pulao or coconut rice
Vegetarian coconut pulao or coconut rice

Nutritional Information of Coconut Rice or Coconut Pulao

Nutrition Facts
Serving size: 1
Calories 80
Calories from Fat18
% Daily Value *
Fat 2 g3%
Saturated fat 0 g
Carbohydrates 10 g3%
Sugar 0 g
Fiber 1 g4%
Protein 1 g2%
Cholesterol 0 mg
Sodium 8 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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